Story by Leslie Huffman, first published on April 14, 2011. photo by Emilie Hardman.
Cary, NC – Passover is one of my favorite holidays. It has a great story, and is full of wonderful traditions and like most good holidays – a major part of it is “about the food”.
This year, Passover is celebrated from April 18-26. The brisket is always wonderful, the matzah ball soup marvelous, but Passover dessert has always been a challenge.
One of the many “plagues of Passover” is the flourless, dairy-less, tasteless desserts keeping with Passover dietary tradition. The other plague, while not as bad as locusts, is ending up with way too much matzah. How many ways can you eat matzah in a week?
My favorite way to eat matzah will finally free you from the bondage of a boring dessert and liberate that extra box of matzah. I make this every year and give some out to my friends and family. This is a favorite of everyone and has become an expected tradition.
Best of all, it’s a recipe easy enough for everyone to enjoy.
“It’s a Miracle!” Chocolate-Covered Matzah
Here’s what you need:
- 4 to 6 sheets unsalted matzah
- 1 cup unsalted butter
- 1 cup firmly-packed brown sugar
- 12 oz semisweet chocolate chips (my favorite is Ghirardelli’s)
Other options include:
- Toasted crushed almonds, pecans, walnuts, or hazelnuts
- Or a big pinch of sea salt
Here’s what you do:
- Preheat oven to 350 degrees.
- Line a cookie sheet with foil and lay matzah on pan (break pieces to fit).
- Melt brown sugar with butter in saucepan; boil until mixture coats a spoon.
- Brush matzah with brown sugar mixture.
- Bake in oven for 10 minutes until it starts to bubble.
- Cover with chocolate chips and put back in the oven just until the chips start to melt.
- Spread the chocolate to cover the matzah.
- Sprinkle your optional nuts or sea salt on top.
- Freeze until hard, then break into pieces.
Freedom tastes divine.