This year I added a little extra flavor power to classic chocolate caramel matzo. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame seeds with the milk or dark chocolate is my new favorite.
Every Passover I make this chocolate caramel matzo recipe from Marcy Goldman’s classic book A Treasury of Jewish Holiday Baking
I’ve used milk chocolate and bittersweet chocolate chips from Guittard in the recipe because they are kosher and I had them on hand. If you want to doll them up, even more, you can use a really high quality bittersweet or even white chocolate, some are not kosher. I prefer to use extra bittersweet because it is a nice balance to the caramel baked matzo, but my 6 11-year-old (He’s now 21) son insisted I sprinkle some milk chocolate on top! You decide which way to go.
How to Make Chocolate Caramel Matzo
Find the full recipe below.
Line a baking sheet with foil. Preheat oven to 350 degrees.
In a sauce pot cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized looking as in this batch. It doesn’t seem to matter once you bake it.
Spread it evenly over the matzohs.
Bake for about 15 minutes. Check half way through to make sure it is not browning too quickly. Rotate pan.
Remove from oven
and add the chocolate.
Let the chocolate sit for 5 minutes and then spread evenly over the matzos.
If you want to jazz up your caramel covered matzo, add toasted nuts or sesame seeds or coconut flakes to the melted chocolate. If the chocolate is not setting up at room temperature, place the matzo in the refrigerator for about 10 minutes.
Break into strips or bite-sized pieces.
Ingredients
- 4-6 unsalted matzos Homemade Matzos (Matzoh, Matzah)
- 1 cup (2 sticks) unsalted butter or Passover margarine
- 1 cup firmly packed brown sugar
- 1/2 cup chocolate chips bittersweet, semisweet, milk and/or white
Optional Toppings
- toasted pecans, walnuts or almonds
- sweetened coconut flakes
- toasted sesame seeds see note
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil.
- In a sauce pot cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized looking as in this batch. It doesn't seem to matter once you bake it. Spread it evenly over the matzohs.
- Bake for about 15 minutes. Check half way through to make sure it is not browning too quickly. Rotate pan.
- Remove from oven and add the chocolate. Let the chocolate sit for 5 minutes and then spread evenly over the matzos.
- If you want to jazz up your caramel covered matzo, add toasted nuts or sesame seeds or coconut flakes to the melted chocolate. If the chocolate is not setting up at room temperature, place the matzo in the refrigerator for about 10 minutes.
- Break into strips or bite-sized pieces.
I’m so glad this is posted. It’s actually the same recipe I’ve used for years (my neighbor has given it to our entire temple and grade school. Anyway, I also ad sprinkles to the top for color or some coconut the left-over from the macaroons I make. Thanks again.
Hi Rhonda,
Here is another really easy recipe for coconut haystack macaroons.
http://zoebakescom.bigscoots-staging.com/?p=1904
Enjoy, Zoë
I am not big on baking especially for Passover.. Also my husband hates anything with “caramel” and he absolutely loved this.. It was also one of the easiest and quickest desserts I have ever made…
If you have any other easy ones like it please pass them along..
Thanks so much!!
Ooh la la!
Hi Maybelles mom,
Too true, I can eat a whole batch myself.
Zoë
Oh, we had these for passover too–they are so addictive.
Thank you Daniela!
I hope you enjoy the matzo.
Zoë
YUMMY!!!!! amazing! thanks a lot and jag pesaj sameaj from Madrid!
Hi Matthew,
I hope you enjoy these treats at passover as much as I do! I’m not sure if I’ll get anymore kosher desserts posted by Saturday? I’ll try!
Thanks, Zoë
You’re Jewish? I didn’t know. Hooray now are there any other kosher for passover recipes you can impart :-p
Hi Phyllis,
Make sure that you are using an oven thermometer. Your oven rack should be in the middle of the oven and be sure to check it often. If you are doing more than one tray, rotate them up and down and back to front. The original recipe called for a 375 degree oven and I felt that was way too high!
I hope this helps!
Zoë
Followed the directions. Even took it out from the oven 3 minutes sooner. Why did the bottom burn–and how can I tell in the future if it is burning? Did this happen to anyone else.
The pieces I tasted (without the charred bottom) were absolutely incredible.
Any suggestions?
Hi Stu,
Thanks for your sales work on the road! 😉
I hope your son recovers well and fast so that he can get to the rye.
The fruit pâtes and chocolate caramel matzo are a must at passover. Enjoy!
Thanks, Zoë
Definitely will make this for Passover this year.
Well, I sold another of your bread books at the doctors lounge this past week. I spread the word around Tucson a few weeks ago and I know two people who each bought one and you know how that makes sales just spread around when one member of a community buys one. My son is having a ball with his book. He just had a minor surgery (too many babies too quickly) and called me from his recovery room asking me to please go buy him some King Arthur flour at Byerly’s with carraway seeds. When he gets up the first thing he wants to do is bake a rye bread!!!! Zoe, you are an inspiration. Stu B.
Fantastic idea Gizmar,
I’ve rolled the end in pralines that I’ve ground up in a food processor. They are crunchy and look beautiful.
Thanks, Zoë
I do this exact recipe but I add slivered or sliced almonds to it for an added crunch. It’s like Pesach Roca. Yours looks great.
Hi Tobi,
I meant to suggest serving them both. Those gummy fruit candies we eat at Passover are generally really bad and taste as if they were packaged decades ago! The pates and the caramel matzos are a perfect combo.
Yes, the Certo fruit pectin is kosher, but for passover I’m not sure?
Enjoy!
Zoë
Hi Katrina,
Most matzos for passover are unsalted, but I’m with you on the salty/sweet combo. You can use salted butter or add 1 teaspoon salt to the recipe!
Thanks for the tip on the non stick foil, that would be a great help!
Zoë
I’m so glad you put this recipe out there. But the one I’m actually thinking of making for Passover is the fruit pates from your last post. They reminded me of (a better version of) those awful half-circle “fruit” candies we used to get every year. But pates seemed so elegant! Is pectin kosher for passover?
My mother made this exact recipe but with saltines. Its soooo good, the sweet and salty combo.
I recommend using the new ‘non stick’ foil since sometimes the regular stuff can stick.
Hi Michelle,
That is what I thought until I had these! I just wish I had known about this recipe when my grandfather was alive. He had the greatest sweet tooth and a love of matzo.
Enjoy! Zoë
as if i needed another reason to love matzo. i am making this, and soon. and probably a triple batch.
although plain matzo with salted butter will always be my first love.
Be warned ladies, You will want to double the batch. They really are addictive and will be gone before you know it!
Enjoy. Zoë
Thanks for bringing such a nice recipe for Happy Passover.
Nice Post! keep ’em coming…
I am bookmarking this recipe since Passover is coming very soon… and I’d love to have a decadent treat for after dinner during that week. They look really wonderful!