Beauty shot of Molly Yeh's Matzo Magic Bars, as seen on Girl Meets Farm, season 10.
Recipe courtesy of Molly Yeh

Matzo Magic Bars

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  • Level: Easy
  • Total: 2 hr 50 min (includes cooling and chilling time)
  • Active: 25 min
  • Yield: 12 bars
This is my Passover take on the classic Midwest potluck staple, magic bars (also known as 7-layer bars). They typically have a graham cracker crust with butterscotch chips, chocolate and nuts. To make them kosher for Passover, I’m using matzo meal for the crust combined with coconut oil to make them firm and give them a hint of coconutty flavor, and I'm including my favorite, peanut butter chips, and rainbow chips for a pop of color. Dried fruits add bits of brightness, and sweetened condensed coconut milk brings everything together into a deliciously chewy bite.



  1. Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. 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.
  5. 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.