AMAZING PASSOVER CHOCOLATE TOFFEE MATZO
This traditional Passover treat is absolutely delicious and easy to make! A tasty twist on chocolate-covered matzo! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves--especially kids!
Provided by BabkaGal
Categories Desserts Candy Recipes Toffee Recipes
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
- Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
- Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
- Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 24 g, Cholesterol 16.3 mg, Fat 13 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 47.7 mg, Sugar 17.6 g
PASSOVER ROLLS I
This is a recipe for rolls to serve during Passover instead of always serving matzo. My family enjoys them during the entire holiday.
Provided by JANWEISBERGER
Categories Bread Holiday Bread Recipes
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a cookie sheet.
- In a large mixing bowl, combine matzo meal, salt, and sugar. Mix well.
- Bring water and oil to a boil. Pour the boiling water over the matzo meal mixture, and stir until blended. Beat one egg at a time into the mixture. Let stand 15 minutes.
- Shape the dough into rolls with oiled hands. Arrange rolls on the prepared cookie sheet.
- Bake at 375 degrees F (190 degrees C) for 50 minutes.
Nutrition Facts : Calories 312.4 calories, Carbohydrate 23.1 g, Cholesterol 124 mg, Fat 22 g, Fiber 1.1 g, Protein 7.6 g, SaturatedFat 3.4 g, Sodium 241.1 mg, Sugar 1.3 g
PASSOVER BAGELS
We use these traditional eggy Passover bagels to make sandwiches throughout the week. But they can also be served as rolls with dinner. -Myrna Lief, Burlington, Massachusetts
Provided by Taste of Home
Time 40m
Yield 1 dozen.
Number Of Ingredients 6
Steps:
- In a large saucepan, bring the water, oil, sugar and salt to a boil. Add matzo meal all at once and stir until a smooth ball forms. Remove from the heat; let stand for 5 minutes. Add eggs, one at a time, beating well after each addition. Continue beating until mixture is smooth and shiny., Drop dough into 12 mounds 3 in. apart on two greased baking sheets. Bake at 450° for 10 minutes. Reduce heat to 350°; bake 12-15 minutes longer or until golden brown. Remove to wire racks. Immediately cut a slit in each to allow steam to escape; cool.
Nutrition Facts : Calories 134 calories, Fat 11g fat (2g saturated fat), Cholesterol 71mg cholesterol, Sodium 70mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.
PASSOVER CHOCO-NUT MANDEL BREAD
This recipe makes a buttery, rich mandel bread studded with chocolate chips and nuts. You can make it even more elegant by dipping each end into melted semisweet chocolate after being baked and cooled.
Provided by springfield70
Categories Desserts
Time 1h
Yield 24
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease baking sheets or line with parchment paper.
- In a large bowl, beat sugar and butter until light and fluffy. Mix in the eggs one at a time. Sift together the matzo cake meal, salt and potato starch. Stir into the batter just until blended. Gently mix in the walnuts and chocolate chips. Chill the dough briefly so it will be easy to handle.
- Divide the dough into halves and form each half into a 5 inch wide loaf that is about 1 inch thick. Sprinkle cinnamon sugar over the top.
- Bake for 45 minutes in the preheated oven. Cool, then slice into 1 inch slices to serve.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 38.3 g, Cholesterol 66.8 mg, Fat 14.4 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 6.8 g, Sodium 69.3 mg, Sugar 20.9 g
PASSOVER MATZO ROLLS RECIPE - (3.9/5)
Provided by á-896
Number Of Ingredients 6
Steps:
- (1) Combine matzo meal with salt and sugar. (2) In a medium saucepan, bring oil and water to a boil. (3) Remove the saucepan from the heat and add the matzo meal, mixing well. (4) Beat in the eggs thoroughly, one at a time. Let the mixture stand for about 15 minutes (can be refri- gerated). (5) Measure out with large-size scoop, then shape it into rolls or balls and place on a Silpat. (6) Bake in a preheated 350 deg. F degree oven for 45-50 minutes or until golden brown.
PASSOVER CHOCOLATE MATZAH CANDY
This candy is positively addictive. It will disappear right before your eyes. The photos of the candy with the nuts were made with white sugar. The photos of the candy with the sprinkles were made with brown sugar which tastes a bit caramelized and (I think) a bit sweeter. Both delicious.
Provided by dojemi
Categories Candy
Time 20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
- Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
- Melt the butter and add the sugar and cook for 3 minutes.
- Pour mixture over the matzah and spread evenly to cover them all.
- Put into a 350 degree oven for 5 minutes.
- Remove from oven and sprinkle the chocolate chips over the top.
- It will take approximately 3-5 minutes for the chocolate to melt.
- When melted spread over the top of the matzah.
- If desired, sprinkle with chopped nuts.
- Refrigerate till firm.
- Break into pieces.
YUMMY MATZO ROLLS
This is an Israeli recipe that my aunt made last Passover - everybody gobbled them up and asked for the recipe.
Provided by Maya
Categories Bread Quick Bread Recipes
Time 1h25m
Yield 4
Number Of Ingredients 6
Steps:
- Bring the water to boil in a saucepan. Add the salt, oil and margarine. When it returns to a boil, gradually stir in the matzo meal, continuing to stir until the mixture becomes a solid lump. Remove from the heat and let cool slightly.
- When the mixture is cool, stir in the eggs until a smooth texture is achieved. Let stand for 30 minutes. Form into four balls and place on a greased baking pan.
- Preheat the oven to 350 degrees F (175 degrees C). Bake the rolls for 30 minutes. Turn off the oven and leave the rolls inside for 10 minutes.
Nutrition Facts : Calories 479.9 calories, Carbohydrate 34.5 g, Cholesterol 279 mg, Fat 32.8 g, Fiber 1.7 g, Protein 14.6 g, SaturatedFat 6.4 g, Sodium 818.8 mg, Sugar 1.8 g
CHOCOLATE COVERED MATZO
Provided by Taste of Home
Time 25m
Yield about 2 dozen.
Number Of Ingredients 5
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.
Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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PASSOVER ROLLS - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishTotal Time 1 hrCategory BreadsCalories 234 per serving
- Preheat the oven to 400°F and set two oven racks in the centermost positions, leaving at least 4 inches of space between them. Line two 13x18-inch baking sheets with parchment paper.
- Combine the oil, water, salt and sugar in a medium pot and bring to a boil. Reduce the heat to low and add the matzo meal; stir with a wooden spoon until evenly combined. The mixture will be very thick. Transfer the mixture to a large bowl and let cool, stirring occasionally, until warm to the touch, about 15 minutes.
- Add the beaten eggs, a little at a time, stirring well with a wooden spoon after each addition, until evenly combined. This takes some elbow grease. Use a large ice cream scoop or two large spoons to drop the batter into peach-size mounds, spaced evenly apart, onto the prepared baking sheets (you should have 7 on each sheet). Don't worry if they are irregular in shape. Cook for about 40 minutes, switching the pans from top to bottom and front to back midway through, until puffed, golden brown, and crisp on the surface. The rolls will deflate a bit as they cool; that's normal. Serve warm.
- Make-Ahead Instructions: The rolls are best served fresh on the day they are made, but leftovers can be stored in an airtight container at room temperature for up to 3 days. Reheat and crisp the rolls in a 350°F-oven for 6 to 8 minutes for best results.
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