I’m always intrigued around Passover when I see the stacks of matzo boxes to see if I can make anything fun (other than eat them straight out of the box, of course). This recipe is basically the same magic bar recipe I’ve known and loved over the years, just swapping out the bottom layer for matzo, making it perfect for Passover. I used lightly salted matzo because I felt like it cut the sweetness a bit. You can do the same with the nuts. You can also vary the nut type to suit your taste.

Makes 18 to 24 bars


  • 2 sheets of matzo (2 ounces/ 57 grams)
  • 1 ½ cups (188 grams) walnuts, chopped
  • 2 cups (340 grams) semi-sweet chocolate chips
  • 1 cup (100 grams) sweetened shredded coconut
  • 14-ounce can sweetened condensed milk
  • Flaky salt (optional)


Make the Magic Bars

  1. Preheat the oven to 350°F. Line a 9-by-13-inch pan with parchment paper and grease with cooking spray.
  1. Place the matzo in an even layer on the bottom of the pan, trimming if needed. Sprinkle the walnuts, chocolate chips and half the coconut on top.
  1. Drizzle the sweetened condensed milk evenly over top, gently smoothing with an offset spatula if necessary, and then sprinkle the remaining coconut and salt to taste, if desired.
  1. Bake for 20 to 25 minutes or until the top is lightly golden brown. Remove and allow to cool completely before cutting into pieces. Store in an airtight container or in the refrigerator for up to 5 days.


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AnnMarie Mattilahttps://pastryathome.com
AnnMarie Mattila is a writer for Pastry Arts Magazine, as well as a freelance baker and pastry chef in New York. She has a master’s degree in Food Studies from New York University and is also a graduate of the Institute of Culinary Education.

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