Chocolate covered matzo

Chocolate-covered Matzo with Toasted Nuts and Sea Salt

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.

Course Dessert
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 10 servings
Calories 497 kcal


  • 3-4 boards matzo
  • 3/4 cup margarine or butter 1 1/2 sticks
  • 1/2 cup brown sugar light or dark
  • 1 1/2 cups semisweet or bittersweet chocolate chips
  • 1 cup chopped nuts walnuts, hazelnuts, pecans, or almonds (I also toasted them*)
  • 1/4 tsp salt (you can use more or less salt, to your personal taste)
  • non-stick cooking spray


  1. Preheat the oven to 350 degrees.

  2. Line a cookie or baking sheet (approx 12 X 17 inches) with foil and spray it with non-stick cooking spray.

  3. 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.

    Placing matzoh in the pan
  4. 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.

    Chocolate-covered Matzoh
  5. Bake for about 10 minutes (it will be bubbling), turn the oven off and remove the matzo.

  6. 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.

    How to prepare chocolate covered matzoh
  7. Remove after two minutes and spread the chips with a spatula or some type of spreading implement.

  8. If you are using nuts, sprinkle the nuts and sea salt all over.

    As easy recipe for Passover dessert - chocolate covered matzoh
  9. 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.

Recipe Notes

(adapted from Stephanie Gallager’s recipe and originally developed by Marcy Goldman)

*You can toast 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 rather quickly.