Passover Chocolate Matzah Candy

Submitted by dojemi

"This candy is positively addictive. It will disappear right before your eyes. The photos of the candy with the nuts were made with white sugar. The photos of the candy with the sprinkles were made with brown sugar which tastes a bit caramelized and (I think) a bit sweeter. Both delicious."

 

• Ready In: 20mins
• Ingredients: 5
• Serves: 30

ingredients

• 6 sheets matzoh crackers
• 12 ounces semi-sweet chocolate bits
• 1⁄2 lb butter
• 1 cup white sugar (your choice) or 1 cup brown sugar (your choice)
• 1 cup walnuts (approximately)

directions

1. Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
2. Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
3. Melt the butter and add the sugar and cook for 3 minutes.
4. Pour mixture over the matzah and spread evenly to cover them all.
5. Put into a 350 degree oven for 5 minutes.
6. Remove from oven and sprinkle the chocolate chips over the top.
7. It will take approximately 3-5 minutes for the chocolate to melt.
8. When melted spread over the top of the matzah.
9. If desired, sprinkle with chopped nuts.
10. Refrigerate till firm.
11. Break into pieces.

Reviews

[The Woodwindist]

Really a very good recipe. I only needed to use three matzah boards rather than the six called for in the recipe in order to fully line my cookie sheet.

 

[Greeny4444]

Holy good matzah candy, Batman! This is SOOO awesome. I made this as one of the desserts to bring to my mom's tomorrow, and my family will be lucky if there is any left to arrive with me! I'm just kidding....this recipe makes a TON. So, here is what I did: I used mini chocolate chips, brown sugar, and I also added 1/4 teaspoon of salt to the brown sugar and butter mixture, all on the suggestions of other reviewers. Since the recipe directions don't specify, I *simmered* the brown sugar and butter on medium-low heat for about 5 minutes, until it was a caramel color and bubbly (I have never caramelized anything on the stove before this, so I wanted to pass that on). I also used a "custom mix" (that means I shook it around in a tupperware) of finely chopped pecans and almonds, instead of walnuts. When I was done making the candy, I popped it in the freezer for about 15 minutes, and then it was easy to break apart. I forgot to grease the foil (probably because I was SO excited to make this), but it was still not bad to carefully lift off. Greasing would be good, though. I was going to try Skor bits, but I'm glad I didn't, because those would have been TOO sweet, and this is a sweet treat! Thanks SO much for posting this - I get tired of ginormous matzah PB&J's. :)

 

[Food Snob in Israel]

oh what a mess! I halved the recipe and what I had ended up looked nothing like that picture over there, I've got a whole bunch of pieces of half carmilized/half burnt pieces of matza where the chocolate wouldn't spread. Total disaster. The only reason it gets 2 stars is because I still ate it and I assume it would be good if only I can figure out what I did wrong. :(

 

[Angiepangie]

Fantastic!! This is an amazing way to use matzah that I'm sure I will be doing again before Passover is over.

 

[Jakey Bakey]

I made this as one of several desserts to take to Pesach dinner last night, and this was clearly the biggest hit. The two cakes I made (following recipes in a Jewish cookbook I have) weren't very tasty, IMHO. But this matzo candy rocked! I made 2 batches, one with nuts, and one with Skor/brickle bits, and the latter were the best by far. I used margarine to avoid the dairy and everything was great -- my Israeli friends raved about it and insisted they would take the recipe with them back home when they returned! As a goy, I took it as a nice compliment!