As a parent raising a Jewish family away from my hometown, I find myself feeling a little unglued and very melancholic.
I miss the chaos of the Seder meals from my youth– muli-generational, multi-family, songs, tall tales, etc…
I miss listening to my grandmother recite the prayers and my parents sing the holiday songs.
I miss the frenzy when we were allowed to finally get up from the table to search for the hidden pieces of matzoh (Afikomen) around the house.
These past few years, I feel so honored to have an all access pass to Mom’s celebrated Passover recipes I categorized in the “Jewish Judy” tab of the My Judy the Foodie binder. I’m even more blessed to be able to continue the holiday tradition and host a Seder of my own for my children.
After all these years, Mom would certainly be proud knowing she’s still nourishing all of our souls….
Chocolate Covered Matzoh is a family favorite and my kids truly enjoy helping make the treats that last well past the 8-days of Passover.
Enjoy!
Matzoh spread out, awaiting sugary coating
Brown sugar and butter boiling on stove top
Sweet sauce application
Chocolate Chip Applique
Final Chocolate Covered Matzoh ready to cool
Chocolate Covered Matzoh
Ingredients:
- 4 to 6 sheets unsalted matzohs
- 2 sticks unsalted butter
- 1 cup firmly-packed light brown sugar
- 1/2 teaspoon vanilla extract
- 1 cup semisweet mini chocolate chips
- sea salt
Instructions:
Preheat oven to 375 degrees
1. Line an edged baking sheet with foil or parchment paper.
2. Cover the bottom of the sheet with matzoh, making extra pieces as necessary to fill in any spaces.
3. In a 4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, until the mixture begiins to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour over matzoh, spreading with spatula.
4. Put the pan in the oven and reduce the heat to 350degrees. Bake for 15 minutes.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with spatula.
6. Sprinkle sea salt on top (cayenne of chili pepper too if you want a little kick).
Tip: When baking the matzoh in the oven with the butter and brown sugar sauce, make sure to keep checking on it to make sure the matzoh doesn’t burn. My first batch burned a bit. The sauce will start to bubble very quickly which is totally fine. If the matzoh starts burning, simply lower the oven temperature.
After adding the chocolate chips, make sure to let them sit on top matzoh for at least 5 minutes while it cools before spreading it over top the butter mixture.
Store immediately in an air tight container.
Let cool completely. Then, break the matzoh into many pieces and store pieces in an airtight container.
Chocolate -covered matzoh should keep (refrigerated) for about one week.
Looks yummy!
it’s great and so easy to make. try it!
let me know how it tasted
Anything with chocolate and I am for it. This looks so inviting. Yummm!!!
you will love it!