Matzo Bark

This matzo bark recipe is versatile and ideal for any holiday party, celebration or event. This dessert even makes the perfect quick-to-prepare party favor. It’s crave-worthy, simple and could be personalized to your own dessert palate. The mixture of sweet chocolate and fruit paired with the crunchy, wafer-like texture serves any craving. 

Why Do We Eat Matzo on Passover?

Matzo often elicits mixed reactions. It’s bland, but symbolic. It’s also a great vehicle for chocolate. Unfortunately for the ancient Israelites in the Passover story, they did not have the ability to let their bread dough rise as they were fleeing Egypt. Traditionally, leavened bread is not served during Passover. Matzo reminds us of that urgency and the hardship they faced. Eating it today helps us imagine what it’s like to have limited food and leave home under pressure.

Matzo bark became a sweet staple in cookbook author and food writer Marcy Goldman’s kitchen in 1985 during the celebration of Passover. She intended to satisfy a sweet-tooth while following the holiday’s dietary limitations, hence the recipe’s unique and rich appeal. Goldman created the delicious blend of matzo flatbread, chocolate, caramel and fruit inspired by a traditional toffee recipe, and of course, Jewish cuisine!

Simple Layers, Big Flavor

The simplicity of this dessert allows for creative ways to incorporate it into your next bunch of holiday gifts, dinner party or even as a beautifully arranged charcuterie board. Matzo bark is a tasty and homemade alternative to store-bought candy bars. The dessert is made up of distinct layers of scrumptious ingredients, including a matzo cracker base, toffee layer and rich chocolate covering. Top it off with something fruity and flaky! In any way you choose to serve yours, this matzo bark recipe is surely an adaptable and delightful piece to share.

Matzo Bark

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• Author: Veda Sankaran

Print Recipe

Ingredients

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

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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

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