Passover dishes are prepared as a way both of commemoration and of celebration. To finish the meal, here’s a terrific new twist on that old favorite of Bark, a chocolate-y, nutty cross between a cookie and a candy.
Make the Chocolate Matzo Bark the day before you plan to eat or gift it, chilling it in the refrigerator as the recipe suggests. When it’s well set, put the dessert into an airtight container at room temperature, where it will keep for several days.
Chocolate Matzo Bark
- 6 matzo crackers, each 6 inches by 6 inches (see Note)
- 1/4 cup non-dairy spread, melted (use a buttery spread such as Earth Balance)
- 1/4 cup granulated sugar
- 3/4 cup semisweet chocolate chips
- 1/3 cup nuts, finely chopped (we like pistachios in this recipe), or hard candy such as peppermints, crushed
Note: A current culinary trend is adding salt to a dessert. Choosing salted matzo will perk up the bark and give your tongue an extra taste sensation from the combo of chocolate and salt.
- Preheat oven to 350°F.
- Arrange matzos in a single layer on two rimmed cookie sheets, dividing the cracker sheets if necessary.
- Melt the spread.
- In a medium bowl, whisk together the melted spread and sugar; brush it onto the matzo.
- Bake the matzo, rotating trays halfway through, until sugar is lightly browned, 15 to 20 minutes.
- Set trays aside to cool completely.
- Meanwhile, melt the chocolate chips in the top of a double boiler over simmering water. (This can be done in a small dish in the microwave, but be sure to monitor carefully, using a low temperature and stirring to prevent scorching.)
- Using a fork to help, drizzle the matzo with the melted chocolate, covering as much of the surface as possible; then immediately sprinkle chopped nuts or crushed candy over the top.
- Chill the trays in the refrigerator until the chocolate sets.
- Break or cut the bark into 24 pieces; store in an airtight container at room temperature until ready to serve or gift.
Makes 2 dozen pieces
View the slideshow to learn how matzo is prepared in Israel.
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