The Story

Matzah is a Passover classic. While some people think that it’s sub-par to a biscuit’s butter goodness and not as tasty as saltine’s saltiness, I think there’s something to be said about the simplicity and versatility of matzah. It really is a simple food.

And it’s perfect for snacking. I enjoy it as a makeshift peanut butter and jelly sandwich (a little bit of peanut butter on one piece, a little bit of jelly on the other), with some sardines on top (don’t hate it until you try it, especially if you like sardines), or toasted with a little bit of salted butter (stop what you are doing right now and go try it).

But as dessert?

Well that’s obvious. COVER. IT. IN. CHOCOLATE.

And then top it in whatever you want. The recipe below is simple to follow, and shows you countless ways to decorate and coat these puppies.

SHOUT OUT TO MY SISTER FOR COMING UP WITH ALMOST ALL OF THESE IDEAS.

Get the kids involved too. Because Passover is meant to be spent together.

chag kasher v’same’ach (חַג כָּשֵׁר וְשָׂמֵחַ)

Ingredients

Matzah (enough for eating)

Chocolate (enough for coating. 1 cup chocolate chips will get you 5-10 large pieces of matzah coated)

Vegetable Shortening (for thinning chocolate, if needed)

Toppings

The Detailed Guide

Coating

Melt chocolate in the microwave, using vegetable shortening to thin it, if necessary.

Using a spoon, coat one side of the matzah with your chocolate.

I found that a spoon was easier to coat with than any other utensil. I also found it easier to coat the chocolate rather than trying to dip an entire piece of matzah in chocolate. You’d risk breaking the matzah, and that would require too much chocolate in the bowl.

I also only coated one side of the matzah, rather than both. If we coated the bottom, chocolate would get all over people’s hands when they get to pick these up. Coating only one side keeps the mess to a minimal. Also it keeps drying time down.

Start with one large piece.

Break into piece. Large. Small. Wide. Square.

Coating it yourself, rather than dipping the whole piece in chocolate, is easiest. 

Topping

Think about your toppings beforehand.

If you’re topping with things like nuts or chocolate or anything that you want to stay on top of the matzah, coat while the chocolate is still wet.

If you’re topping with things like a peanut butter drizzle or white chocolate or jam, wait till the chocolate coating is dry before adding these.

Fresh chopped Pistachios. Mmmmmmmm!

M&Ms for the kids! (or the kid in you)

Don’t forget you can decorate as you like

Jam! Any flavor. I went with raspberry, but grape or strawberry sound divine. 

Peanut Butter drizzle anyone? Heat up in the microwave until drizzable.

Crushed Pecans and White Chocolate

Fresh Fruit. I went with Strawberries.

Nonpareils. Any color. 

Crushed Peppermint Candies

More Matzah and some Kosher Salt

Mini Marshmallows

Peeps? I had plenty leftover from Easter.

Jellybeans? Yes. Jellybeans.

And put them in a basket for baby and me!

Shut up and just GIVE ME THE RECIPE!!

Ingredients

Matzah (enough for eating)

Chocolate (enough for coating. 1 cup chocolate chips will get you 5-10 large pieces of matzah coated)

Vegetable Shortening (for thinning chocolate, if needed)

Toppings

Make it

Melt chocolate in the microwave, using vegetable shortening to thin it, if necessary.

Using a spoon, coat one side of the matzah with your chocolate.

Top with whatever you want. The possibilities are endless!