Chocolate Covered Matzo Crackers

The smell of melting chocolate caught me off guard one rainy afternoon when my neighbor appeared with a crumpled wax paper bundle. She'd made too much for her seder, she said, thrusting the crackly pieces into my hands before hurrying off. I ate three standing at my kitchen counter, watching raindrops race down the window.

I brought these to a potluck last spring, layered between sheets of parchment in an old shoebox because I couldn't find my proper containers. A woman I'd never met followed me around the party asking for the recipe, convinced I'd spent hours tempering chocolate and sourcing rare ingredients. I told her the truth: twenty minutes, a microwave, and whatever looked good in my pantry.

Ingredients

• 4 sheets plain matzo: The unsalted kind works best here, letting the chocolate speak without competition. Break them to fit your tray, embracing the ragged edges.
• 225 g semi-sweet or dark chocolate: Chopped roughly so it melts at different rates, creating a silkier final coating. Dairy-free chocolate works beautifully if needed.
• 2 tbsp unsalted butter or coconut oil: This small addition transforms the chocolate from merely coating to something that shatters then melts against your tongue.
• Toppings of your choosing: Toasted nuts bring bitterness and crunch, sprinkles add pure joy, coconut offers chew, and flaky salt makes everything taste more expensive than it is.

Instructions

Prepare your stage:

Line your baking sheet with parchment and arrange the matzo pieces, overlapping slightly if you must. The broken edges will catch extra chocolate, which is never a problem.

Melt with patience:

Combine chocolate and butter in short bursts if using the microwave, stirring between each. Stop before fully melted, letting residual heat finish the work for glossier results.

Pour and spread:

Working quickly while the chocolate is fluid, pour it over the matzo and spread edge to edge with your spatula. Don't obsess over perfect coverage; the bare spots become the most interesting pieces.

Decorate without overthinking:

Sprinkle your chosen toppings while the chocolate is still wet, pressing gently so they adhere. Work fast here: chocolate sets faster than you expect.

Chill and wait:

Slide the tray into the refrigerator and find something else to do for forty minutes. The anticipation is part of the pleasure.

Break and share:

Once set, lift the parchment to a cutting board and break into irregular shards. Store any you don't immediately eat in the coldest part of your refrigerator.

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My grandmother would have called this chametz adjacent and raised an eyebrow, but she also would have eaten half the batch while pretending to disapprove. Some recipes exist in the space between tradition and improvisation, and this one lives there comfortably.

Making It Your Own

The first time I made these, I used only what I had: half a bar of baking chocolate, some stale almonds I toasted back to life, and flaky salt I pinched from a fancy restaurant. That accidental version remains my favorite, proof that constraints often produce better results than abundance.

The Chocolate Question

I've made this with everything from supermarket baking chips to single-origin bars I saved for special occasions. The expensive chocolate was subtly better, but not dramatically so. What matters more is how you melt it: slowly, with attention, never letting it seize from overheating.

Storage and Gifting

These keep beautifully for a week if you can hide them from yourself. For gifting, layer between parchment in a tin or sturdy box, and include a note suggesting they be eaten cold from the refrigerator for maximum snap.

• Room temperature storage softens the chocolate unappealingly.
• Freezing works in emergencies but can cause bloom on the surface.
• The pieces at the edges of your tray will always be the most popular: thinner, more chocolate, more crackle.

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However you top them and whoever you share them with, these carry the particular satisfaction of transforming humble ingredients into something that feels like a discovery. Make them once and you'll find reasons to make them again.

Recipe Q&A

→ Can I use dairy-free chocolate for this dish?

Yes, using dairy-free chocolate along with coconut oil instead of butter creates a delicious dairy-free version.

→ What toppings work best with chocolate-covered matzo?

Toasted nuts, shredded coconut, rainbow or chocolate sprinkles, and flaky sea salt each add unique flavors and textures.

→ How long should I chill the chocolate-coated matzo?

Refrigerate for 30 to 40 minutes or until the chocolate is fully set and firm to the touch.

→ Can I store leftovers?

Yes, keep the pieces in an airtight container in the refrigerator for up to one week to maintain freshness.

→ Is this suitable for Passover meals?

Absolutely, matzo is a traditional Passover staple and this sweet treat complements the holiday celebrations.