If you have ever had Chocolate-Covered Caramelized Matzohs, then I don’t have to explain why I am so gosh darn proud of this s’mores idea. The original Chocolate Caramel Matzoh recipe was created by Marcy Goldman, and it has changed my world and the worlds of many, many people. Especially those of us who get a bit stymied by the thought of making a flourless Passover dessert that everyone will be excited about.

But here’s hoping you have leftovers! (Actually, just be sure to make extra, and hide them.) You’re not going to want to miss these delightful treats. Ok, so s’mores, as we all know, are usually graham crackers with a toasted marshmallow squished up against a square of a chocolate bar. A fairly perfect food. A quintessential summer pleasure.

This recipe translates that concept with the toasted marshmallow squished between Chocolate-Covered Caramelized Matzohs. The chocolate is built right in, along with a layer of caramel and a sprinkle of kosher or sea salt, which elevates every single dessert as far as I am concerned.

Chocolate-Covered Caramelized Matzoh S’Mores: Marshmallows get squished between two layers of toffee chocolate matzoh in one of the best things to happen to a piece of matzoh. Ever.

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Chocolate-Covered Caramelized Matzoh S’Mores Ingredients

• Chocolate-covered matzoh – These are made with matzoh, chocolate chips, butter, and sugar, with a bit of salt. Use the linked recipe to make it at home. Leave out the peanuts for a more classic s’mores experience.
• Marshmallows – Get the big ones, because small ones will be harder to toast and might fall out of your s’mores when you try to eat them.

Toasting Marshmallows on the Stove

If you are a person with a grill, and if you feel like the weather allows, by all means toast the marshmallows outside. Otherwise, if you have a gas stove, you’re in business. Just skewer the marshmallows on a skewer and hold them over the flame. Don’t let them catch fire, but keep turning them until they get browned and soft.

Toasting Marshmallows in the Oven

If you don’t have a gas stove, you can make these in the oven. Just line a sheet pan with parchment paper or foil and preheat the broiler. Place the marshmallows in a single layer on the sheet pan and broil for about a minute, watching, carefully, just until they brown. Flip the marshmallow over and broil for an additional minute or so until the other side is browned. Layer them between squares of the matzoh as directed below and squish.

How to Make Chocolate-Covered Matzoh S’Mores

1. Toast the marshmallows. See above for instructions on how to toast marshmallows on the stove or in the oven.
2. Assemble: Place 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.

3. Repeat with the rest of the matzoh and marshmallows.

Kosher Note

If you are following the Jewish laws of Kosher for Passover, then you will need to wait until Passover is over to make these. Or use margarine for the matzoh (I’m sorry, that’s not for me, even though it was part of the original recipe) and make sure your marshmallows are certified Kosher.

More Recipes With Matzoh

Matzoh Brei

Nut- Free Charoset

Chocolate Caramel Matzoh

More Recipes for the Jewish Holidays

• Jewish Brisket for the Holidays
• Beef Brisket with Wild Mushrooms
• Chicken Marbella
• Favorite Crispy Potato Pancakes (Latkes)