Year after year I get the most requests for this recipe so I am posting it again for all you chocolate lovers.
I will warn you now that this Chocolate Covered Matzah is ADDICTIVE!
I first tasted chocolate covered matzah at my friend Sheila MacRae’s home. She had over a group of women for wine and merry matzah making, from then on I was a devotee and (almost) every year at Passover I make this recipe. However, last year I decided not to make it (only because I cannot stop eating it myself), and there were a lot of unhappy guests, this year I gave in… so for my niece Alison and my daughter Yale this recipe is dedicated to you.
BTW – My friend Sheila is a first-class pie maker, butter tart maker, and excellent cook. Many of her recipes hail from her Scottish roots. You can imagine how surprised I was when I first tasted her chocolate covered Matzah for Passover. I’m “Jew-ish” she exclaimed when I asked for “just one more piece”. BTW Sheila can make any holiday meal special and is one of the best Jewish cooks I know. Not bad for a Scottish girl from Winnipeg.
Chocolate Covered Toffee Matzah
Ingredients:
4 to 6 sheets matzahs
1 cup unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
2 cups semisweet chocolate chips, butterscotch chips or white chocolate chips (a combination of white and dark looks really nice).
1 cup toasted sliced almonds, or your favourite nuts (optional)
Directions:
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. (Don’t skip the tin foil you will thank me when you clean up).
- Line the baking sheet with matzah, breaking extra pieces as necessary to fill in any spaces.
- In a medium saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 2 minutes, stirring constantly. Remove from heat, add the salt, and pour over matzoh, spreading with a heatproof spatula.
- Put the pan in the oven and bake for 3 to 5 minutes. As it bakes, it will bubble up but make sure it’s not burning.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread the chocolate with a spatula.
- This is optional, sprinkle with toasted almonds or your favourite nuts.
- Let cool completely, (I put the baking sheet in the freezer for about an hour), then break into pieces and store in an airtight container or ziplock bags until ready to serve.
Cooks Notes:
You can top with unsweetened coconut, chopped nuts or sprinkles.
I like to store and serve this directly from the freezer.
Try more delicious Passover Recipes:
Macaroons, The Official Cookie of Passover
Romanian Eggplant Salad
This is my Great-Grandmother Gefilte Fish
My Mother's Potato Kugel
My Favourite Chicken Soup
Latkes From My Mother's Kitchen