Chocolate Nut And Dried Fruit Covered Matzo Recipes

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CRUNCHY CHOCOLATE MATZO BARK



Crunchy Chocolate Matzo Bark image

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

Nonstick cooking spray, for the pan
4 full squares unsalted matzo
1 1/2 sticks unsalted butter, diced
2 cups dark brown sugar
One 12-ounce bag semisweet chocolate chips
1/2 cup pumpkin seeds, toasted
1/3 cup dried apricots, finely chopped
1/2 cup rainbow sprinkles
Flaky salt, optional

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



Chocolate Covered Matzo image

Provided by Taste of Home

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5

4 to 6 unsalted matzo crackers
1 cup unsalted butter
1 cup packed brown sugar
1 cup semisweet chocolate chips
Sea salt, optional

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.

CHOCOLATE, NUT, AND DRIED FRUIT COVERED MATZO



Chocolate, Nut, and Dried Fruit Covered Matzo image

Time for dessert! Turn matzo, a Passover staple, into a sweet treat by coating it with chocolate, nuts, and dried fruit.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Vegetarian Recipes

Yield Makes 11 pieces

Number Of Ingredients 5

11 pieces matzo (about 1 box)
11 ounces white chocolate, melted
11 ounces dark chocolate, melted
3/4 cup finely chopped nuts, toasted
1 1/2 cups dried fruit or crystallized ginger, chopped

Steps:

  • Place matzo on a parchment-paper-lined baking sheet. Brush one side of matzo with either the white or dark chocolate; drizzle over dark chocolate, if matzo was brushed with white chocolate, or white chocolate, if matzo was brushed with dark chocolate. Sprinkle over nuts and fruit.
  • Transfer matzo to refrigerator until chocolate is set, about 15 minutes. Break into pieces. Serve immediately.

CHOCOLATE COVERED MATZO



Chocolate Covered Matzo image

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

olive oil cooking spray (such as PAM®)
4 unsalted matzo boards, or more to taste
1 cup unsalted butter
1 cup light brown sugar, firmly packed
¾ cup chocolate chips

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-CARAMEL MATZO TOFFEE



Chocolate-Caramel Matzo Toffee image

Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.

Provided by Melissa Clark

Categories     snack, candies, cookies and bars, dessert

Time 50m

Yield About 2 dozen pieces

Number Of Ingredients 7

4 to 6 sheets matzo, preferably salted
1 cup/225 grams unsalted butter (2 sticks)
1 1/2 packed cups/315 grams light brown sugar
2 teaspoons vanilla extract
Large pinch of fine sea salt
7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
Toppings, as desired (see note)

Steps:

  • Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
  • In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
  • Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
  • Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

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