Best Delectable Passover Magic Bars Recipes

MAGIC BARS

Magic Bars image

Make and share this Magic Bars recipe from Food.com.

Provided by Graybert

Categories Dessert

Time 40m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1/2 cup butter
1 1/2 cups graham cracker crumbs
1 cup semi-sweet chocolate chips
1 cup chopped pecans or 1 cup nuts, of choice
284 ml sweetened condensed milk (14 oz can)
1 cup sweetened coconut (3-4 oz)

Steps:

Melt butter, sprinkle crumbs over butter.
Make this in a 9x13 pan.
Layer chocolate chips, coconut, nuts and condensed milk.
Press down lightly, and bake in oven at 350 F for 25-30 minutes or until lightly brown.

Nutrition Facts : Calories 1102.5, Fat 71.9, SaturatedFat 34.6, Cholesterol 90.5, Sodium 528.4, Carbohydrate 113.1, Fiber 8.1, Sugar 88.9, Protein 14.2

MATZO MAGIC BARS

Matzo Magic Bars image

This is my Passover take on the classic Midwest potluck staple, magic bars (also known as 7-layer bars). They typically have a graham cracker crust with butterscotch chips, chocolate and nuts. To make them kosher for Passover, I'm using matzo meal for the crust combined with coconut oil to make them firm and give them a hint of coconutty flavor, and I'm including my favorite, peanut butter chips, and rainbow chips for a pop of color. Dried fruits add bits of brightness, and sweetened condensed coconut milk brings everything together into a deliciously chewy bite.

Provided by Molly Yeh

Categories dessert

Time 2h50m

Yield 12 bars

Number Of Ingredients 12

Ingredients

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

Steps:

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.