Chocolate Matzo Crackers Delight (Printable version)

Crispy matzo layered with melted chocolate and sprinkled with nuts and sea salt for a tasty snack.

# Ingredient list:

→ Base

01 - 3 sheets plain matzo

→ Chocolate Coating

02 - 7 oz semi-sweet or dark chocolate, chopped or chips

→ Toppings

03 - 2 tbsp chopped toasted nuts (almonds, pecans, or pistachios)
04 - 1 tbsp dried fruit (cranberries or apricots), finely chopped
05 - 1 tsp flaky sea salt

# Directions:

01 - Line a baking sheet with parchment paper. Arrange matzo sheets in a single layer, breaking pieces as necessary to fit the pan without overlapping.
02 - Place chocolate in a heatproof bowl. Melt using a double boiler over simmering water or microwave in 20-second intervals, stirring frequently until completely smooth and glossy.
03 - Pour melted chocolate evenly over the arranged matzo sheets. Spread with a spatula to create a uniform coating, ensuring edges are covered.
04 - Immediately scatter chopped nuts, dried fruit, and flaky sea salt over the chocolate while still liquid to ensure proper adherence.
05 - Allow chocolate to set at room temperature for 1-2 hours, or refrigerate for 30 minutes until completely firm and no longer glossy.
06 - Break the coated matzo into irregular pieces. Store in an airtight container for up to 1 week at room temperature or refrigerated.

# Expert Tips:

01 -
  • The contrast between salty crisp matzo and smooth chocolate is absolutely addictive
  • It comes together in under 30 minutes but looks like you spent hours on it
  • Everyone assumes it is complicated but the secret is how ridiculously simple it actually is
02 -
  • Working quickly once the chocolate is melted is crucial because it starts setting up fast and you want your toppings to adhere properly
  • The double boiler method prevents seizing but if you do notice your chocolate looking grainy, add a teaspoon of coconut oil to smooth it out
03 -
  • Room temperature chocolate melts more evenly than cold chocolate straight from the fridge
  • If you are doubling the recipe, work in batches rather than trying to melt all the chocolate at once

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