Chocolate Matzo Bark Recipes

CRUNCHY CHOCOLATE MATZO BARK

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.

CHOCOLATE COVERED MATZO

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.

CHOCOLATE MATZO BARK

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.

CHOCOLATE COVERED MATZO

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.