If you've ever had magic bars (aka seven-layer bars), you know a great dessert doesn't have to be complicated. These matzo-based bars are a genius play on the no-fuss sweet à la cookbook author Molly Yeh, and they're the perfect Passover dessert when you don't have time to make coconut macaroons.
Ingredients
-
Unsalted butter or cooking spray, for pan
- 2
sheets matzo
- 1
(14-oz.) can sweetened condensed milk
- 1 1/2 c.
semisweet chocolate chips
- 1 1/2 c.
- 1 c.
dried fruit, such as cherries, figs, or apricots, coarsely chopped if large
- 1 c.
toasted almonds, coarsely chopped
- 1/2 c.
toasted shelled pistachios, coarsely chopped
- 3/4 tsp.
kosher salt
- 2 tbsp.
untoasted unsweetened shredded coconut
-
Flaky sea salt
Description
- Step 1Preheat oven to 350°. Line a 13"-by-9" pan with parchment, then lightly grease parchment. Place matzo in bottom of prepared pan in an even layer, breaking as necessary to fit.
- Step 2In a large bowl, mix milk, chips, toasted coconut, fruit, almonds, pistachios, and kosher salt until combined. Pour over matzo and spread in an even layer. Sprinkle remaining 2 tablespoons untoasted coconut on top.
- Step 3Bake bars until coconut is lightly golden brown, 22 to 25 minutes.
- Step 4Sprinkle with sea salt while still warm. Let cool completely before cutting into squares.
