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
Directions
- 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.
/eb19af75-b2a7-425d-9036-f90aaced8c7c--2014-0401_small-batch_chocolate-covered-matzoh-061.jpg "Chocolate-Covered Matzo 2")
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Photo by James Ransom
/2a305096-ea05-4375-bb70-649f8fd20b9d--2014-0401_small-batch_chocolate-covered-matzoh-052.jpg "Chocolate-Covered Matzo 3")
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Photo by James Ransom
