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How to Make Chocolate Covered Matzo PDF Print E-mail

From Stephanie Gallagher, The Iron Chef Mom, a new twist to a Passover favorite – Chocolate Covered Matzo, sprinkled with sea salt.

3-4 boards of matzo
3/4 cup butter
3/4 cup brown sugar
1-1/2 cups chocolate chips (semisweet, dark or milk are all fine)
sea salt, to taste
1/2 cup chopped almonds

Preheat the oven to 350 degrees.

Line a baking sheet with foil. Top it with a sheet of parchment paper or waxed paper. Place as many pieces of matzo on the sheet as you can fit. It's fine to break them into pieces to make them fit easier.

Next, add the butter to a saucepan over medium heat. Add the brown sugar. Stir and bring the mixture come to a boil. Let it boil for 3-4 minutes, then remove the caramel sauce from the heat and pour over the matzo. Smooth it over with a spatula, you want to get every piece covered.

Place it in the oven, and bake for 12-15 minutes, until the caramel is golden brown.

As soon as the matzo comes out of the oven, sprinkle on the chocolate chips, and return the matzo to the oven to bake for another 2 minutes.

Remove the matzo from the oven, and immediately use the back of a flat spatula to spread the softened chocolate chips into a smooth layer of melted chocolate.

Sprinkle on a little sea salt, and top with some chopped nuts (that's optional, of course).

Let the chocolate matzo cool completely, and break into pieces to serve.

 
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