Chocolate Covered Matzo Crackers (Printable)
Crisp matzo layered with melted chocolate and topped with nuts, sprinkles, or coconut for a sweet bite.
# What You'll Need:
→ Base
01 - 4 sheets plain matzo
→ Chocolate Coating
02 - 8 oz semi-sweet or dark chocolate, chopped (dairy-free if needed)
03 - 2 tbsp unsalted butter or coconut oil
→ Toppings (choose as desired)
04 - 1/4 cup chopped toasted nuts (almonds, pecans, pistachios, or walnuts)
05 - 2 tbsp rainbow or chocolate sprinkles
06 - 2 tbsp shredded coconut
07 - 1/4 tsp flaky sea salt
# How To Make It:
01 - Line a baking sheet with parchment paper. Arrange matzo sheets in a single layer, breaking as needed to fit the pan.
02 - In a double boiler or microwave-safe bowl, melt chocolate with butter or coconut oil until smooth, stirring frequently to prevent burning.
03 - Pour melted chocolate over matzo, spreading evenly with a spatula to cover the entire surface.
04 - Immediately sprinkle your choice of toppings over the chocolate while still warm and tacky.
05 - Place the tray in the refrigerator for 30-40 minutes, or until the chocolate is fully set and firm.
06 - Break into pieces and serve. Enjoy with coffee or tea if desired.
# Expert Suggestions:
01 -
- Its faster than driving to the store for dessert and tastes infinitely better
- The salty-sweet-crunchy combo makes everyone forget they are eating matzo
02 -
- Chocolate that seizes or turns grainy can often be rescued by adding a teaspoon more fat and stirring gently
- Work in small batches if you are making a lot because the chocolate sets faster than you think
03 -
- Room temperature chocolate melts more evenly than cold chocolate straight from the pantry
- A small offset spatula gives you the most control when spreading the chocolate