RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Cookies: Fudge Pecan Bars - dairy, pareve
More from Baker Boulanger - http://www.betterbaking.com/baker2/seder98fud.html ---------- Passover Fudge Pecan Bars You can use semi-sweet chocolate bars or baking chips for this recipe and omit the nuts if you like. Bars: 6 ounces semi-sweet chocolate - melted 1 cup unsalted butter or unsalted Passover margarine 1 cup white sugar 1/2 cup brown sugar - packed firmly 1 tablespoon Passover vanilla sugar 1/8 teaspoon salt 3 eggs 3/4 cup matzoh cake meal 1/4 cup potato starch 1/2 cup whole pecans - lightly toasted Garnish: 1/2 cup semi-sweet chocolate - melted 1/2 cup pecans - lightly toasted and coarsely chopped Preheat oven to 350 F. Lightly grease 8 by 10 inch or 7 by 11 inch brownie pan (in a pinch, a 9 by 9 inch baking pan will do). Melt chocolate and butter or margarine over low heat. Cool to room temperature. Stir in sugar, vanilla sugar, salt, eggs, cake meal and potato starch. Fold in pecans. Spoon batter into prepared pan. Bake about 35-40 minutes, until top seems set and is beginning to take on a crackled appearance. Do not overbake. Brownies should be set and seem dry to touch - but there should not be a dry crust around sides. To garnish, drizzle melted chocolate over brownies and dust with coarsely chopped pecans. About 30 squares. ©1998 Marcy Goldman
