Chocolate Covered Matzo Crackers (Print Version)

Crisp matzo pieces coated in smooth chocolate topped with nuts or dried fruit for a flavorful treat.

# What You'll Need:

→ Crackers

01 - 4 sheets unsalted matzo

→ Chocolate Coating

02 - 7 oz semisweet or dark chocolate, chopped
03 - 2 tbsp unsalted butter or margarine

→ Toppings (optional)

04 - 1/3 cup chopped toasted nuts (almonds, pecans, or pistachios)
05 - 2 tbsp dried cranberries or raisins, chopped
06 - Flaky sea salt, to taste

# How-To Steps:

01 - Line a baking sheet with parchment paper. Break matzo sheets into large pieces and arrange in a single layer on the sheet.
02 - Melt the chocolate and butter together in a heatproof bowl over a saucepan of simmering water, stirring until smooth. Alternatively, microwave in 20-second bursts, stirring between each, until fully melted.
03 - Pour the melted chocolate over the matzo pieces, spreading evenly with a spatula to cover each piece completely.
04 - Immediately sprinkle with chopped nuts, dried fruit, and a pinch of flaky sea salt if desired, while chocolate is still melted.
05 - Refrigerate for at least 30 minutes, or until the chocolate is fully set and firm to the touch.
06 - Break into smaller pieces and serve immediately or store in an airtight container.

# Expert Tips:

01 -
  • The salty crunch of matzo meets rich chocolate in a way that feels sophisticated yet incredibly simple to make
  • It comes together in under thirty minutes but tastes like something from a fancy chocolate shop
  • You can customize the toppings to match whatever you have in your pantry or whatever mood you are in
02 -
  • Even a tiny drop of water will cause your chocolate to seize and become grainy and unusable, so make sure all your equipment is completely dry
  • If the chocolate does seize, you can sometimes rescue it by whisking in a teaspoon of oil, though the texture will be slightly different
03 -
  • Use an offset spatula instead of a regular knife for spreading the chocolate evenly and smoothly
  • A little pinch of flaky salt goes a long way, so start with less than you think you need and taste as you go

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