Every year since I can remember, Chocolate Covered Matzo graced our Passover table. We always bought it but in recent years 1/2 of the pieces in the package were no longer full pieces of matzo but were broken into small pieces. Having smaller pieces is perfect when it is homemade, but when I buy it and they advertise full sheets – I want full sheets!
A few years ago, (pre-food blog life) I made chocolate covered matzo for my family’s sedar and since it was so easy we have decided it is even better than buying it. My dad wishes I made one without any homemade caramel on it, so maybe next year I will try dipping some so there is more chocolate than matzo to make dad happy.
By the end of Passover most of us are sick and tired of eating matzo – but when you cover it in chocolate it refreshes your tastebuds and makes sure that you can’t get enough of it!
Chocolate Covered (Caramel) Matzo
(as made by Zoe Bakes – a family favorite that I have made for years)
- 4 – 6 unsalted matzo (whatever fits in your pan)
- 1/2 cup unsalted butter [original recipe called for double this, I wanted less]
- 1/2 cup firmly packed brown sugar [original recipe called for double this, I wanted less]
- 1/2 cup chocolate chips
Line a baking sheet with foil. Preheat oven to 350 degrees. In a sauce pot cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized – don’t worry. Spread it evenly over the matzo. Bake for about 15 minutes (rotated and check 1/2-way through).
Remove from oven and add the chocolate. Let the chocolate sit for 5 minutes and then spread evenly over the matzohs. Allow to cool to room temperature (or put in the fridge to cool). Break into strips or bite sized pieces.
Happy Passover … or anytime you have extra matzo that you aren’t sure what to do with it!