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Author Notes: This is a no-frills, 5-ingredient recipe for classic chocolate-covered matzo. Unlike the store-bought variety, this version does not skimp on the most delicious part: the chocolate. Matzo is, in my opinion, best when used as a vehicle for consuming amounts of chocolate, and this recipe allows for just that. A thin, crunchy layer of matzo is topped a golden layer of caramelized butter and slabs of sweet, smooth chocolate. This Passover-friendly treat is too good to enjoy for only eight days: I recommend keeping a batch in your freezer all-year round. - Sarah Jampel
Serves 10 to 12
- 4 to 6 sheets of matzo (depending on how thick you like the chocolate layer)
- 1 1/2 sticks butter
- 3/4 cup sugar
- 14 ounces kosher for Passover semi-sweet chocolate
- 14 ounces kosher for Passover milk chocolate
- Preheat the oven to 400° F and cover a large baking sheet with aluminum foil.
- Layer the baking sheet with matzo. Put on as many whole matzo sheets as will fit, then fill in the gaps with smaller pieces.
- Melt the butter and the sugar together in a small saucepan on the stovetop and bring the mixture to a boil.
- Pour the butter mixture evenly over the matzo, then put the baking sheet in the oven for three minutes so that the butter gets nice and hot.
- Evenly distribute the chocolate pieces over the matzo pieces and smooth it down with a wooden spoon. Have a little faith: if the Red Sea can part, the chocolate can melt.
- Freeze the matzo overnight, or until the chocolate is smooth and set, and then break it into pieces. Try not to eat it all at once.
- This recipe is a Community Pick!
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