Passover is a time of celebration for the Jewish community. It’s a time for families to gather (bicker) around the table, drink four glasses of Manischewitz in one sitting, and feel whole with a bowl of homemade matzo ball soup. However, keeping kosher throughout the duration of the holiday can be boring and lonesome without many of your go-to foods (we’re lookin’ at you, bread).
Matzo might be unleavened, but with a few ingredients we can give it some “chutzpah” during this Peasch.
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Matzo Toffee
Ingredients
Instructions
Preheat oven to 350°F. Line a baking sheet with aluminum foil and parchment paper. Place matzo on pan.
Combine butter and brown sugar in a medium sauce pan. Cook over medium heat, whisking constantly until mixture comes to a boil. Continue whisking until foamy and thickened.
Pour toffee over matzo. Place pan in oven for 10 minutes, or until toffee is crackling and #bubbeling.
Remove from oven, and scatter chocolate chips on matzo. Wait 3-5 minutes for chocolate chips to soften, then spread the magic.
Sprinkle pecans and kosher sea salt. Refrigerate for 45 minutes or until chocolate is firm.
Cut into 2-inch squares. Store these bad boys in an airtight container in the fridge and serve cold.
#SpoonTip: make sure you hide them in the back of the fridge because this sh*t is addictive.
Matzo Puppy Chow
Ingredients
Instructions
Mix chocolate chips, peanut butter and butter in saucepan on low to medium heat until all is melted and no lumps remain. Then add vanilla.
#SpoonTip: feel free to use almond or cashew butter as a substitute.
Add broken up matzo and coat completely.
Put in a separate bowl, and mix in confectioner’s sugar.
Let it take a chill pill, and put it in the fridge for maximum cool down.
Dark Chocolate Matzo Truffles
Ingredients
Instructions
Pour whipping cream into a small saucepan over low heat.
Once at a simmer, add chocolate.
Whisk in butter and chocolate until melted.
Mix in matzo, and chill for one hour in a separate bowl.
Using a tablespoon or melon-baller, create round truffles. Refrigerate overnight.
Pistachio Dark Chocolate Matzo Bark
Ingredients
Instructions
Preheat oven to 350°F. Line baking sheet with foil, then parchment paper. Place matzo on parchment paper and bake for 10 minutes or until golden.
Sprinkle on chocolate chips. Let it sit for 3-5 minutes, spread the ooey-gooey goodness with spatula.
Top with pistachios.
Place in refrigerator for 15 minutes. Take it out and break it up into pieces. Store in refrigerator.
Chocolate Almond Sea Salt Matzo Bark
Ingredients
Instructions
Preheat oven to 350°F. Line baking sheet with foil, then parchment paper. Place matzo on parchment paper and bake for 10 minutes or until golden.
Sprinkle on chocolate chips. Let it sit for 3-5 minutes, spread the gooey-ooey goodness with spatula.
Sprinkle almonds and sea salt.
Place in refrigerator for 15 minutes. Take it out and break it up into pieces. Store in refrigerator.