Chocolate covered matzo is a modern Passover miracle. Start with bland matzo boards and end with a crunchy, nutty bite of chocolate goodness. This recipe is simple to make and a great project with kids.
Need more ideas to use up that 6-pack of matzo, I've got you covered on this matzo recipe page.
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Why you'll love this recipe!
Matzo, the centerpiece of the Passover holiday, is also referred to as the "bread of affliction". And by the end of the Passover week, most people feel like eating matzo is, in fact, akin to suffering.
So when Marcy Goldman took this dry, tasteless cracker and adeptly added brown sugar caramel and chocolate, many would say it was nearly a miracle. Turns out the matzo cracker is the perfect holder for toffee and chocolate and various other crunchy, salty, tangy, and sweet toppings.
Chocolate covered matzo is so beloved, many refer to it as matzo crack. It also enjoys the monikers chocolate matzo bark, matzo caramel crunch, chocolate matzo crunch. No matter the name, it is simple to make and so enjoyable to eat.
Make it Ahead, Make it your Own
Chocolate covered matzo is a perfect dessert for a seder because you can make it ahead of time, leaving it in the refrigerator, or even the freezer. Make it your own by varying the type of chocolate you use -- milk, semisweet, dark, even white would work. And play with the toppings. In this recipe, I used toasted nuts -- my favorite choice is pecans -- and then add a sprinkling of sea salt. Simple but sublime if you enjoy sweet and salty.
Eat Chocolate Covered Matzo Year Round
But don’t stop reading if you're not Jewish - this is a great cookie/bar type of sweet to have around for lunches, impromptu gatherings, and to enjoy with a cup of tea or coffee any time of day. No need to wait for Passover or even to celebrate Passover to enjoy this crunchy confection.
For even more Passover recipe ideas - check out my complete Passover Guide
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Chocolate-covered Matzo with Toasted Nuts and Sea Salt
- 3-4 boards matzo
- ¾ cup margarine or butter 1 ½ sticks
- ½ cup brown sugar light or dark
- 1 ½ cups semisweet or bittersweet chocolate chips
- 1 cup chopped nuts walnuts, hazelnuts, pecans, or almonds (I also toasted them*)
- ¼ teaspoon salt (you can use more or less salt, to your personal taste)
- non-stick cooking spray
- Preheat the oven to 350 degrees.
- Line a cookie or baking sheet (approx 12 X 17 inches) with foil and spray it with non-stick cooking spray.
- Now line the foil with the matzo slices, breaking them up as needed to fit the pan from edge to edge. Doesn’t have to be perfect.
- Heat the butter and sugar in a small saucepan on medium to medium-high heat just until it boils. Be sure it is well mixed together, then pour it all over the matzo, using a spatula to spread it.
- Bake for about 10 minutes (it will be bubbling), turn the oven off and remove the matzo.
- Now sprinkle the chocolate chips all over the matzo and return the pan to the oven for two minutes. This will melt the chips enough so you can easily spread them all over.
- Remove after two minutes and spread the chips with a spatula or some type of spreading implement.
- If you are using nuts, sprinkle the nuts and sea salt all over.
- Refrigerate for at least an hour or until it is firm. Then you can break it apart into pieces, put on a serving tray and let your guests enjoy. You can also keep it in the refrigerator for several days or even freeze it for later use.
- Toast your nuts by placing on a baking sheet in a toaster oven or in a regular oven at 350 degrees for about 10 minutes. Keep an eye on them - they go from deliciously toasty to burnt quickly.
- Other topping choices - you can add toasted coconut, dried fruits, sprinkles, really whatever fits your family’s Passover dietary restrictions or satisfies your family’s sweet tooth.