Chocolate Covered Matzo Crackers

The kitchen was quiet except for the gentle sound of chocolate melting, my apartment filled with that unmistakable cocoa aroma that somehow makes everything feel better. I'd never understood why people went crazy for matzo crack until my neighbor Sarah brought over a batch during Passover years ago, and I found myself standing at her counter eating three pieces before we even said hello properly. Something about the crisp, slightly salty matzo beneath silky chocolate creates this perfect addictive crunch that you cannot stop eating.

Last year I made a triple batch for my book club and watched four grown women hover around the platter like it was the only food on earth. Someone actually asked if I'd accept payment for the recipe, which still makes me laugh because it's so incredibly simple. The best part is watching people try to guess the secret ingredient, their eyes going wide when they realize it's just matzo underneath all that chocolate goodness.

Ingredients

• Unsalted matzo sheets: The neutral, slightly brittle base that makes this whole thing work, don't use salted or it throws off the perfect balance
• Semisweet or dark chocolate: Quality matters here since it's the star, chopped into even pieces helps it melt smoothly without burning
• Unsalted butter: Just enough to make the coating glossy and spreadable, margarine works perfectly for keeping it dairy free
• Chopped toasted nuts: Almonds, pecans, or pistachios add crunch and warmth, toasting them first brings out their natural oils
• Dried cranberries or raisins: Little pockets of tart sweetness that cut through all the rich chocolate
• Flaky sea salt: The finishing touch that makes every bite pop, use more than you think you need

Instructions

Prep your canvas:

Line a baking sheet with parchment paper and break the matzo sheets into large pieces, arranging them in a single layer like a puzzle

Melt together:

Set a heatproof bowl over simmering water, adding chocolate and butter, stirring until you have something glossy and smooth

Coat generously:

Pour that beautiful melted chocolate over the matzo pieces, spreading with a spatula until every corner is covered

Add the magic:

Immediately scatter nuts, dried fruit, and salt over the wet chocolate, pressing gently so everything sticks

Set and serve:

Refrigerate for at least thirty minutes until completely firm, then break into pieces and try not to eat it all yourself

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My daughter now requests this for every single holiday, birthday, and random Tuesday, claiming it's the only dessert that matters. I've started keeping extra matzo in the pantry year round just in case of chocolate emergencies, which happen more often than I'd like to admit.

Making It Your Own

White chocolate creates this beautiful marbled look when drizzled over dark chocolate, and milk chocolate makes it taste like an elevated candy bar. Sometimes I skip the fruit and go heavy on the salt and nuts, especially when I'm craving something more savory than sweet.

Storage And Sharing

This keeps beautifully in the fridge for a week, though in my house it rarely survives day two. I've started packaging pieces in small cellophane bags tied with twine for gifts, and people act like I've handed them gold bars.

Common Mistakes To Avoid

Overheating the chocolate makes it grainy and sad, so low and slow is the way to go. Also, don't skip the parchment paper unless you enjoy chipping chocolate off your baking sheet forever. And please, for the love of everything, let it set completely before trying to move it around.

• Chop your chocolate into uniform pieces for even melting
• Room temperature ingredients blend more smoothly than cold ones
• Press toppings gently so they actually stay put

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Simple, addictive, and somehow impressive enough for any occasion. That is the magic of really good ingredients doing what they do best.

Recipe FAQs

→ Can I use different types of chocolate?

Yes, semisweet, dark, milk, or white chocolate can be used to vary the flavor.

→ How should I store the finished product?

Store in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

→ Are there nut-free topping options?

Yes, you can substitute chopped nuts with seeds such as pumpkin or sunflower seeds.

→ What is the best method to melt the chocolate?

Use a heatproof bowl over simmering water or microwave in short bursts, stirring frequently to prevent burning.

→ Can I add extra flavor elements?

A drizzle of caramel before adding toppings enhances crunch and adds a complementary sweetness.