Pin it This treat features crisp matzo sheets generously coated with melted semi-sweet or dark chocolate. Once covered evenly, toppings like chopped toasted nuts, dried fruit, and flaky sea salt add texture and flavor. After setting at room temperature or chilling, the chocolate hardens into a crunchy, rich snack perfect for sharing or gifting during festive occasions.
Simple to prepare, this delightful option highlights the contrast between crunchy matzo and smooth chocolate with a touch of saltiness and optional nutty or fruity accents.
The first time I made chocolate covered matzo, I was skeptical about how something so simple could taste so incredible. My grandmother had mentioned it as a Passover tradition, but I thought it sounded too basic to be memorable. Then I took that first bite of crispy matzo with rich melted chocolate and flaky sea salt, and I understood completely. Now it is the one treat I make every single year without fail.
Last Passover, I made a triple batch because my cousins had come to visit. We stood around the kitchen island eating pieces straight from the pan while the chocolate was still slightly soft. My cousin Sarah claimed she could taste the difference between the dark chocolate I used and the semi-sweet version from her childhood, which led to a heated but delicious debate about chocolate preferences.
Ingredients
- Matzo sheets: Plain unleavened bread becomes the perfect crisp base that holds up beautifully under melted chocolate without getting soggy
- Semi-sweet or dark chocolate: Chopped into even pieces helps it melt more smoothly, and the slight bitterness balances the sweet matzo perfectly
- Flaky sea salt: This is not optional in my kitchen because those crunchy salt crystals make the chocolate flavor pop in a way regular salt never could
- Chopped toasted nuts: Almonds or pecans add a wonderful crunch that contrasts with the smooth chocolate coating
- Dried fruit: Cranberries or apricots bring little bursts of tart sweetness that cut through the rich chocolate
Instructions
- Prepare your workspace:
- Line a baking sheet with parchment paper and arrange your matzo sheets in a single layer, breaking them as needed to fit snugly without gaps
- Melt the chocolate:
- Place your chopped chocolate in a heatproof bowl and melt it gently over simmering water or in the microwave, stirring every 20 seconds until it becomes silky smooth
- Coat the matzo:
- Pour the melted chocolate evenly over the matzo sheets and use a spatula to spread it into a thin, consistent layer that covers every corner
- Add the toppings:
- Immediately sprinkle with your chopped nuts, dried fruit, and flaky sea salt while the chocolate is still warm so everything sticks perfectly
- Let it set:
- Allow the chocolate to firm up at room temperature for one to two hours, or speed things up by refrigerating for 30 minutes until completely set
- Break and serve:
- Break the chocolate covered matzo into rustic pieces and serve immediately, or store for your next chocolate craving
Pin it My daughter now requests this for her school birthday treat every year, even though it is traditionally a Passover food. Her classmates were confused at first but now ask excitedly when the chocolate crackers are coming. There is something joyful about watching kids discover a combination they thought they would not like.
Making It Your Own
The beauty of this recipe is how easily it adapts to whatever you have in your pantry. I have made versions with white chocolate drizzled on top for a marbled effect that looks stunning on a dessert platter.
Storage Secrets
These crackers stay surprisingly fresh in an airtight container for up to a week, though they rarely last that long in my house. The matzo maintains its crunch while the chocolate stays smooth and glossy.
Serving Suggestions
I love packing these in decorative boxes as homemade gifts during the holidays because they feel special without requiring much effort. They also make an elegant addition to a dessert table alongside cookies and cakes.
- Try a milk chocolate version for those who find dark chocolate too intense
- A pinch of cinnamon mixed into the chocolate adds warmth and depth
- For extra decadence, drizzle with caramel before adding the chocolate layer
Pin it Whether you make it for Passover or just because Tuesday needs chocolate, this recipe never fails to bring smiles to faces around the table.
Recipe Q&A
- → What type of chocolate works best?
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Semi-sweet or dark chocolate melts smoothly and balances sweetness with a slight bitterness, enhancing the snack's flavor.
- → Can I make this dairy-free?
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Yes, using non-dairy or vegan chocolate varieties easily creates a dairy-free version without compromising taste.
- → How long should the chocolate set?
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Allow the chocolate to set at room temperature for 1–2 hours or refrigerate for about 30 minutes until firm and ready to break into pieces.
- → Are toppings necessary?
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Toppings like chopped nuts, dried fruit, and sea salt add extra flavor and texture but can be omitted for a simpler version.
- → How should I store the finished snack?
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Store in an airtight container at room temperature or in the refrigerator to maintain freshness for up to one week.
- → Can I use different nuts or dried fruits?
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Absolutely. Almonds, pecans, pistachios, cranberries, apricots, or other favorites work well as toppings.
