Jam-Filled Passover Bars
Jam-Filled Passover Bars are an easy, one-bowl, “kosher for Passover” dessert, featuring matzo meal, walnuts, coconut, and your favorite fruit jam.
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Happy Passover to those who celebrate and to those who don’t, Happy Friday! If you’re attending any seders in the upcoming week or just need a little matzo-fied something sweet, you’ve got to try these Jam-Filled Passover Bars!
My family has always celebrated Passover with an annual seder dinner and let’s just say this is one holiday that’s decidedly not known for it’s desserts. When everything has to be unleavened, baking can become a a bit of a challenge. And please, let’s not even talk about the store-bought Passover dessert options this time of year. All the desserts seem to get an extra dose of oil, eggs, and/or sugar to make up for the absense of risen dough. Think overly sweet and dense flourless cakes (eh), chocolate dipped gummy candies (why?), and macaroons out of a can (just no).
I found the recipe for these Jam-Filled Passover Bars a few years ago and, after a few tweaks, it’s become tradition to make them each and every Passover. There’s still oil, eggs, and sugar at work here, but nothing too crazy! This is a quick, one-bowl recipe and I don’t know anyone who doesn’t love recipes like that. One-bowl for the win!
What You Need To Make Jam-Filled Passover Bars
Ingredients
- sugar
- matzo meal
- coconut oil (or can substitute an equivalent amount of mild/”light” olive oil or avocado oil)
- eggs
- vanilla extract
- shredded coconut
- walnuts
- your favorite store-bought jam OR make a DIY jam with chia seeds + berries for a lower in sugar version (I ALWAYS recommend Stonewall Kitchen jams if you’re going the pre-made route!)
Equipment
- 8×8 baking pan (I use this one)
- parchment paper
- a sturdy mixing spoon
The “dough” is made from just four ingredients – matzo meal (if you don’t know, matzo meal is just finely ground up matzo – think almost like bread/cracker crumbs – and it’s available year-round in the kosher foods section of most grocery stores), eggs, coconut oil, and sugar. You don’t need a mixer or anything fancy for this one- just a quick stir with a spoon will bring everything together.
Chopped walnuts & shredded coconut (aka the good stuff!) are mixed in and then it’s time to get get your hands a little dirty! Spread half the dough in a square baking dish, top with a thick layer of raspberry jam, and then spread the other half of the dough on top. You can use your trusty mixing spoon or spatula for the job, but I’ve found the best way to prep these is by using your fingers to kind of smoosh/smooth/press the dough evenly into the pan.
Thirty-ish minutes later and you’re rewarded with jam-filled goodness. I’m sure these bars would be equally delicious with another flavor of jam. I haven’t tried anything except for raspberry, but if you do, let me know how they turn out!
Jam-Filled Passover Bars are part nutty, part fruity and add a bit of a rustic vibe to your Passover spread. Perfect for dessert or an afternoon snack this time of year! Happy sedering!
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Jam-Filled Passover Bars
- ¾ cup sugar
- 1 cup matzo meal
- ⅛ tsp kosher salt
- ½ cup coconut oil (melted & cooled to room temperature (OR you can substitute 1/2 cup vegetable oil, such as “light” olive oil or avocado oil))
- 2 large eggs (lightly beaten)
- 1 tsp vanilla extract
- 1 cup shredded coconut ((you can use sweetened or unsweetened – I use ½ cup of each to limit extra sugar))
- ½ cup raw walnuts (chopped)
- 1 cup your favorite jam OR 1 cup homemade berry-chia jam ((recipe for chia jam follows in “Notes”))
- Preheat oven to 375 degrees. Line 8×8 baking dish with parchment paper.
- In a medium bowl, stir together sugar, matzo meal, coconut oil, and eggs. Mix in shredded coconut and walnuts.
- Spread about half the “dough” mixture into the bottom of the pan. Top with even layer of raspberry jam. Spread remaining “dough” mixture on top of the jam, pressing it down lightly.
