5 Ingredients or Fewer

Chocolate-Covered Matzo

April  4, 2014
Photo by James Ransom
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

  • Prep time 12 hours
  • Cook time 10 minutes
  • Serves 10 to 12
Ingredients
  • 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
In This Recipe
Directions
  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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Review
Sarah Jampel

Recipe by: Sarah Jampel

A (former) student of English, a lover of raisins, a user of comma splices. My spirit animal is an eggplant. I'm probably the person who picked all of the cookie dough out of the cookie dough ice cream. For that, I'm sorry.