There is absolutely no excuse for my lack of blogging, I’ve done this before too many times. Trust me I still have been eating and cooking but haven’t felt inspired to share. Until today!
As Passover is coming around the corner, I decided to tackle Chocolate covered Matzo. My friend Holly who is actually not jewish made this one time a couple of years ago when I was still living in New York City. It was so decadent and cured my 3pm chocolate craving at work. I knew I wanted to make it and every year since I had a taste I claimed I was going to make it. Nope, never did. About 4 years later, I’m proud to say I can now make Chocolate Covered Matzo. But to be honest, the site I found this recipe on, says the recipe is easy to make with your kids, allowing supervision of course. However I won’t let that stop me from enjoying my creation because I’m back. (Back to blogging that is!)
Chocolate Covered Matzo reminds me of a chocolate covered pretzal. During Passover you can’t eat leavened bread, so matzo is a great substitute. Plus, I caramelized the matzo before the chocolate, so its a treat you won’t be able to pass up.
Caramelized Chocolate Covered Matzo Recipe
- 3-4 boards matzoh
- 3/4 cup Passover margarine or butter
- 1/2 cup brown sugar
- 1-1/2 cups semisweet or dark chocolate chips
- 1 cup chopped walnuts, hazelnuts or pecans (optional)
- 1/4 tsp. kosher salt or sea salt
- Preheat oven to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray.
- Spread the matzohs in the pan in a single layer, breaking them to fit if necessary.
- Heat the butter or margarine and brown sugar in a medium saucepan to a boil. Pour evenly over matzoh, spreading with a knife to make sure the matzoh is well covered.
- Bake 10-15 minutes, until the caramel is a golden brown. Turn off the oven, and remove the matzoh.
- Sprinkle the chocolate chips evenly over the matzoh. Return the matzoh to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
- Top with nuts, if using. Sprinkle with kosher salt.
(BTW – David Lebowitz makes a similiar recipe but he adds vanilla and toasts his almonds). I don’t think the vanilla is needed but its worth trying next time around)
When making this recipe, I couldn’t decide between dark and milk chocolate and pecans and walnuts. I preferred the dark chocolate and pecans over the milk chocolate walnuts. Not only did the dark taste richer and more decadent, the dark chocolate chips spreaded easier than the milk for some reason.
While making this recipe, I also learned how to make caramel, butter and brown sugar! Who knew?. So next time, your eating caramel, remember its pure sugar and fat. I actually had a little extra caramel when making this recipe, so I made caramel chews by pouring it into little circles on a sheet and putting it in the fridge. It was so good. I have to be careful next time I’m making this recipe and not leave any extra caramel. For the small chance that I do have extra caramel, I may put the extra caramel in some type of fun mold shape. Caramel Chews!