Passover recipe: Chanie Apfelbaum’s Charoset Bars

Jessica Yadegaran, The Mercury News on

Published in Entertaining

You’ve never seen charoset like this before. The relish of fruit, nuts and red wine — it represents the mortar used by Jewish slaves in the building of the Egyptian pyramids — is one of the symbolic foods on the Passover seder plate. And its resemblance to actual mortar is probably why most of us don’t think to make and eat it more than once a year, despite its sweetness.

Enter these beautiful charoset bars, created by Busy in Brooklyn blogger Chanie Apfelbaum. Apfelbaum starts with an almond flour dough as the base, which she tops with a pulverized pear-date-wine charoset and walnut crumble. The recipe is featured in Apfelbaum’s debut cookbook, “Totally Kosher: Tradition with a Twist! 150+ Recipes for the Holidays and Every Day” (Clarkson Potter, $37.50).

Charoset Bars

Serves 12


3 cups superfine blanched almond flour


¾ cup sugar

½ cup walnut or grapeseed oil

1 extra-large egg

1½ teaspoons kosher salt, divided


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