Chocolate Covered Matzo Crackers (Printable View)
Crisp matzo layered with melted chocolate and assorted crunchy toppings for a sweet, crunchy treat.
# Ingredient List:
→ 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
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.
02 - In a double boiler or microwave-safe bowl, melt chocolate with butter or coconut oil until smooth, stirring frequently.
03 - Pour melted chocolate over matzo, spreading evenly with a spatula to cover the surface.
04 - Immediately sprinkle your choice of toppings over the chocolate.
05 - Place the tray in the refrigerator for 30–40 minutes, or until the chocolate is fully set.
06 - Break into pieces and serve.
# Expert Suggestions:
01 -
- You get to break things on purpose and call it cooking.
- The refrigerator does most of the work while you pretend to be productive.
02 -
- Wet chocolate will seize if water touches it, so keep your bowl completely dry.
- Matzo absorbs humidity fast, so store these cold or they go soft and sad.
03 -
- Toast your nuts while the chocolate melts, the warmth wakes up their oils.
- Flaky salt goes on last, after other toppings, so it sits on top where your tongue finds it first.