PASSOVER PECAN BARS

By darylsueb

Ingredients

• CRUST
• 1 cup matzo cake meal
• 1/2 cup matzo meal
• 1 cup packed brown sugar
• 1/4 cup ground toasted pecans
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 6 tablespoons unsalted butter
• 1 large egg white
• cooking spray
• FILLING
• 1 1/3 cups packed brown sugar
• 1/2 cup maple syrup
• 2 tablespoons unsalted butter, melted
• 1 tablespoon vanilla extract
• 1 teaspoon fresh lemon juice
• 1/8 teaspoon salt
• 5 large egg whites
• 1 large egg
• 1/3 cup flaked sweetened coconut
• 2 tablespoons finely chopped pecans

Preparation

Step 1

Preheat oven to 350 degrees.

To prepare the crust, lightly spoon matzo cake meal and matzo meal into dry measuring cups, and level with a knife. Combine matzo cake meal, matzo meal and next four ingredients (matzo cake meal through 1/4 teaspoon salt), stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixtures resembles coarse meal. Add 1 egg white, stirring just until moist; press into bottom of a 13 X 9 inch baking pan coated with cooking spray. Bake at 350 for 20 minutes or until edges begin to brown; cool 15 minutes.

To prepare the filling, combine 1 1/3 cups brown sugar and next 7 ingredients (brown sugar through 1 large egg) in medium bowl, stirring well with a whisk. Stir in coconut and pecans. Pour over the prepared crust. Bake at 350 for 30 minutes, or until set. Cool to room temperature. Cover and chill at least 1 hour. Cut into bars.