Macaroon Fudge Bars

Passover is great for chocolate desserts. No leavening means more chocolate!

– James Kotecki

Keeping Passover isn’t all that bad. Especially, as James said, when it means an increase in your weekly chocolate consumption. Since you can’t use flour or other leavening agents during Passover, desserts can range from sponge cake to macaroons to decadent flourless chocolate cakes. This recipe, as author Marcy Goldman describes, answers the question to a classic problem of what to do with those leftover canned macaroons? These fudge bars (or, fudgy brownies) are delicious and actually get better with time! James and I were eating them out of the pan last night — naturally — two days after baking them and they had become more rich and decadent. As James said with the utmost sincerity, (he’s quoted a lot in this post!), “How did that happen?!” I could make a guess, but who cares!

macaroon fudge bars

Actually, this whole week I’ve been on a Passover baking kick! Let me tell you why: A.) I bought a can of matzo cake meal and potato starch. These two ingredients are used only during Passover so I want to get through them. They’re only used during Passover because if I can use flour…I’ll use that! B.) I just got this amazing cookbook called A Treasury of Jewish Holiday Baking by Marcy Goldman that is Every recipe looks delicious and it’s inspired me to explore Passover baking because, I’m discovering, there are so many options and possibilities!


Source: A Treasury of Jewish Holiday Baking

6 oz. semisweet chocolate1 cup (2 sticks butter)
1 1/2 cups white or brown sugar (I used both!)
1 T. vanilla
3 eggs
3/4 cup matzo cake meal
1/4 cup potato starch
1/4 tsp. salt
1 1/2 cup lightly packed and coarsely chopped Passover macaroons

Preheat oven to 350 and grease 8×10 or 7×11 inch pan

  1. In a large microwave safe bowl, combine chocolate and butter. In 30 second intervals, melt chocolate and butter in between, stirring between each interval, until fully melted. Cool to room temperature.
  2. Stir in sugars, eggs, cake meal, potato starch, and salt. Add macaroon piees and combine.
  3. Pour batter into prepared pan and bake for 35-40 minutes, until the top seems set. Let cool to room temperature and serve.




Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s