These bars taste chometzdig! We make at least four trays of these over Pesach.
Preheat oven to 350 degrees Fahrenheit (180 degrees Celsius).
Beat egg whites until stiff. Set aside.
Beat yolks with sugar until smooth and pale yellow. Add oil, coffee, nuts, and vanilla sugar. Mix well. Sift potato starch over batter while mixing, and mix just until incorporated. Fold egg yolk mixture into the egg whites.
Pour into a 9- x 13-inch pan lined with Gefen Parchment Paper. Sprinkle chocolate chips on top, if desired (recommended!). Bake for 40 minutes or until set. Cool slightly. Cut into nice shapes with a cookie cutter, if desired, or cut into squares.
Serving Idea: Use these bars as a base for ice cream. Place a bar on a plate, scoop vanilla or chocolate ice cream on top, and drizzle with chocolate syrup. Top with candied nuts. Yum!
These bars freeze well and taste great frozen.
To make low-fat, use just 1 cup of sugar, and 1/4 cup oil and 1/4 cup applesauce. That’s how we make them and they’re just as delicious.