Chocolate-Covered Matzo

By • April 4, 2014 10 Comments

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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
  1. Preheat the oven to 400° F and cover a large baking sheet with aluminum foil.
  2. Layer the baking sheet with matzo. Put on as many whole matzo sheets as will fit, then fill in the gaps with smaller pieces.
  3. Melt the butter and the sugar together in a small saucepan on the stovetop and bring the mixture to a boil.
  4. 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.
  5. 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.
  6. 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.
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Comments (10) Questions (1)

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over 1 year ago Eileen Springer

Dyslexia kicked in. Thanks for clarification!

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over 1 year ago Bob

In my family we call it Sammy Davis Jr.

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over 1 year ago Eileen Springer

What do you do with the chocolate milk?

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over 1 year ago Sarah Jampel

Sarah is Food52's contributors editor.

Hi Eileen, It's milk chocolate, not chocolate milk.

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over 1 year ago bexwithanx6

Just made this, and am eating a warm piece right now because I could not wait for it to cool!

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over 1 year ago Sarah Jampel

Sarah is Food52's contributors editor.

So glad you're enjoying it -- and it's get even better when you let it cool!

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over 1 year ago Bill Reagor

I would think a little coarse salt would be in order. And the mashing of the chocolate really covers the matzo soo much?

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over 1 year ago Sarah Jampel

Sarah is Food52's contributors editor.

Salt sounds like a fabulous addition! Yes, the chocolate will cover the matzah: just have to try it to believe it!

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over 1 year ago carmenbruno

We love this for Passover week!

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over 1 year ago saltandserenity

In our family we call it "Matzoh Crunch." Sometimes I marbelize white and dark chocolate together and it looks beautiful.
http://www.saltandserenity...
Sometimes I put milk chocolate on it and top it with crushed almonds.
http://www.saltandserenity...