Chocolate-Covered Matzo

I first made chocolate-covered matzo for Easter. (I was still channeling Passover and thinking about a recipe I original saw on sfgate.com.) It’s a delicious dessert that works any time of the year, is great for sharing, and can easily be adapted with any flavor combinations you want.

Also, it’s incredibly simple to make and doesn’t require any measuring at all.

Chocolate-Covered Matzo

Ingredients:

Unsalted matzo

Olive oil

Light brown sugar

Dark chocolate

Sea Salt

Method:

1.) Preheat oven to 350 F. Place matzo on a cookie sheet in a single layer. Brush lightly with olive oil then sprinkle with brown sugar. Spread the sugar into the oil and matzo with fingers until evenly distributed.

2.) Place the cookie sheet with matzo in the oven and bake for 8 minutes. In the meantime, chop the dark chocolate.

3.) Remove the cookie sheet from the oven. Sprinkle with sea salt (but be sure not to overdo it). Next, sprinkle with chocolate.

4.) Place the cookie sheet with matzo in the oven for another 30-60 seconds to melt the chocolate.

5.) Spread the chocolate evenly across the matzo and all the way to the edges. Freeze for three hours or more.

6.) Once the chocolate is set, break each matzo into approximately nine pieces. Serve or keep in fridge or freezer in an airtight bag or container (or wrap up and give it as a gift!).

Get creative with this recipe. Skip the salt and sprinkle with crushed red pepper flakes (again, do not overdo it or it can wreak the recipe. Note: The amount of pepper flakes on the matzo shown in the top picture is too much. Keep it sparse!). Zest an orange or a lemon and sprinkle the zest on top of the chocolate. Add your ideas to the comments!

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