Passover Raspberry Pecan Bars


Photography by Dan Engongoro

One of my favorite chometz cookie bar recipes is Chocolate Raspberry Bars.Last year, I converted this recipe into a Passover recipe for Mishpacha Magazine-Family First. It was a big hit!! If your one of those who like chocolate jelly rings, then this one is for you.  It’s quick and easy, and it’s bound to be a dessert favorite or a tasty snack to enjoy throughout Passover.

Dough Ingredients:

  • ¾ cup oil
  • 2 cups sugar
  • 3 eggs
  • 3 teaspoons vanilla sugar
  • 2 cups potato starch
  • 2- 6 ounce bags ground almonds
Topping Ingredients:
  • 12 oz chocolate chips
  • 8 oz chopped pecans
  • 15 oz raspberry jelly
  1. Preheat oven to 350 degrees.
  2. Place all the ingredients for the dough in the bowl of your mixer and mix well.
  3. Press the dough into an 11"X17" parchment lined cookie sheet and bake for 20 minutes.
  4. Spread jam over partially baked dough.
  5. Sprinkle chocolate chips and pecans over the jam.
  6. Bake for an additional 25 minutes.

Allow to cool before cutting into bars.

Tip: These bars taste great frozen.

This Article by EstherO. originally appeared in Mishpacha Magazine.


  • Tassels Home Decor liked this on Facebook.

    Tassels Home Decor
  • It was tried w/o the nuts,
    unfortunately it did not work.
    I’m sorry! It must be hard not to be able to use nuts over Passover.Good Luck!

  • I would like to modify this recipe due to food allergies in my family. Will the recipe work if I omit the nuts? Can I top the dough with chocolate chips and omit the jelly? Should I spread some chocolate syrup on the dough and then top with chips, or is that unnecessary? Thanks so much for the help!


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