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Parve
Medium
36 Servings
Allergens 
1 Hour
Diets
These bars aren’t baked too often at my house. If they are baked, I kinda hide them in the washing machine or something. They are just impossible to resist. Therefore, I only bake them for special occasions or when someone really insists. Don’t say I didn’t warn you.
For this recipe I like to use a Pyrex pan (either 1 [9 x 13-inch] or 2 [11-cup] pans). No, I don’t especially enjoy washing dishes. The reason I even own a few of those is because I firmly believe that for some specific recipes the Pyrex enhances the taste and texture. Otherwise it’s disposable pans all the way. So, yes, the crust here just needs Pyrex. And I love the fact that my pan comes with a cover. Although it’s a shame Pyrex doesn’t make covers with a lock.
Thank you, Tari M., for sharing this unique recipe with us.
1 and 1/2 cups Mishpacha Flour
1/2 cup (1 stick) margarine, softened (use soy-free, if needed)
1/2 cup crushed salted pretzels
1/4 cup brown sugar
3 eggs
3/4 cup Haddar Corn Syrup
3/4 cup sugar
2 tablespoons margarine, melted and cooled (use soy-free, if needed)
1 teaspoon Gefen Pure Vanilla Extract
1 and 1/2 cups Glicks Chocolate Chips
3 and 1/2 cups pecans
Preheat oven to 350°F.
In the bowl of a stand mixer, or by hand, combine all crust ingredients; mix until just crumbly.
Evenly spread the crumb mixture into a Pyrex pan (either one 9 x 13-inch or two 11-cup pans); use a spoon to press down and compact the crumbs.
Bake, uncovered, for 15 minutes. Remove from oven; let cool a bit while you prepare the filling. Keep the oven heated while you work.
In the same bowl (no need to wash), combine eggs, corn syrup, sugar, margarine, and vanilla. Whisk until combined.
Add chocolate chips and pecans; mix with a fork until just combined.
Gently pour over cooled crust.
Bake for 35 to 40 minutes, until sides are set and center is still a bit bubbly.
Let cool; slice into bars (yields about 36). Store in an airtight container at room temperature.
Reproduced from Our Table by Renee Muller, with permission from the copyright holders ArtScroll/Mesorah Publications, LTD.
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Substitute for corn syrup What can I substitute for corn syrup which is not available in Israel?
Good question Chava. I would do a simple syrup which is made by bringing 1 cup sugar and 1 cup water to a boil. Let it cool and measure out the 3/4 you need for this recipe. In a pinch you can use honey, but it might be very sweet here.
Hi Chava, I live in Israel and ive bought corn syrup several times in stores such as shaarei rvacha, super 20 , Hachie Kedei , not sure where you live but many of the stores carry it.
HI CHAVA, I LIVE IN ISRAEL AND I’VE BOUGHT………..
something called ‘glucosa’ in bakers shop. That’s what the Israelis call corn syrup.
Wishing you all the best,
CBT
Search online for kosher for Passover substitutes for corn syrup, or simply search online for substitutes for corn syrup. What you’ll most probably find is to use ordinary white sugar, mixed with water, then boiled until syrupy. Corn syrup (in case you didn’t already know) is a very viscous syrup, about the consistency of honey, or only slightly thinner.
Always a crowd please I’ve always loved this recipe — and every time I make it people are obsessed!