Chocolate Covered Matzo Recipes
CHOCOLATE COVERED TOFFEE MATZO (MATZAH)
Make and share this Chocolate Covered Toffee Matzo (Matzah) recipe from Food.com.
Provided by Bruce Gurnick
Categories Bar Cookie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Line a cookie sheet with foil and lay matzo on pan.
- Melt brown sugar with butter in saucepan; boil until mixture coats a spoon.
- Brush matzo with brown sugar mixture.
- Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble.
- Cover with chocolate chips and put back in the oven until the chips start to melt.
- Spread the chocolate to cover the matzo.
- Freeze until hard, then break into pieces.
- Option- sprinkle chopped nuts on top.
Nutrition Facts : Calories 450.8, Fat 16.6, SaturatedFat 10, Cholesterol 24.4, Sodium 89.7, Carbohydrate 73.6, Fiber 2.7, Sugar 33.8, Protein 5.6
HOMEMADE TOFFEE-CHOCOLATE MATZAH
This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 4 sheets
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees.
- Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
- Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
- Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
- Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
- Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.
CHOCOLATE COVERED MATZO
Great Passover dessert! Make it with your leftover matzos.
Provided by Sush Maven
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Line a baking sheet with aluminum foil; spray with cooking spray.
- Arrange matzo to fit into pan; break boards if necessary.
- Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes.
- Pour butter mixture evenly over matzo.
- Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C).
- Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
- Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
- Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.
Nutrition Facts : Calories 351 calories, Carbohydrate 39.1 g, Cholesterol 48.8 mg, Fat 22.2 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 13.9 g, Sodium 138.3 mg, Sugar 28.6 g
More about "chocolate covered matzo recipes"
CHOCOLATE TOFFEE MATZO CRACK - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishCategory DessertsServings 35Total Time 1 hr
- Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
CHOCOLATE COVERED CARAMEL MATZOH RECIPE — THE MOM …
From themom100.com
5/5 (1)Category DessertCuisine JewishTotal Time 35 mins
- Preheat the oven to 375°F. Line a rimmed (rimmed!!!) baking sheet with aluminum foil, making sure the entire pan, and up and over the edges, is completely covered in foil. Place a piece of parchment on the bottom of the pan. Place the matzoh on the baking sheet, breaking any squares as needed so that they all fit in a single layer.
- In a large saucepan melt the butter with the brown sugar over medium heat. Stir frequently until the mixture starts to boil, and then continue stirring constantly for 3 minutes. Remove from the heat and stir in the salt and the vanilla. Evenly pour it over the matzoh and working with an offset spatula or a spatula spread the caramel over the matzoh in an even layer.
- Place the caramel covered matzoh in the oven and lower the heat to 350°F. Bake the matzoh for about 15 minutes until it’s bubbly and starting to get a slightly deeper brown, but not too brown – if it does start to get too dark, turn the heat to 325°F. You don’t want to smell any hints of burning.
- Remove from the oven and immediately sprinkle the chocolate chips evenly over the top. Let it sit for 5 minutes, then use a clean offset spatula or regular spatula to spread the melted chocolate in a thin layer over the caramel. Sprinkle with the peanuts, if desired, or a bit of kosher salt.
CHOCOLATE MATZO PASSOVER RECIPE - THE SPRUCE EATS
From thespruceeats.com
4.2/5 (20)Total Time 23 minsCategory Dessert, CandyCalories 228 per serving
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From en.wikipedia.org
Place of origin Ancient IsraelAlternative names Matzah, matzaType Flatbread
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- When the matzoh has cooled, break it into pieces, kind of graham cracker sized. It is unlikely you will get neat squares but that’s ok.
- Skewer two marshmallows on a skewer, and turn on a gas burner. Hold the marshmallows over the flame turning them frequently until they are browned and melty inside. Place the two toasted marshmallows on one of the squares on top of the chocolate. Place another piece of matzoh chocolate side down on top of the marshmallows and press lightly. Repeat with the rest of the matzoh and marshmallows.
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From delish.com
Cuisine AmericanCategory Vegetarian, Easter, Passover, DessertOccupation Assistant Food EditorTotal Time 1 hr 30 mins
- In a large saucepan, combine butter, sugar, water, corn syrup, and a few pinches of kosher salt.
- Bring the mixture to a boil over medium heat, stirring gently with a heatproof spatula or wooden spoon to ensure that a smooth mixture forms once the butter is melted.
CHOCOLATE COVERED MATZO BARK - JAMIE GELLER
From jamiegeller.com
Servings 8Total Time 15 minsCategory Desserts
- Melt both types of chocolate in separate bowls over a double boiler or in the microwave heat it for 30 seconds, then stir and heat for another 30 seconds, if not melted, put it back for 10 seconds at at a time.
- Spoon the chocolate over the matzo spreading with the back of the spoon until the full sheet is coated.
DAIRY-FREE CHOCOLATE COVERED MATZO - THE VEGAN ATLAS
From theveganatlas.com
5/5 (1)Category Jewish Vegan RecipesCuisine JewishTotal Time 1 hr 8 mins
- In a saucepan: Combine the chocolate chips, agave, and cinnamon in a medium saucepan. Cook over low heat until just smoothly melted. Don’t overdo it, or the chocolate will seize. Remove from the heat. In the microwave: Combine the chocolate chips, agave, and cinnamon in a medium-size heatproof bowl. Microwave for 1 minute. If the chips look melted, stir the mixture up until smooth; otherwise, microwave for 15 minutes longer before stirring.
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From aprilgolightly.com
5/5 (1)Total Time 25 minsCategory DessertsCalories 459 per serving
- Melt the chocolate in a double boiler or in the microwave heat it for 30 seconds, then stir and heat for another 30 seconds, if not melted, put it back for 10 seconds at a time. (I used a stainless steel mixing bowl over a pot so that the bowl is high above the water and no space between the bowl and the pot.)
- Spoon the chocolate over the matzo spreading with the back of the spoon until the full sheet is coated. Drizzle with the other colored chocolate.
- Sprinkle with fruit and nuts and optional toppings. (I used chopped almonds, apricots, and coconut.)
- Refrigerate until set, about 15 minutes. Break into pieces and serve or store in a refrigerator for up to one week.
CHOCOLATE COVERED PASSOVER MATZO - ASIAN CAUCASIAN FOOD BLOG
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- 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.
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- 1. Place the chocolate chips in a microwave safe bowl (preferably glass) and heat for 60 seconds, stopping to stir half way through the cooking time. Alternatively, you can place the bowl over a small pot filled 1 inch up with boiling water and stir until melted, about 3-4 minutes.
- 3. Sprinkle the chocolate dipped pieces of matzo with sprinkles and allow the chocolate to cool, about 20 minutes
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