- Bake 30-35 minutes. Let cool then slice into bars.
To make your own berry chia jam, combine in a medium saucepan:
2 cups berries of choice
juice of 1 lemon
2 tbsp sweetener (I used sugar, but you can also try honey or maple syrup)
Place over medium-high heat until berries begin to give off liquid, about 5 minutes.
Reduce heat to medium-low and let berries simmer another 5 minutes, lightly mashing with a spoon.
Stir in 2 tbsp chia seeds and let simmer additional 5 minutes until jam is thickened.
Set aside to cool while you prepare the dough.
Recipe adapted from www.carascravings.com
Can these be made ahead and frozen?
Very excited to find this recipe and eager to make something new for my family. I do not use coconut oil at all. Would canola oil or olive oil be a good substitute. Also can they be frozen or would you suggest just an air tight container. Looking forward to your response.
Hello Marsha! I’d suggest making these bars fresh for Passover and storing them in an airtight container at room temperature. They should last several days up to 1 week that way! As for the oil, you can easily substitute an equivalent amount of a mild (or “light”) tasting olive oil (one best used for baking) or avocado oil. Happy baking!
Can I make theee and omit the coconut? Not a fan.
Me too! Can’t use coconut.
Why are all of the ingredients listed twice?
I was wondering this as well. I was thinking it might be because one is for the base and one is for the top layer?
UPDATE: Fixed the duplicate ingredient issue! Thanks for bringing this to my attention! Happy baking! 🙂
Do you have any recommendations for making this vegan?
Hi Krystine! I’d recommend substituting a vegan egg replacement for the whole eggs. Try either a flax or chia “egg.” Combine either 3 tbsp of ground flax OR chia seeds with 1 tbsp water to make one replacement “egg”. Let sit for 5 minutes to thicken, and then add to any baked good recipe to replace the egg.
For this recipe, you’d need two egg replacements, so total would be 6 tbsp of either flax or chia + 2 tbsp water.
Alternatively, you could use fruit puree, such as mashed banana or applesauce. It’s recommended to use 1/4 cup of fruit puree to replace one egg, so you’d need 1/2 cup for this recipe. Just keep in mind that using fruit puree alters the flavor of the finished baked good!
If you try any of these vegan adaptations, I’d love to hear how it turns out!
Can I omit the 1 cup of shredded coconut?
I’ve never made them without coconut, but I believe you could. The coconut adds flavor and texture to the “dough”.
Can I substitute the coconut for almond flour ?
Almond flour might throw off the ratio of dry ingredients to liquid/fat. Here, the coconut is used for flavor & texture in the dough. If you’re not a fan, I’d try leaving the coconut out and maybe increasing the amount of matzo meal or nuts you use if your dough seems too thin or wet.
Can I omit the walnuts. My son is allergic.
Absolutely! Sub another type of nut or leave out entirely!
I’ve made these before and really enjoyed them. But now I only see the list of ingredients without measurements. Where is the actual recipe?
Hi! I just went to pull up the recipe to make these myself and saw the same thing—so sorry for the inconvenience! Just a technical glitch, it should be fixed now!
Many thanks! Can’t wait to make them again!
What amount of chia seeds are needed for the jam?
I tested this recipe in advance of Passover and it’s a keeper! The one bowl description got me and I prepared it according to the recipe with no changes. I expected my husband to question the flavor of Matzo meal but the coconut and walnuts standout. This will definitely be on served at my community’s Seder and a welcome dessert throughout the year.
Can I substitute almond flour for matzah meal?
Where is the salt and vanilla in the directions. It’s listed under ingredients and I’m assuming it’s mixed in with the “dough”?? Making now for our Seder Dinner at church and wasn’t seeing it.
Hey Sharon
Making these today, should I use sweetened or unsweetened coconut? I think I may only have sweetened.