Okay, I know I’m a little late to the party on this one, but for those of you who didn’t dive into a plate of corned beef and cabbage for Saint Patty’s Day (or loved it so much you don’t want to wait until next year!), this is for you.
My brother-in-law’s birthday is March 17th, so we traded the typical beer and brats for sushi and sake to celebrate with him. I have to be honest, Continue reading
Many sacrifices must be made during Passover, but one thing I’m happy not to give up this week? Chocolate! While most Pesach desserts are sub-par at best, this one is tasty enough to enjoy year-round (or at least 40 days and 40 nights…)
My cousin introduced me to this recipe at our seder many years back, and I’ve been hooked ever since. Melted butter, sugar and chocolate coat crunchy matzah to form a sweetened, caramelized toffee-like treat.
Chocolate covered matzah with an attitude? Yes, please. For an extra twist this year, I also experimented with mocha flavored Passover chips. Experiment successful. Oy vey, it’s delicious!
Ingredients:
4 sheets of matzah
1/2 cup butter or margarine
1 1/2 cups brown sugar
12 oz. Passover chocolate chips
Chopped pecans (optional)
Instructions:
Line a cookie sheet with aluminum foil, shiny side down. Spray with cooking spray. Place matzah onto cookie sheet.
In a saucepan, boil margarine or butter and brown sugar until caramelized.
Pour over matzah and bake at 350 degrees for 5 minutes.
Top with chocolate chips and put back in the oven for one minute, until chips are melted.
Spread over the matzah. Sprinkle nuts over chocolate if using. (I’ve always made this without them.)
Put in freezer to harden. Break into pieces and serve.
Eat and enjoy with a glass of Manischewitz!
