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Chocolate Covered Matzah

Posted on 2008-04-07

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9 votes

Servings: 8

It doesn't get more Pesach-like than matzah for dessert. Of course, with glazed brown sugar and chocolate chips, this version is a bit more exciting than the afikomen.

Ingredients

6 T Passover margarine or butter
1/2 c brown sugar
4 sheets unsalted matzah
1 c semisweet chocolate ships

Directions

Preheat oven to 400 degrees and line 2 cookie sheets with foil.

Melt the butter or margarine in small saucepan. Add sugar and blend together.

Place two matzahs on each cookie sheet. With a rubber spatula, spread about 2 tablespoons of the butter mixture on top of each matzah.

Bake for 5 minutes or until topping is bubbly. Remove from the oven and immediately sprinkle each matzah with 2 tablespoons of chocolate chips. After half a minute, use a metal butter knife (or frosting knife) to spread chocolate evenly.

Cool on wire racks and then refrigerate for at least half an hour until the chocolate hardens.

Comments

I have made a similar recipe before and it is always a hit. I like to sprinkle almonds on top and press down lightly before the chocolate sets up.

Debra on 2008-04-16

My family is crazy for this stuff. I'm trying to perfect it. The problem is the elusive soy lethicin free chocolate.When I've found it (EXPENSIVE)it just doesn't spread very well.This year the Elite Israeli milk chochalate at the grocery store also had soy. Krogers doesn't get the distinction between certified kosher and kosher for passover. At this point I've bailed and bought a big bag normal chips. What I'm curious is does anyone know how to get smooth creaminess without the soy lethicin emulsifyer? I was wondering if a nut oil like hazelnut or almond would work.

judy on 2009-03-16

to melt chocolate chips easily..add a tsp of vegitable oil (i use canola normally) & melt in a bowl in the microwave at 50% power for 2 min...stir & continue melting if needed.

deb on 2009-04-06

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