Molly tops her crispy matzo crust with chocolate, peanut butter chips, pistachios and dried fruit for a kosher for Passover take on a Midwestern treat!
Matzo Magic Bars
RECIPE COURTESY OF MOLLY YEH
Total: 2 hr 50 min (includes cooling and chilling time)
Active: 25 min
Yield: 12 bars
Vegetable oil cooking spray, for the pan
1 cup (120 grams) matzo meal
3 tablespoons (46 grams) granulated sugar
Pinch kosher salt
1/2 cup unrefined coconut oil, melted
1/3 cup (52 grams) dried cherries (or other dried fruit, chopped if desired)
1 1/4 cups (230 grams) dairy-free chips (combination of dark chocolate, peanut butter and vegan rainbow chips)
1/2 cup (70 grams) roasted and salted pistachios, coarsely chopped
1/2 cup (30 grams) unsweetened coconut flakes
One 11.6-ounce can sweetened condensed coconut milk
1 teaspoon vanilla extract
Sprinkles, for garnish
Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches.
In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust.
Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars.
Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container.