Submitted by Jennifer Wiebrecht who got this from Rebecca Loren
CRUST:
· cup matzo cake meal
· 1/2 cup matzo meal
· cup packed brown sugar
· 1/4 cup ground toasted pecans
· 1/2 teaspoon ground cinnamon
· 1/4 teaspoon salt
· 6 tablespoons unsalted butter
· large egg white
· Cooking spray
FILLING:
· 1 1/3 cups packed brown sugar
· 1/2 cup maple syrup
· 2 tablespoons unsalted butter, melted
· tablespoon vanilla extract
· teaspoon fresh lemon juice
· 1/8 teaspoon salt
· 5 large egg whites
· large egg
· 1/3 cup flaked sweetened coconut
· tablespoons finely chopped pecans
Preheat oven to 350°.
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 4 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 mixture 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.
Yield: 48 servings (serving size: 1 bar)
NUTRITION PER SERVING
CALORIES 89(29% from fat); FAT 2.9g(sat 1.5g,mono 1g,poly 0.3g); PROTEIN 1g; CHOLESTEROL 10mg; CALCIUM 14mg; SODIUM 51mg; FIBER 0.2g; IRON 0.4mg; CARBOHYDRATE 15.3g
Marcy Goldman
Cooking Light, APRIL 2004
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Rehfwitz Recipes 