Passover Pecan Bars Recipes

MARTHA'S PECAN BARS

Steps:

• Preheat oven to 375 degrees. Brush a 9-by-13-inch baking pan with melted butter. Line with parchment paper, leaving a slight overhang on all sides. Butter parchment; set aside.
• Make crust: Place butter and brown sugar into the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until light and fluffy, about 2 minutes. Mix in salt. Add flour, 1 cup at a time, mixing until fully incorporated after each addition. Continue mixing until dough begins to come together in large clumps.
• Press dough about 1/4-inch thick into prepared pan. Pierce the dough with a fork. Chill until firm, about 20 minutes. Bake until golden brown, 20 to 22 minutes. Transfer to a wire rack to cool completely. Reduce oven to 325 degrees.
• Make filling: Place ingredients in a saucepan over high heat. Bring to a boil, stirring constantly until mixture coats the back of a spoon, about 1 minute. Remove pan from heat; pour filling into the cooled crust.
• Bake until filling bubbles, 15 to 20 minutes. Carefully transfer to a wire rack to cool completely. Run a paring knife around edges of the pan and invert onto cooling rack. Invert again onto a cutting board. Use a sharp knife to cut into 1-by-3-inch bars. Bars can be stored in an airtight container at room temperature up to 1 week.

PASSOVER PECAN BARS

Steps:

• Preheat oven to 350ºF.
• PREPARE 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 4 ingredients(cake meal throguh salt) stirring with a whisk; cut in 6 tablespoons butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
• Add 1 egg white, stirring until just moist; press into bottom of a 13x9" baking pan coated with cooking spray.
• Bake for 20 minutes or until edges begin to brown; cool 15 minutes.
• PREPARE 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 prepared crust.
• Bake for 30 minutes or until set.
• Cool to room temperature.
• Cover and chill at least 1 hour.
• Cut into bars.

PASSOVER PECAN ROLLS

Steps:

• Preheat oven to 425 degrees.
• In a large sauce pan, heat water, butter or oil, salt and sugar to a boil.
• Remove from heat and add vanilla and cinnamon.
• Stir in matzo meal and pecans until it forms a ball.
• Add eggs to the dough mixture, beating thoroughly after each one.
• Drop onto greased cookie sheets (makes 24 buns).
• Bake for 25-30 minutes, bottoms and tops should be lightly browning. (Switch pans on racks at 15 minutes in oven if they appear uneven.).
• Remove from oven and dust immediately with powdered sugar.

BUTTER PECAN BARS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch square baking pan.
• In a medium bowl, cream together the butter, brown sugar, and white sugar. Beat in the eggs and vanilla. Stir in the flour and pecans until just blended. Spread the mixture evenly into the prepared pan.
• Bake for 35 to 40 minutes in the preheated oven, or until edges begin to pull away from the sides of the pan. Allow bars to cool in the pan before cutting.

PASSOVER PECAN BARS

Steps:

• 1. Preheat oven to 350 2. For crust combine matzo cake meal and next 4 ingredients in kitchen aide. Add butter and egg white until moist. Place in 13x9 baking pan coated with cooking spray. 3. Bake about 25 minutes- until edges are brown. Cool 15 minutes Filling 1. Combine brown sugar and next 7 ingredients, whisk well. 2. Stir in coconut and pecans, pour over prepared crust 3. Bake at 350 for 30 minutes- you want the filling to be set 4. Cool at room temperature, cover and chill at least one hour. Cut into bars

PASSOVER LEMON BARS

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). In a medium bowl, mix together the almonds, 3/4 cup sugar, 1 egg and egg whites. Spread evenly in the bottom of a 9x11 inch baking dish.
• Bake for 25 minutes in the preheated oven, or until the top is dry.
• In a medium bowl, whisk together 6 eggs, 3 cups sugar, potato starch and lemon juice until well blended and smooth. Pour over the crust, and return to the oven.
• Bake for 30 minutes, or until the center of the bars no longer appears liquid. Cool over a wire rack, and cut into bars while still warm. The lemon topping will now be on the bottom, so invert the pan onto a plate to remove bars, and serve.

PECAN PIE BARS I

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 10x15 inch jellyroll pan.
• In a large bowl, stir together the flour, 1/2 cup sugar, and salt. Cut in 1 cup of margarine until mixture resembles coarse crumbs. Sprinkle the mixture evenly over the prepared pan, and press in firmly.
• Bake for 20 minutes in the preheated oven.
• While the crust is baking, prepare the filling. In a large bowl mix together the eggs, corn syrup, 1 1/2 cups sugar, 3 tablespoons margarine, and vanilla until smooth. Stir in the chopped pecans. Spread the filling evenly over the crust as soon as it comes out of the oven.
• Bake for 25 minutes in the preheated oven, or until set. Allow to cool completely on a wire rack before slicing into bars.