For Passover last year my friend Jaime made a delicious chocolate covered matzo so I wanted to give it a try this year! This was one of the easiest recipes I have made and one of the only Passover desserts I actually enjoy.
Recipe adapted from Salt and Serenity
Chocolate Covered Matzo
Prep Time: 5 minutes
Cook Time: 20 minutes
- 1 box of whole wheat matzo
- 2 sticks of unsalted butter
- 1 cup of brown sugar
- 1 bag (12 oz) of semi-sweet chocolate chips
- 1 1/2 cups of white chocolate chips
- Colored sprinkles
- Sea Salt
- Pre-heat oven to 250 F.
- Line a baking sheet with tin foil and then parchment paper. **Don’t forget the parchment paper otherwise the toffee will seep through and stick to the tin foil and it will be a huge mess**
- Lay the matzo out to cover the baking sheet. You will have to break a few pieces into smaller rectangles to fit nicely in the pan.
- Add the butter and brown sugar to a pot on the stove over medium heat. Mix with a wooden spoon until the mixture starts to boil, approx. 2-4 minutes. **It will look like they are not mixing together but as soon as they start to boil it will.
- Continue to let brown sugar and butter mixture boil on low for another 2 minutes.
- Remove from heat and pour over the matzo. Spread to coat the matzo evenly with a spatula.
- Bake for 12 minutes until the butter/brown sugar mix turns to toffee and is bubbly and golden brown in color.
- While matzo is baking, place the white chocolate chips into a microwave safe bowl and heat in 30 second increments. Stir in between to help the white chocolate melt faster.
- Pour melted white chocolate into large Ziploc bag and set aside.
- Remove the matzo from the oven and spread the semi-sweet chocolate chips over the top while it is still hot. The chocolate will begin to melt. Spread evenly with a spatula to cover all of the matzo/toffee. **You could also pop it back in the warm oven for a minute to speed up the melting of the chips but keep your eye on it!**
- Grab your bag of melted white chocolate and squeeze so all of the chocolate goes into the corner of the bag. Snip the corner of the bag with scissors and pipe the white chocolate over half of the matzo. Take a knife and drag it through the two chocolates to create a marbling effect.
- Sprinkle the colored sprinkles on the other half of the matzo. **You can also do white chocolate and sprinkles on all matzo – go crazy with it and have fun decorating however you would like.**
- Pinch a little bit of sea salt over all matzo and place the tray in the fridge so the chocolate can harden.
- Once it is ready you can either break into smaller pieces with your hands or cut with a knife to create squares.
- Store in an airtight container either on your counter or in the fridge.