Chocolate Dipped Matzos For Passover Recipes

AMAZING PASSOVER CHOCOLATE TOFFEE MATZO

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
• Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
• Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
• Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

CHOCOLATE COVERED MATZO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Line a baking sheet with aluminum foil; spray with cooking spray.
• Arrange matzo to fit into pan; break boards if necessary.
• Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes.
• Pour butter mixture evenly over matzo.
• Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C).
• Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
• Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
• Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.

CHOCOLATE COVERED MATZO

Steps:

• Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

CHOCOLATE-DIPPED MATZOS FOR PASSOVER

Steps:

• Melt chocolate in small saucepan on very low heat, stirring constantly.
• Dip each matzo piece partially into chocolate; sprinkle with coconut.
• Place on wax paper-covered tray. Let stand until chocolate is firm.

PASSOVER CHOCOLATE MATZAH CANDY

Steps:

• Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
• Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
• Melt the butter and add the sugar and cook for 3 minutes.
• Pour mixture over the matzah and spread evenly to cover them all.
• Put into a 350 degree oven for 5 minutes.
• Remove from oven and sprinkle the chocolate chips over the top.
• It will take approximately 3-5 minutes for the chocolate to melt.
• When melted spread over the top of the matzah.
• If desired, sprinkle with chopped nuts.
• Refrigerate till firm.
• Break into pieces.

PASSOVER CHOCOLATE TOFFEE MATZO

Steps:

• Preheat oven to 450 degrees.
• Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).
• Melt butter and brown sugar on stove.
• Boil until mixture coats a spoon, about 3-5 minutes.
• Pour mixture over matzo and spread evenly with a knife.
• One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).
• As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.
• Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
• Sprinkle with 1/2 of the chopped pecans.
• Repeat with second pan.
• Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
• Store in a tin or plastic bag in the refrigerator.

HOMEMADE TOFFEE-CHOCOLATE MATZAH

Steps:

• Preheat oven to 250 degrees.
• Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
• Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
• Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
• Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
• Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.