Chocolate-Covered Matzo

April 4, 2014

Test Kitchen-Approved

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
Prep time: 12 hrs
Cook time: 10 min

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.

More Great Recipes:
Jewish|Chocolate|5 Ingredients or Fewer|Make Ahead|Passover|Spring|Vegetarian|Snack|Dessert

Reviews (12) Questions (1)

12 Reviews

meme S. January 21, 2018
*****MINOUCHKA -- One of the easiest dessert you can make. A real crowd-pleaser. Like Frank, I too made it with Nutella, and it was just as good. The kids couldn't wait until they are done. YUMMY! Many thanks for a great recipes, and a wonderful produced program!
 
frank August 5, 2015
It's probably not kosher, but for instant gratification try Nutella. And if you don't have matzo, then Nutella on saltines! Addictive!!!
 
Eileen S. April 15, 2014
Dyslexia kicked in. Thanks for clarification!<br />
 
Bob April 14, 2014
In my family we call it Sammy Davis Jr.
 
Eileen S. April 14, 2014
What do you do with the chocolate milk?
 
Author Comment
Sarah J. April 15, 2014
Hi Eileen, It's milk chocolate, not chocolate milk.
 
bexwithanx6 April 13, 2014
Just made this, and am eating a warm piece right now because I could not wait for it to cool!
 
Author Comment
Sarah J. April 13, 2014
So glad you're enjoying it -- and it's get even better when you let it cool!
 
Bill R. April 13, 2014
I would think a little coarse salt would be in order. And the mashing of the chocolate really covers the matzo soo much?
 
Author Comment
Sarah J. April 13, 2014
Salt sounds like a fabulous addition! Yes, the chocolate will cover the matzah: just have to try it to believe it!
 
carmenvidal April 13, 2014
We love this for Passover week!
 
saltandserenity April 9, 2014
In our family we call it "Matzoh Crunch." Sometimes I marbelize white and dark chocolate together and it looks beautiful.<br />http://www.saltandserenity.com/2010/04/marble-matzoh-crunch/<br />Sometimes I put milk chocolate on it and top it with crushed almonds.<br />http://www.saltandserenity.com/2011/04/my-passover-faux-pas-shmura-matzoh-crunch/