This is not my recipe. It is the brainchild of Marcy Goldman, who has created many great recipes in her life, but even if this was the only recipe she gave to the world, she would still be up there with the greatest culinary contributors of all time.
It was printed in her book The Treasury of Jewish Cooking, and has certainly made the rounds, both on handwritten scraps of paper passed from cook to cook, and all over the internet as well. But I had to make it, and shoot it, and write about it because I would lose sleep thinking that there were people out in the world who might not know about it, and that I could spread the Chocolate Covered Caramel Matzoh gospel to even a few more people. I take these kinds of things very seriously.
The Only Dessert We Really Need for Passover
The first time I made this one Passover many years ago I was lifted on the shoulders of all of my in-laws and carried around the living room. At least that’s how I remember it. It might have just been more along the lines of people making loud happy moaning noises.
And now I am asked to make this every year, and while the meal is always well received (whichever one of the sister-in-laws is cooking), it’s safe to say that the chocolate matzoh crunch finale is a scene stealer.
If you are following the Jewish laws of Kosher for Passover you will probably want to use margarine instead of butter, if you are preparing a dairy free meal. I confess that my love for butter is on a higher plane than my level of religious observant-ness, and while I would not put out a cheese platter along with the chopped liver, I do use butter.
This matzoh covered in a toffee-like layer, then draped in melted chocolate and finished with a sprinkle of plain flaky salt, or chopped nuts is the best end to Passover dinner imaginable.Tweet This
Tips for Chocolate Covered Matzoh
Before you even begin making the caramel (which by the way is simply melting butter and brown sugar together until it’s bubbling and light brown – easy peasy), make sure to prep your baking sheet (or sheets, if you want to multiply this recipe).
Line a rimmed baking sheet with aluminum foil, and make sure to cover entire pan completely with the foil, including up and over the edges. That caramel is hard to clean after baking, and if you take the time to do this before starting, you will thank yourself profusely as you ball up the sticky foil and toss it.
This is one moment where being super environmentally green is just not in the cards. Also, while the parchment paper isn’t 100% necessary, it also helps keep the caramel from spreading under the foil, and makes the matzoh really easy to pull off of the pan.
You Say Matzo…I Say Matzah
Matzo? Matzah? Matzoh? However you spell it, do not miss the chance to experience this matzoh covered in a toffee-like layer layer of brown sugar and butter caramel, then draped in melted chocolate (chose between semisweet chocolate chips or dark chocolate), and finished with a sprinkle of plain flaky salt, or a handful or two of coarsely chopped salted peanuts or other nuts.
As always, when considering the nut option make sure to ask about any allergies – you won’t want to disappoint anyone (or worse).
Easy and Make Ahead
Plus, it’s super easy to make (just keep an eye on the caramel). I often put it in the fridge before breaking it for 30 or more minutes to firm up fully. Then break it up, and store it in a cool place, or even in the fridge, until shortly before serving. If refrigerated, remove from the fridge about 15 minutes before serving to come to room temperature.
The only warning is that once you make it, you will have to make it every single year, because no one will ever be able to imagine a Passover without it again.
But listen, I’m not quite done. Please check out something that came to me in a dream….Chocolate Covered Caramel Matzoh S’MORES.
Other Jewish Recipes:
- Jewish Brisket for the Holidays
- Favorite Crispy Potato Pancakes (Latkes)
- Beef Brisket with Wild Mushrooms
- Chicken Marbella
Chocolate Covered Caramel Matzoh
- 5 sheet of matzoh
- 1 cup (2 sticks) unsalted butter or margarine if you need a non-dairy version
- 1 cup firmly packed light brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract make sure it’s kosher for Passover, if necessary, or skip it
- 1 ½ cups semisweet or dark chocolate chips
- 1 cup coarsely chopped salted peanuts or additional kosher salt
- 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.
- Let cool completely and then break into small pieces. If your kitchen is warm, and most kitchens are, put it in the fridge before breaking it for 30 or more minutes to firm up fully. Then break it up, and store it in a cool place, or even back in the fridge, until shortly before serving. If refrigerated, remove from the fridge 15 to 20 minutes before serving and allow to come to room temperature.
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