At the end of a large and lengthy Seder meal, the last thing most people want is a slice of leaden flourless cake or a sticky macaroon. This year, in lieu of more traditional baked desserts, try serving Passover candy. The first is a quirky twist on French pâte de fruits using Manischewitz wine. The second is my version of cookbook author Marcy Goldman's famous Caramel Matzoh Crunch, gussied up with coconut and almonds. People refer to it as matzo crack, rightfully so.