CHOCOLATE COVERED MATZO
Great Passover dessert! Make it with your leftover matzos.
Provided by Sush Maven
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
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.
Nutrition Facts : Calories 351 calories, Carbohydrate 39.1 g, Cholesterol 48.8 mg, Fat 22.2 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 13.9 g, Sodium 138.3 mg, Sugar 28.6 g
CHOCOLATE MATZO BARK
I make these around the holidays. Just made a batch for Easter. They are easy to make and too easy to eat! Nice enough to put in pretty little gift bags and give as holiday gifts.
Provided by Joanne Bellezza-Loughlin
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees.
- 2. Lay matzo crackers - touching - on a jelly roll pan lined with aluminum foil or parchment paper.
- 3. Melt butter and sugar in a medium size saucepan. Bring to a boil, then lower and simmer for 10 minutes until lightly golden. Add the salt.
- 4. Pour mixture on matzo and quickly spread around as best you can with a metal spatula. Make sure you spread to the edges.
- 5. Bake for 10 minutes.
- 6. Remove the pan from the oven and sprinkle on the chocolate chips. They will melt on their own. After 4 minutes or so, carefully spread the melted chocolate with a metal spatula. (I sprinkled chopped almonds on half on mine after I spread the chocolate.)
- 7. Put in frig for about an hour. Break it apart and enjoy.
CRUNCHY CHOCOLATE MATZO BARK
I love matzo. It's got great crunch and, while it's pleasantly bland, it is like a canvas for other flavors to work their magic. I also love the slightly toasted taste it naturally has. This bark has matzo as its foundation; the salted caramel and chocolate layers are bolstered by dried fruit and toasted seeds. The rainbow sprinkles are vibrant and fun. I love their texture against the nutty pumpkin seeds and pleasantly chewy apricots. They make me feel like a kid again. Store these in an airtight container at room temperature or in the fridge and enjoy for a couple of days. They won't be around longer than that anyway.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
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.
SUNNY'S SIMPLE TOFFEE AND PEANUTS MATZO BARK
Provided by Sunny Anderson
Categories dessert
Time 1h20m
Yield 8 to 10 servings
Number Of Ingredients 5
Steps:
- Place the crackers in one layer on a baking sheet lined with nonstick aluminum foil. Pour the chocolate over the crackers and spread to coat. Sprinkle with the marshmallows, toffee bits and peanuts. Refrigerate, uncovered, until set, about 1 hour.
- Use a knife to break into large shards. Serve at room temperature.
MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH
Provided by Marcy Goldman
Categories Candy Chocolate Dessert Bake Passover Spring Family Reunion Kosher Edible Gift
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
- This makes a good gift.
- Variation:
- You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
More about "matzoh bark recipes"
CHOCOLATE COVERED MATZO BARK - JAMIE GELLER
From jamiegeller.com
Servings 8Total Time 15 minsCategory Desserts
- Melt both types of chocolate in separate bowls over a double boiler or in the microwave heat it for 30 seconds, then stir and heat for another 30 seconds, if not melted, put it back for 10 seconds at at a time.
- Spoon the chocolate over the matzo spreading with the back of the spoon until the full sheet is coated.
CHOCOLATE TOFFEE MATZO CRACK - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 30 minsCategory DessertsCalories 166 per serving
- Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
MATZAH BARK | WHAT JEW WANNA EAT
From whatjewwannaeat.com
THIS MATZAH BARK RECIPE IS DELICIOUS, EASY AND …
From intheknow.com
18 BEST MATZO RECIPES FOR PASSOVER - CREATIVE MATZO …
From rebekahlowin.com
CHOCOLATE MATZO CRACK (GLUTEN-FREE) - LEXI'S CLEAN …
From lexiscleankitchen.com
MATZO BARK RECIPE - SERIOUS EATS
From seriouseats.com
5/5 (1)Total Time 2 hrsCategory Snack, Dessert, DessertsCalories 241 per serving
MATZO CRACK RECIPE - UMAMI GIRL
From umamigirl.com
CHOCOLATE-COVERED CARAMELIZED MATZOH CRUNCH - DAVID LEBOVITZ
From davidlebovitz.com
RECIPE: HANUKKAH MATZO BARK | STYLE AT HOME
From styleathome.com
MATZOH BARK - MY JUDY THE FOODIE
From myjudythefoodie.com
DARK CHOCOLATE AND PISTACHIO MATZO TOFFEE BARK RECIPE | SIDECHEF
From sidechef.com
RECIPE: CHOCOLATE-COVERED MATZOH BARK | WHOLE FOODS MARKET
From wholefoodsmarket.com
CHOCOLATE-COVERED MATZOH BARK - THE DAILY MEAL
From thedailymeal.com
CHOCOLATE TOFFEE MATZO BARK - BECEL CANADA
From becel.ca
CHOCOLATE-TOFFEE MATZO BARK WITH EASTER CANDY | KITCHN
From thekitchn.com
CHOCOLATE MATZO BARK RECIPE - BBC FOOD
From bbc.co.uk
You'll also love