1 cup pecans or almonds
12-ounces bittersweet chocolate (or 2 cups chocolate chips)
1 cup unsalted butter or margarine
1 1/4 cups brown sugar, firmly packed
Chocolate Matzah Bark is absolutely addictive and definitely not for those following a low-carb or low-fat diet! The year-round recipe calls for either graham wafers or soda crackers. I know you will love this Passover version–matzah never tasted so good!
- Preheat oven to 350°. Line a 12 x 18-inch jellyroll pan with aluminum foil. Spray foil well with nonstick spray. Arrange matzot in a single layer, breaking pieces to fit. Insert steel blade in food processor bowl and process nuts with several quick on/off pulses, until coarsely chopped. Remove from bowl and set aside. If using bittersweet chocolate, chop with quick on/off pulses, then let processor run until chopped, 25 to 30 seconds. (Omit this step if using chocolate chips.)
- Melt butter or margarine in a 2-quart saucepan. Stir in brown sugar and bring to a boil. Reduce heat to medium and boil 2 to 3 minutes, stirring constantly. Carefully pour mixture over matzot.
- Bake for 10 minutes. Remove from oven and sprinkle evenly with chocolate. Return pan to oven for 3 to 4 minutes to melt chocolate. Remove from oven and spread chocolate evenly over matzot with a spatula. Sprinkle with nuts.
- When cool, place in freezer or refrigerator until chocolate has set. Cut or break into pieces. Store in airtight container in refrigerator.
Notes: Freezes well (if you are fast enough).
If you have family members with nut allergies, substitute Passover Cheerios-style cereal for the pecans or almonds.