Matzo Hello Dolly Bars

Need more Passover cookies for the dessert tray? If you have 10 minutes you can make these sweet and awesome matzo 7 layer bars. 

There are many versions of Passover cookies, with macaroons and Matzo crack being among the most popular.

I dare say though that these matzo hello dolly bars have been flying under the radar and I do think they deserve a bit more respect.

If you ever noticed, I am a Hello Dolly lover. Or a magic bar lover. Or perhaps you call them a 7 layer bar.

I don’t care, because I love them regardless of your chosen label!

Need a quick dessert for Passover? These sweet bars should do the trick.

I made them with lots of sprinkles for the kids in the group. Really life does go better with sprinkles.

And to be honest I’m not sure if the sprinkles were kosher for Passover. Whoops!

This year I have a few new cookies I’m baking such as a macaroon made with cream of coconut and almond flour.

And a matzo crack with peanut butter, that is sure to please.

And, and, and-don’t you just hate people who use the same word over and over-LOL!

I have to get started because I have yet to make one macaroon so far this year.

I’m also guessing that you are in a hurry like I am.

So if you need a quick recipe to make and want to add ONE MORE THING to the table, well, these would be a good choice.

It’s a good thing I took these photos last year!

Also I’m wondering if you have had a hard time finding matzo this year?

All I can find is gluten free. And speaking of which, this would be a perfect gluten-free cookie if made with gluten-free matzo.

But soon I’ll be off to my 4th grocery to locate the somehow elusive matzo!

How To Make Matzo Hello Dolly Bars:

So time to get out your 13 x 9 pan. Line it with parchment and spray with cooking spray.

Place your matzo in the pan and make sure the pan is covered in a single layer of matzo.

Break a few to fit if you need to.

Sprinkle with the nuts of your choice, the chips of your choice and half of the coconut.

Drizzle with the entire can of condensed milk and then top with the rest of the coconut and the sprinkles.

Stick in a preheated oven for 20 minutes until bubbly.

You might have noticed that I used white chocolate chips in addition to the semi-sweet.

White chocolate easily caramelizes and turns golden, so watch this carefully if you use them.

You could also add in some dried apricots cut into pieces, because I think that would taste really good.

Now get to it, because I really don’t want to keep babbling.

Have a great Passover or Easter, because honestly who wouldn’t eat these on Easter, too?

Need a Few More?

Almond Butter Tahini Cookies (Also Perfect for Passover)

Rosewater Meringues

Chocolate Covered Orange Peels

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