When we make sweets for Passover, the ultimate accolade is, “This is good enough for regular!”
Well, these easy-t0-make bars really are, probably because they contain no matzoh meal or matzoh flour — not even potato starch!
I got the recipe from a collection of Passover recipes that came into my email in-box; I apologize that I can’t credit the source.
It’s one of the easiest recipes I’ve ever made, and it would be a great one to make with young children, who can dump the ingredients into a bowl and stir. And they’re gluten-free!
The recipe says you can shape them into cookies instead of bars; I haven’t tried this. My own suggestion is to consider replacing the chocolate chips with Craisins or dried cherries — or add those in addition to the chocolate chips.
The original recipe also called for a 9 x 13-inch pan. I used an 8-inch-square pan and it worked well; I think in a 9 x 13 pan the squares would be too short. I also changed the baking time and temperature slightly.
Another bit of advice: the first few bars tended to stick to the pan, even when I greased it well — after the first few came out crumbled I was able to pry out the others intact. The second time I made this recipe I put a piece of parchment paper in the pan before adding the batter — and had no broken bars!
Ingredients:
1 cups ground almonds
1 cup brown sugar
2 eggs (extra-large work best)
1 cup chocolate chips
Optional: 1 cup Craisins or dried cherries in place of or in addition to chocolate chips
Directions:
Preheat oven to 350 degrees.
Mix all ingredients together in a large bowl. The batter will be thick; do not add water or other liquid.
Grease an 8 x 8-inch square baking pan and put parchment paper on the bottom. Or lightly grease a cookie sheet if you plan to make cookies. Spread the batter evenly in the pan or shape into cookies and place on the greased cookie sheet.
Bake square pan for 30 minutes (cookies will take less time) until the top is nicely browned and the center of the pan looks dry; do not undercook.
Cool completely in the pan, then turn out and cut into 16 squares. (If making cookies, cool for 5 minutes on the cookie sheet, then remove to a wire rack to cool completely.)
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