Molly Yeh's Matzo Magic Bars | Girl Meets Farm | Food Network
Molly tops her crispy matzo crust with chocolate, peanut butter chips, pistachios and dried fruit for a kosher for Passover take on a Midwestern treat! Watch #GirlMeetsFarm, Sundays at 11a|10c + subscribe to #discoveryplus to stream the entire library and so much more: https://ift.tt/GhY3r4X. Get the recipe ▶ https://ift.tt/KYXEy3Q Subscribe to Food Network ▶ https://ift.tt/4d9oWRN Cookbook author, food blogger and Midwest transplant Molly Yeh embraces her country life and makes dishes inspired by her Jewish and Chinese heritage — with a taste of the Midwest, too. Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10! Matzo Magic Bars RECIPE COURTESY OF MOLLY YEH Level: Easy Total: 2 hr 50 min (includes cooling and chilling time) Active: 25 min Yield: 12 bars Ingredients Vegetable oil cooking spray, for the pan 1 cup (120 grams) matzo meal 3 tablespoons (46 grams) granulated sugar Pinch kosher salt 1/2 cup unrefined coconut oil, melted 1/3 cup (52 grams) dried cherries (or other dried fruit, chopped if desired) 1 1/4 cups (230 grams) dairy-free chips (combination of dark chocolate, peanut butter and vegan rainbow chips) 1/2 cup (70 grams) roasted and salted pistachios, coarsely chopped 1/2 cup (30 grams) unsweetened coconut flakes One 11.6-ounce can sweetened condensed coconut milk 1 teaspoon vanilla extract Sprinkles, for garnish Directions Place an oven rack in the middle position. Preheat the oven to 350 degrees F. Grease the bottom and sides of a 9-inch square baking pan with cooking spray. Line the pan with a strip of parchment paper to overhang on two sides by 2 inches. In the prepared baking pan, add the matzo meal, sugar, and salt. Pour the coconut oil over the matzo mixture and gently stir to combine. Then, using a spatula or the flat bottom of a glass or dry measuring cup, pat down the matzo into an even layer to form a crust. Top with the dried cherries in an even layer, then top with a layer of your preferred dairy-free chocolate, peanut butter and/or vegan rainbow chips. Sprinkle on the pistachios and coconut flakes. Open the can of condensed coconut milk, pour in the vanilla and stir gently to combine. Pour the condensed coconut milk evenly over the bars. Bake until the coconut is toasted and golden all over and the bars are set, 25 to 30 minutes. Garnish with the sprinkles and cool completely in the pan. Chill in the fridge for at least 1 hour before cutting into 16 bars. Store in the refrigerator in an airtight container. Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. ▶ WEBSITE: https://ift.tt/KAljM0F ▶ FULL EPISODES: https://ift.tt/ONWGP8y ▶ FACEBOOK: https://ift.tt/ZTe4aEL ▶ INSTAGRAM: https://ift.tt/aIV4w5J ▶ TWITTER: https://twitter.com/FoodNetwork #MollyYeh #GirlMeetsFarm #MatzoMagicBars #FoodNetwork Molly Yeh's Matzo Magic Bars | Girl Meets Farm | Food Network https://www.youtube.com/watch?v=kuitAQtUU6A
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