One of our favorite Chometz cookie bar recipes is Chocolate Raspberry Bars.
Last year, we 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.
Tip: These bars taste great frozen.
This Article by EstherO. originally appeared in Mishpacha Magazine.
Photography by Dan Engongoro
Passover Raspberry Pecan Bars
Ingredients
Dough:
- ¾ cup oil
- 2 cup sugar
- 3 eggs
- 3 tsp vanilla sugar
- 2 cup potato starch
- 2-6 oz. bag ground almonds
Topping:
- 12 oz. chocolate chips
- 8 oz. chopped pecans
- 15 oz. raspberry jelly
Instructions
- Preheat oven to 350 degrees.
- Place all the ingredients for the dough in the bowl of your mixer and mix well.
- Press the dough into an 11″X17″ parchment lined cookie sheet and bake for 20 minutes.
- Spread jam over partially baked dough.
- Sprinkle chocolate chips and pecans over the jam.
- Bake for an additional 25 minutes.
- Allow to cool before cutting into bars.
