Recipe - Extraordinary Macaroon Fudge Bars

BARS
6 ounce Semi sweet chocolate; melted
1 cup Unsalted butter or unsalted
Passover margarine
1 One half cup Brown sugar
1 tablespoon Passover vanilla sugar
3 Eggs
Three fourths cup Matzoh cake meal
One fourth cup Potato starch
1 One half cup Lightly packed quartered or
coarsely chopped Passover
macaroons; (any brand or
flavor)

This should be subtitled, "whattodowiththoseleftovermacaroons from
the second Seder" because it makes excellent use of them. Take some of
those storebought macaroons (chocolate for chocolate addicts; vanilla for
a nice contrast) and dice them up. They bake up into sweet and chewy,
little nuggets of flavor in a dense,fudgey bar you cannot really identify
the macaroons at this point. Sort of like a "Mounds" bar in a brownie.
Absolutely excellent even without the macaroons (but better with). This
is another recipe to make all year round.

Bars: Preheat oven to 350 Degrees F. Lightly grease 8 by 10 inch or 7 by 11
inch brownie pan or (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 brown sugar, vanilla sugar, eggs, cake meal and potato
starch. Stir in macaroon pieces.

Spoon batter into prepared pan. Bake about 4050 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.

Leave plain or frost with Glossy Fudge Frosting or Chocolate Glaze. These
brownies are also divine without the macaroons.

30 squares approximately

Posted to JEWISHFOOD digest by BNLImp@aol.com on Feb 15, 1998