Chocolate Covered Matzo Crackers (Printable View)

Crispy matzo coated with melted chocolate and finished with nuts, dried fruit, and sea salt.

# Ingredient List:

→ Base Layer

01 - 3 sheets plain matzo

→ Chocolate Coating

02 - 7 oz semi-sweet or dark chocolate, chopped or chips

→ Optional Toppings

03 - 2 tbsp chopped toasted nuts (almonds, pecans, or pistachios)
04 - 1 tbsp dried fruit (cranberries or apricots), finely chopped
05 - 1 tsp flaky sea salt

# How to Make It:

01 - Line a baking sheet with parchment paper. Arrange matzo sheets in a single layer, breaking pieces as necessary to fit the pan dimensions.
02 - Place chocolate in a heatproof bowl. Melt using a double boiler over simmering water or microwave in 20-second intervals, stirring between each burst until completely smooth and glossy.
03 - Pour melted chocolate evenly over the arranged matzo sheets. Spread using a spatula to create a uniform coating layer across the entire surface.
04 - Immediately sprinkle chopped nuts, dried fruit, and flaky sea salt over the wet chocolate while still pliable. Press gently to ensure toppings adhere.
05 - Allow chocolate to set at room temperature for 1-2 hours, or accelerate by refrigerating for 30 minutes until firm and completely hardened.
06 - Break the chocolate-coated matzo into irregular pieces. Serve immediately or store in an airtight container for up to 1 week.

# Expert Suggestions:

01 -
  • The satisfying crunch of matzo paired with smooth chocolate creates the most addictive texture combination
  • It comes together in under 30 minutes but looks like you spent hours crafting an elegant confection
  • Customizable toppings mean you can make it your own every single time
02 -
  • Working quickly once the chocolate is melted is essential, as it starts setting up faster than you'd expect
  • The quality of your chocolate makes a huge difference here, so use something you'd happily eat on its own
03 -
  • If your chocolate seizes while melting, whisk in a tiny bit of coconut oil to bring it back to smooth
  • Room temperature matzo works better than cold, as the chocolate adheres more evenly

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