Many a year ago, I started to cover matzoh in butter and chocolate with kids because it’s clearly a fun activity with no downsides. Now, there are no kids and you get to eat it all.
Many a year ago, I started to cover matzoh in butter and chocolate with kids because it’s clearly a fun activity with no downsides. Now, there are no kids and someone gets to eat it all.
This is a glorious recipe because of so many reasons. One, the main ingredients are – sugar, butter, chocolate and matzoh. It’s the only way to eat matzoh too, forget anything else after you make this.
Two, it’s delicious to lick off of your fingers while cooking. To those of you I bake for, I do this all the time.
And, three, you end up with the most delicious, crunchy, sweet, salty dessert, regardless of if you celebrate Passover or not. And, you thought you’d lose weight not eating bread for 8 days.
Don’t scroll down and be frightened. It looks like a long recipe, but it’s just time-consuming, but a time consumed with chocolate and caramel mix on your fingers, so the best time ever.
Recipe: Chocolate covered matzoh with salted caramel
Cooking time: 1.5 hours
Extras: non-stick baking paper
- 150g matzoh (or salted crackers) – about half a box
- 1/2 cup butter
- 1 cup sugar
- 250g dark chocolate (the darker the better)
- 1 tbsp salt
- 1/4 cup water
- Pre-heat the oven to 170C/375F
- On a medium setting HEAT sugar, butter, water, and salt for about 20 minutes until a golden brown. If it’s too hot turn it down but be sure to watch the mix, it can boil over easily.
- Cut each piece of matzoh in half.
- Cut the wax paper and place it onto the pan and they lay the matzoh flat onto the pan, it’s helpful if the pan has sides to lean the matzoh on.
- Spread the butter mix across the top of each piece, about 3 spoonfuls each.
- Heat the matzoh in the oven for about 5 minutes until caramel is bubbling
- Cool for a minute or two until you can handle it and flip the matzoh over.
- Repeat with the caramel mixture.
- Cool again until you can handle.
- Chop up chocolate into small 1cm pieces, they do not have to be perfectly cut.
- Drizzle all of the chocolate mixture onto the top of the matzoh evenly
- Place back into the oven for a few minutes until the chocolate is soft, then spread the chocolate onto the front and back and place back onto wax paper gently.
- Leave in freezer or refrigerator to get hard.
- Sprinkle salt to taste onto the top.