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Extraordinary Macaroon Fudge Bars

This should be sub-titled, "what-to-do-with-those-leftover-macaroons from the second Seder" because it makes excellent use of them. Take some of those store-bought 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.


  • 6 ounces semi sweet chocolate, melted
  • 1 cup unsalted butter or unsalted Passover margarine
  • 1 1/2 cups brown sugar
  • 1 tablespoon Passover vanilla sugar
  • 3 eggs
  • 3/4 cup matzoh cake meal
  • 1/4 cup potato starch
  • 1 1/2 cups lightly packed quartered or coarsely chopped Passover macaroons (any brand or flavor)

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 40-50 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

This recipe is from A Treasury of Jewish Holiday Baking by Marcy Goldman and has been reprinted with permission from the author. The book will be available in September, 1998, from Doubleday.
© Marcy Goldman.

All contents Copyright ©1998 Kosher Express.