Chocolate Matzoh Clusters Recipes

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Line a baking sheet with aluminum foil; spray with cooking spray.
• Arrange matzo to fit into pan; break boards if necessary.
• Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes.
• Pour butter mixture evenly over matzo.
• Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C).
• Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
• Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
• Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

Steps:

• Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
• Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
• In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
• Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
• In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
• While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
• Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

Steps:

• melt chocolate chips in the microwave for 1 minute, stir.
• in greased mixing bowl add nuts, matzoh and chocolate, stir to mix well (if you want to add dried fruit and coconut do it now).
• place wax paper onto baking sheets.
• drop by spoonfuls, refrigerate several hours.

Steps:

• In a 350-degree oven, toast the matzo farfel for 5 minutes to crisp up. In a completely dry bowl or double boiler set over barely simmering water, melt the chocolate. Mix in the farfel, coconut, peanuts and dried fruit. Form 1-inch haystacks of the mixture on a parchment lined cookie sheet and refrigerate for 1/2 hour to set. Serve chilled.

Steps:

• Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.

Steps:

• Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Steps:

• Place the chocolates in 2 different bowls (heat proof ones).
• Place each bowl over a pan of simmering water.
• Stir and melt the chocolate until smooth.
• Leave to cool.
• Stir the orange rind into the honey nougat chocolate.
• Stir the walnuts into the white melted chocolate.
• Place a spoonful of mixtures (dark and white chocolate) separately into the small baking paper cups.
• Leave to set in the refrigerator for a while.
• Store in airtight containers in a cool and dry place.
• Serve with coffee or tea.

Steps:

• In a double boiler, melt chocolate pieces over hot water.
• Once melted, set chocolate aside and cool at room temperature, about 15-20 minutes.
• Do not allow chocolate to get hard.
• In a greased mixing bowl, combine melted chocolate, matzah, which has been crumbled, and nuts.
• Stir mixture until matzah is well coated with chocolate.
• Mixture will be sticky.
• Place a piece of waxed paper onto a lightly greased 13 x 9 inch cookie sheet.
• With wet hands, drop tablespoonful of matzah-chocolate mixture onto cookie sheet.
• Refrigerate for about 2 hours.
• NOTE:.
• Dried fruit and toasted coconut may be add to the batter.