Save This treat features crisp matzo crackers generously coated with melted semisweet chocolate and butter, then adorned with crunchy toasted nuts and chewy dried fruit. Chilling ensures a firm chocolate layer that breaks into perfect pieces. Ideal as a quick, flavorful sweet and salty snack, it can be customized by swapping toppings or chocolate varieties to suit your taste preferences.
Last spring, my sister called me in a panic because she'd forgotten to prepare dessert for our Seder guests arriving in under an hour. I'd just made these chocolate covered matzo crackers the night before for testing, and honestly, they saved the evening. Everyone kept asking for the recipe, and now they're the most requested treat at every family gathering.
What started as a Passover emergency has become my go-to dessert year round. I've made these for birthday parties, office potlucks, and late night cravings. The crunch of matzo with rich chocolate feels incredibly sophisticated despite being so simple to make.
Ingredients
- 4 sheets unsalted matzo: The foundation that provides that signature crispy crunch and holds up beautifully under the chocolate coating
- 200 g (7 oz) semisweet or dark chocolate, chopped: Chopping helps it melt evenly and prevents seizing
- 2 tbsp unsalted butter or margarine: Creates that glossy, smooth finish and makes the chocolate easier to spread
- 50 g (1/3 cup) chopped toasted nuts: Almonds, pecans, or pistachios add a wonderful earthy crunch
- 2 tbsp dried cranberries or raisins, chopped: Little pockets of tart sweetness that cut through the rich chocolate
- Flaky sea salt, to taste: The secret ingredient that makes these addictive
Instructions
- Prep your station:
- Line a baking sheet with parchment paper, then break matzo sheets into large pieces and arrange them in a single layer on the sheet.
- Melt the chocolate:
- Combine chocolate and butter in a heatproof bowl over simmering water, stirring until completely smooth.
- Coat the matzo:
- Pour the melted chocolate over the matzo pieces and use a spatula to spread it evenly, covering every surface.
- Add your toppings:
- Immediately sprinkle with chopped nuts, dried fruit, and flaky sea salt while the chocolate is still warm.
- Set and serve:
- Refrigerate for at least 30 minutes until the chocolate is firm, then break into smaller pieces and enjoy.
Save My niece now requests these for every holiday, and I've learned to double the recipe because they disappear faster than I expect. Last Hanukkah, we set up a toppings bar and let everyone customize their own pieces, which turned dessert into a fun activity.
Getting the Chocolate Just Right
I've found that using a double bowl method prevents scorching better than direct heat. If you're microwaving, stick to 20 second intervals and stir between each. The chocolate should be glossy and pourable, not thick or grainy.
Make It Your Own
White chocolate creates a beautiful contrast when drizzled over dark chocolate, and milk chocolate makes these extra kid friendly. During fall, I love adding pumpkin seeds and a pinch of cinnamon for seasonal flair.
Storage and Serving Suggestions
These matzo crackers actually improve after a day in the refrigerator as the flavors meld together. The texture stays crisp and the chocolate develops a satisfying snap.
- Store between layers of parchment paper to prevent sticking
- Bring to room temperature 10 minutes before serving for the best texture
- Package them in cellophane bags with ribbon for lovely gifts
Save Whether you need a last minute Passover dessert or just want something satisfyingly sweet and salty, these chocolate covered matzo crackers will become your new favorite simple treat.
Recipe FAQs
- → What type of chocolate works best?
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Semisweet or dark chocolate melts smoothly and balances sweetness with rich cocoa, complementing the crunchy matzo.
- → Can I use different toppings?
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Yes, toasted nuts, dried fruit, or seeds add texture and flavor; feel free to mix or omit based on preference or dietary needs.
- → How should I melt the chocolate?
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Melt chocolate with butter over simmering water or in short microwave bursts, stirring often for a smooth coating.
- → What is the best way to set the coated matzo?
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Refrigerate the chocolate-covered matzo pieces for at least 30 minutes to ensure the chocolate hardens firmly.
- → Are there variations for dietary restrictions?
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Substitute dairy-free chocolate and margarine for a dairy-free option, and use seeds instead of nuts for nut-free versions.
