Matzo Bark

We definitely enjoy pairing our matzo with savory flavors. But this year we’re jumping straight to dessert and using matzo as the base for this addicting Matzo Bark recipe.

Why Do We Eat Matzo on Passover?

Matzo often elicits an eye-roll or a sigh from Jews and non-Jews alike. It’s dry. It’s tasteless. But it’s also a great vehicle for chocolate. Unfortunately for the ancient Israelites in the Passover story, they did not have the ability to make a delicious Matzo Bark out of their “bread of affliction.” Matzo represents the fact that the Israelites didn’t have time to let their bread dough rise as they were fleeing Egypt, hence the fact that we don’t eat leavened bread on Passover. It’s supposed to put you in the mindset of understanding what it’s like to have less food available and have to leave home quickly. That does not often lead to delicious meals, but this Matzo Bark recipe is a way to get picky eaters, both kids and adults, to enjoy matzo.

Matzo Bark

---

• Author: Veda Sankaran

Print Recipe

Ingredients

Scale 1x2x3x

• Enough matzo to cover a baking sheet without any overlapping
• 11 oz Kosher caramels
• 1 tsp half and half or heavy cream
• Passover certified sweetened coconut flakes or unsweetened coconut flakes
• Kosher freeze dried strawberries
• 1 cup dark chocolate chips
• 1 cup white chocolate chips

Cook Mode Prevent your screen from going dark

---

Instructions

1. Line a baking sheet with foil, wrapping it around the edges. Top this with a sheet of parchment paper.
2. Next place the matzo in a single layer, breaking it to fit the baking sheet.
3. In a small microwave safe bowl, add the caramel with the half and half or cream and heat in short 30 second bursts, stirring in between, until it is melted and spreadable.
4. Spread the caramel carefully and evenly over the matzo. Place in the fridge or freezer for a few minutes to set the caramel.
5. Gently heat the dark chocolate chips in short 30 second intervals in the microwave, stirring in between, until it becomes a spreadable consistency.
6. Remove the chilled matzo and spread the chocolate on top.
7. Before the chocolate sets, gently press on the freeze dried strawberries and shredded coconut. Crush some of the freeze dried strawberries and sprinkle that also over the chocolate.
8. Gently heat the white chocolate chips in the same way you did the dark chocolate chips. Then use a piping bag to decorate the matzo bark.
9. Let all the ingredients set before breaking into pieces and serving.

Recipe by Veda Sankaran
Styling by Veda Sankaran and Anna Franklin
Photography by Dave Bryce

Subscribe to TABLE Magazine’s print edition.