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Dark Chocolate Pistachio MatzaChocolate Almond ToffeeWhile this treat may be the perfect dessert for a Passover dinner, I think it’s a great dessert all year round. Maybe since I never grew up eating matza on a regular basis, when I first tried these crackers plain I thought they were tasty. It reminded me of the saltines I used to get when I was little. However, I learned that when you can really only eat matza for a few weeks every year, you need to find ways to jazz it up. And this is the perfect way. I made these desserts for a Passover dinner and they were a huge hit! People were so excited to have something that wasn’t macaroons. Chances are I’ll be making these again this summer, just because they were so tasty the first time.

Below are the recipes for (1) Chocolate and Toffee Matza and (2) just Chocolate Covered Matza. For some reason, these desserts come out looking like you spent hours on them and they consisted of this incredibly complicated recipes. However, this may actually be the easiest recipe I’ve ever posted.

Almond Chocolate Toffee Matza

Chocolate Almond Toffee Matza

Ingredients

  • 4-6 full squares of salted matzo (you can get the unsalted matzos if that is all you have, but I think the salted ones add a little flavor).
  • 1 cup (2 sticks) of salted butter
  • 1 cup dark brown sugar (once again, if you have light brown sugar, that should be fine, but the dark brown sugar will add a but more flavor)
  • 1 cup sliced almonds

(1) Preheat oven to 350 degrees. While the oven is pre-heating, place the 1 cup of almonds on a baking sheet and put in the oven to toast for 5 – 10 minutes or until they start to golden. You will be able to smell the deliciousness when they are ready.

(2) With a separate baking sheet, or the one that was toasting the almonds, line the baking sheet with parchment paper. Make sure it completely covers the sides of the pan. Place the salted matzo squares on the baking sheet filling it completely. You will have to break some pieces to get it to cover the pan. Don’t worry about this as you’ll be breaking the pieces at the end anyways!

(3) In a medium saucepan, combine the butter and brown sugar over medium heat to make an easy caramel. While stirring continuously, cook until the caramel mixture reaches 220° (or 2-3 minutes after it starts to boil). When the mixture is done, pour it over the matzo. Smooth the caramel over the matzo with a rubber spatula so that it is evenly distributed, before it starts to cool and harden. Place the sheet in the oven for 6 minutes. Rotate the pan 180° and bake for another 6 minutes.

(4) While the matzo and caramel are baking, place the chocolate chips in a medium microwave safe bowl. Place in the microwave for 30 second increments, stirring thoroughly between each increment. The chocolate should be completely melted after 90 seconds. Once the matzo is removed from the oven, spread the chocolate evenly across the matzo covering it completely. If you notice the chocolate starting to harden, keep stirring to keep it smooth and spreadable. Evenly distribute the toasted almonds over the chocolate.

(5) Place in the refrigerator for about an hour to harden. Once hardened, begin breaking the pieces of matza.

(6) Enjoy!!!

Dark Chocolate Matza

Chocolate Covered Pistachio Matza

Ingredients

  • 4-6 full squares of salted matzo (you can get the unsalted matzos if that is all you have, but I think the salted ones add a little flavor)
  • 1½ cups of dark chocolate chips (you can use milk chocolate chips if you’d like, but I think the dark chocolate goes perfect with the pistachios)
  • 1 cup of pistachios

(1) If you can’t find chopped pistachios (as I never can), put 1 cup of pistachios in a ziplock bag and crush with a hammer or a rolling pin. Voila! Chopped pistachios!

(2) Completely cover the sides of a baking pan with parchment paper. Place the salted matzo squares on the baking sheet filling it completely. You will have to break some pieces to get it to cover the pan.

(3) Place the dark chocolate chips in a medium microwave safe bowl. Place in the microwave for 30 second increments, stirring thoroughly between each increment. The chocolate should be completely melted after 90 seconds. Once the matzo is removed from the oven, spread the chocolate evenly across the matzo covering it completely. Evenly distribute the chopped pistachios over the chocolate covered matzo.

(4) Place in the refrigerator for about an hour to harden. Once hardened, begin breaking the pieces of matza.

(5) Enjoy!!!

 

Recipes adapted from Mystery Lovers and Martha Stewart

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