Serves 20
120 min
Matzo Bark
Recipe GLPR19727fa010a40c
A crispy, buttery Passover-friendly dessert made by topping matzo sheets with a caramelized brown sugar-margarine layer and covering it with rich dark chocolate. The combination of textures and flavors makes this a delightful treat for the holiday or year-round.
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Ingredients
4 to 6 sheets kosher for Passover matzo
1 cup kosher for Passover margarine
1 cup firmly packed brown sugar
12 ounces high quality dark or semi-sweet kosher for Passover chocolate
1 vanilla bean, split and scraped
1/2 teaspoon kosher salt
Directions
Preheat your oven to 350°F. Line a large baking sheet with parchment paper and arrange the matzo sheets on it to cover the surface, breaking pieces to fit as needed.
In a small saucepan, melt the margarine over medium heat. Add the brown sugar and stir constantly until the mixture is smooth and begins to bubble, about 5 minutes.
Remove the vanilla bean from the heat and split it lengthwise. Scrape the seeds from inside the bean and add them to the melted margarine and sugar mixture along with the kosher salt. Stir well to combine.
Pour the margarine-sugar mixture evenly over the matzo sheets, spreading it to coat the surface with a thin, even layer using a spatula.
Bake for 8 to 10 minutes, until the mixture is bubbly and light golden brown. Remove from the oven and let cool for 5 minutes.
Chop the dark chocolate into small pieces and scatter it evenly over the hot matzo. Let it sit for 2 minutes to soften, then spread the melted chocolate in an even layer using a spatula.
Transfer the baking sheet to the refrigerator and chill until the chocolate is completely set, about 1 to 2 hours.
Once hardened, break the matzo bark into pieces of desired size and serve. Store in an airtight container in the refrigerator.
