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 was so excited to make this recipe yet the caramel part in mine turned out with pieces of sugar in it – as if i had just sprinkled the sugar on top of the matzos and not heated it with butter at all. Why might this be? Could it be that I didn’t use enough butter – I do confess, I did cut down on it a bit.
Hi Marilin,
I’m afraid the reduced butter is the culprit, it has to be just the right ratio or the sugar will just stay crystalized.
Thanks, Zoë
Looks really good, never made something like this!
Love this! We made this as kids with grandmother all the time. Instead of matzo we used saltine crackers.
This dessert matzo sounds fantastic. Something this good could be dangerous. I have to pace myself with matzo. Too much does a number on my stomach – if you know what I mean.
Great blog. I’ve never been here before but I will be back.
I may be one of the few people that actually loves matzo and craves it every year as Passover approaches. But wow this kicks it up about 5 notches! I’ve had chocolate-covered matzo but adding the caramel and then the coconut or sesame seeds is fantastic! Thanks for sharing a fabulous recipe!
Hi Jamie,
You are not alone, I love matzo! 🙂
Enjoy, Zoë
Oh these look and sound so good. I have never had or cooked with matzo. Is there any special brand that I should look for or they all about equal?
Hi Lin,
Where I live the brand that is most readily available is Manischewitz.
Enjoy, Zoë
really yummy!
I never got any sent my way!
Crushed!
Dearest Suvir,
There will be matzo in your future!
ox Zoë
I make these every year. I like to call them Passover Crack.
I also think they would be fun with white chocolate and cranberries.
Congrats on the mention in the Strib too!
Thanks Alex!
I love the white chocolate and cranberry idea!
Cheers, Zoë
I made these tonight with my daughter (whose name is also Zoë) and it turned out great. We also added some kosher marshmellows
Hi Jared,
So glad you and Zoë enjoyed them, I’ll have to try the marshmallows! Thanks for the idea!
Cheers, Zoë
I have made this recipe before, but had an inspiration today. A pizza cutter works well to cut the boards into smaller pieces.
This looks delicious. I’m doing a spring link up today over on my blog…http://rustsunshine.blogspot.com. Would love it if you would join us with any of your great Passover recipes!
How many people will this recipe serve? For example, if they are being used as snacks together with coffee?
Hi Anna, this would be about a dozen snacking servings. Enjoy!
is there much of a difference using brown sugar or white sugar?
Hi M Novick,
Brown sugar has some molasses in it, so the flavor is richer and the color is more caramelized. If you only have white sugar, you can add a teaspoon or so of molasses.
Thanks, Zoë
Can I make this ahead and freeze it for a few weeks?
Thanks.
Hi Sharlee,
I’ve never tried freezing it, but if you do try it, you’ll want to wrap it very well and then let it defrost while it is still well wrapped.
Thanks! Zoë
So, you finally discovered “Matzo Crack”! LOL! I’ve been making a version of this for the last several Passovers, and it’s a huge hit. And addictive! Some companies, such as Manischewitz, make a bittersweet, non-dairy “baking” chocolate. If anyone’s observant, make this with non-dairy KP margarine, as well, and it can be served as dessert with any meat meal, too.
Hi RJ,
I’ve been making them for a few years and now I can’t live without it! 😉
Enjoy, Zoë
I make it with dark chocolate and marble white chocolate on top. YUM. I took pictures.
http://saltandserenity.com/2010/04/04/marble-matzoh-crunch/
Hi – for some reason we needed at least double the amount of chocolate (we made some with milk and some with dark). We sprinkled the finished product with black sea salt (YUM!) and some with cayenne and some with curry. Thanks so much! Also – quite sure pectin is kosher for passover – it doesn’t rise, nor has it the potential to rise…
Hi Jessica,
In my mind there really can never be too much chocolate! 😉
Enjoy! Zoë
THANKS! This is the best I’ve seen. Found your blog thru David L’s blog. Lucky me!! Can this recipe be doubled? I’m specifically wondering about the making the caramel. This will be a fabulous intro for two small kiddies into the delights of sweet matzoh!
Hi Laurie,
Yes, you will absolutely want to double the recipe so you have lots of it! Just be sure to have enough baking trays to lay the matzo out flat.
Enjoy! Zoë
I’ve made this recipe, courtesy of my sister-in-law., who got it from a co-worker, for the past couple of Passovers, and it’s been a big hit. Making it again this year.
I am going to try this very soon and if we like it I am going to bring it to Passover. Thanks!
I’ve made what we call “Matzo Toffee” for years although I don’t bake it. I cook the brown sugar/butter for 4 minutes, spread it onto the matzo, let it sit until cook, melt the chocolate and spread over the top. I wonder what the difference is between baking and not baking? Either way…it’s delish! :0)
Hi Marsha,
I’m curious to try your method and see if there is a big difference?
Thanks, Zoë
These are exactly like what I had at a friends house last weekend. Thank you so much for posting- I can’t wait to try it myself.
Oh my god…this is exactly how my mom’s been making this for years, ever since I was small…mmmmm…
I am so sorry that I have this recipe!!! It is way too easy to make and I CANNOT STOP eating these!!! I thought it a good way to use up extra matza but now I am going to have to buy more! Seriously, I love this recipe – much better than the soda cracker or graham cracker version. MMMMMmmmmmmm Yummmmmy! Thank you Zoe!
My 13 year old son is now making chocolate covered matzo after spotting your recipe over my shoulder while I was online! He comes home after school, melts some chocolate in a pan and smears it on the matzo. Immediate consumption after about 10 minutes in the refrigerator. Great use of leftover matzo!