Have you heard of Matzo Crack?
The meaning behind the name is basically that it is so good, that you will get addicted to it, like crack!* If you are looking for a more PG version of the reasoning… well matzo does “crack” when you break it or bite into it! OR you can just go ahead and call this Homemade Chocolate Caramel Covered Matzo.
During Passover, eating matzo can become quite tiresome. Add some chocolate to it, and you are no longer bored at all! This Chocolate Covered Matzo will be loved by those who don’t eat matzo for a week straight as well. Have you tried the Ritz Crackers covered in Caramel & Chocolate – well this is just like that, but Kosher for Passover! Easter and Passover so frequently overlap each other and in today’s day and age of mixed marriages & families it just isn’t right that the people who keep Kosher have to miss out on all of the great desserts. Enter the Chocolate Covered Matzo – perfect for everyone and I’m pretty sure it will be one of the first things to disappear (hence the connection to crack!)
- 6 unsalted matzo (whatever fits in your pan, or use 2 pans like I did)
- 6 Tablespoons unsalted butter
- ½ cup firmly packed brown sugar
- at least ½ cup chocolate chips
- optional ¼ cup white chocolate chips, melted
- Line a baking sheet (or sheets, probably) with foil. Preheat oven to 350 degrees. In a sauce pot, cook the butter and sugar over medium high heat for about 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized – don’t worry, either way will work and be delicious.
- Drizzle over your matzo and spread evenly. Bake for about 15 minutes (half-way through rotate and flip your pans, check to make sure nothing is burning - just bubbling)
- Remove from oven and just sprinkle your chocolate chips all over the matzo. Let the chocolate sit for about 5 minutes. While the chocolate it setting, melt your white chocolate according to package directions (right in a plastic bag which you can then cut the tip off to drizzle on top) After the 5-minute melting time, spread the chocolate evenly over the matzohs (then drizzle the white chocolate if you are using, feel free to marble with a knife as well). Allow to cool to room temperature (or put in the fridge to cool). Break into appropriate size pieces.
You may also remember this recipe posted a few years ago here if you are a frequent reader – those photos just didn’t make me smile & since I was whipping up another batch this year, I whipped out the camera as well!
*note – DRUGS ARE BAD! In no way am I promoting drugs or drug use in this post. Just saying that crack is (supposedly) highly addictive & so are these Chocolate Matzo!
Three Years Ago – Chocolate Cheesecake Layer Cake… Rich’s Birthday cake from a few years ago was at his request a Cheesecake surrounded by layers of Chocolate Cake (think Cheesecake Factory layered cake overload style) 🙂
And I leave you with this, Today’s Question of the Day… Do you like eating/trying new foods, even if they are marketed as “Kosher” or “Gluten-Free” or “Paleo Friendly” or whatever the buzz-word is that they are marketing at the moment?