Chocolate Covered Passover Matzo is a classic dessert that is always a part of our traditional Seder! It’s probably the easiest dessert to make and a fun baking activity with the kids!
- 4 whole matzo pieces
- 1/2 cup unsalted butter
- 1/2 cup dark brown sugar
- 20-ounce bag semisweet chocolate chips
- 1/3 cup chopped walnuts
- Preheat the oven to 325 degrees.
- Break the matzo pieces in half and place on a baking tray lined with either aluminum foil (sprayed with cooking spray) or a silicone baking mat.
- Melt butter and dark brown sugar in a small saucepot over medium-high heat. Bring to a boil and reduce heat to thicken, around 5 minutes.
- Spread the butter and sugar mixture on top of the matzo pieces and bake until the mixture is bubbling and thick, about 15 minutes, careful not to burn.
- Remove from the oven and let cool to room temperature.
- Place the chocolate chips into a microwave-safe bowl and cook on low in 30-second increments until chocolate is nearly melted. Remove from microwave and stir until all chocolate is melted.
- Using a rubber spatula, spread the melted chocolate over the matzo pieces. Immediately sprinkle the chopped walnuts on top.
- Place in the refrigerator to cool completely, about 30 minutes.
- Break the chocolate covered matzo into chunks before serving.
- Store in an airtight container or in freezer bags to freeze.
- You can use light brown sugar as a substitute for dark brown sugar. It will come out the same!
- Be careful when you’re melting the butter and sugar in the saucepot. You don’t want it to burn.
- Use whatever nuts you have on hand, like pecans.
- You can store the Chocolate Covered Matzo in the freezer for up to 3 months.
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