This Friday, April 3, marks the beginning of Passover, the eight-day Jewish holiday commemorating freedom from slavery in Egypt. Grain-based products, including beer, are generally not considered kosher (tear), but matzo—that delicious, cracker-like, unleavened bread—is used as a kosher substitute.
We couldn’t be happier about giving up non-kosher carbs, because it birthed the best Passover treat of them all: chocolate-covered matzo.
Check out the Food52 recipe below to keep kosher and simultaneously treat yo’self.
Serves 10 to 12
- 6 to 8 sheets of matzo (depending on how thick you want the chocolate layer)
- 1½ sticks butter
- ¾ cup sugar
- 14 ounces kosher for Passover semi-sweet chocolate
- 14 ounces kosher for Passover milk chocolate
Preheat the oven to 400° F and cover a large baking sheet with aluminum foil.
Layer the baking sheet with matzo. Put on as many whole matzo sheets as will fit, then fill in the gaps with smaller pieces. Melt the butter and the sugar together in a small saucepan on the stovetop and bring the mixture to a boil. Pour the butter mixture evenly over the matzo, then put the baking sheet in the oven for three minutes so that the butter gets nice and hot.
Evenly distribute the chocolate pieces over the matzo pieces and smooth it down with a wooden spoon.
Freeze the matzo overnight, or until the chocolate is smooth and set, and then break it into pieces. Try not to eat it all at once or you might be in for a long eight days.