Chocolate Covered Matzo Crackers (Printable version)

Crisp matzo sheets coated in silky chocolate and topped with nuts, sprinkles, or coconut.

# Ingredient list:

01 - 4 sheets plain matzo

02 - 8 oz semi-sweet or dark chocolate, chopped (dairy-free if needed)

03 - 2 tbsp unsalted butter or coconut oil

04 - 1/4 cup chopped toasted nuts (almonds, pecans, pistachios, or walnuts)

05 - 2 tbsp rainbow or chocolate sprinkles

06 - 2 tbsp shredded coconut

07 - 1/4 tsp flaky sea salt

01 - Line a baking sheet with parchment paper. Arrange matzo sheets in a single layer, breaking as needed to fit.

02 - In a double boiler or microwave-safe bowl, melt chocolate with butter or coconut oil until smooth, stirring frequently.

03 - Pour melted chocolate over matzo, spreading evenly with a spatula to cover the surface.

04 - Immediately sprinkle your choice of toppings over the chocolate before it sets.

05 - Place the tray in the refrigerator for 30–40 minutes, or until the chocolate is fully set.

06 - Break into pieces and serve.

01 -

This is the dessert you make when you want to look like you tried without actually trying very hard.
The breaking of the matzo into uneven pieces means every bite is a different shape, which somehow makes them taste better.

02 -

Humidity is your enemy: even slightly damp air will turn your glossy chocolate dull and streaked.
The refrigerator step is non-negotiable: room temperature setting takes hours and yields inferior texture.

03 -

Warm your knife under hot water before cutting if you prefer neat squares to rustic shards.
A tiny pinch of cinnamon or espresso powder in the melted chocolate adds depth without announcing itself.