Serves 10
50 min
Chocolate-Covered Matzo
Recipe GLPRce77c1a7721fda
Crispy matzo crackers topped with a buttery caramel layer and covered in a luxurious blend of semi-sweet and milk chocolate. This elegant dessert is perfect for Passover celebrations or any time you crave a sweet, crunchy treat. The combination of smooth chocolate and delicate matzo creates a delightful contrast of textures.
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Ingredients
4 to 6 sheets matzo
1 1/2 sticks butter
3/4 cup sugar
14 ounces kosher for Passover semi-sweet chocolate
14 ounces kosher for Passover milk chocolate
Directions
Preheat oven to 350°F (175°C). Line a large baking sheet with parchment paper. Arrange matzo sheets in a single layer on the prepared baking sheet, breaking them into pieces if needed to fit.
In a small saucepan, combine butter and sugar over medium heat. Stir constantly until the mixture melts and blends together, about 3 to 4 minutes. The mixture should become smooth and combined but not browned.
Drizzle the butter-sugar mixture evenly over the matzo, spreading it gently with a spatula to create an even layer. Do not oversaturate; use as much as needed to coat the matzo lightly.
Bake in the preheated oven for 12 to 15 minutes, until the coating is set and the matzo is lightly toasted. Watch carefully to avoid burning. Remove from oven and let cool slightly, about 5 minutes.
While the matzo cools, chop the semi-sweet chocolate and milk chocolate into small pieces. Combine them in a large microwave-safe bowl.
Microwave the combined chocolate in 30-second intervals, stirring between each interval, until completely melted and smooth. Do not overheat; stop as soon as the chocolate is fully melted, usually 1 to 2 minutes total.
Spread the melted chocolate evenly over the cooled matzo pieces using a spatula or offset knife. Work quickly as the chocolate will begin to set. Ensure all matzo surfaces are covered.
Place the chocolate-covered matzo on a clean parchment-lined baking sheet and refrigerate for at least 20 to 30 minutes until the chocolate is firm and set.
Once fully chilled and hardened, break the matzo into desired serving pieces. Store in an airtight container in a cool location or in the refrigerator for up to one week.
