If you like it, save it!
Save and organize all of the stuff you love in one place.Got it!
If you like something…
Click the heart, it's called favoriting. Favorite the stuff you like.Got it!
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!
Let's Play Gin
It's time for Haiku52
Our haikus about gin.
Food blog links we love.
We've got the summer blues.
Are marinades worth it?
A better basket.