Chocolate Covered Matzo Crackers

My kitchen counter was covered in chocolate fingerprints, and I could not stop eating the samples.

I first made these for a Passover gathering when someone mentioned they missed bark during the holiday.

Ingredients

• Unsalted matzo sheets: The foundation of this recipe, providing that essential crisp base that holds up beautifully under melted chocolate
• Semisweet or dark chocolate: Chopped into even pieces helps it melt more evenly, creating that smooth glossy coating
• Unsalted butter or margarine: This small amount makes the chocolate more workable and adds a lovely sheen
• Chopped toasted nuts: Almonds, pecans, or pistachios add crunch and toast them first for deeper flavor
• Dried cranberries or raisins: These little pockets of tartness cut through all that rich chocolate perfectly
• Flaky sea salt: The finishing touch that makes every bite sing with that salty sweet contrast

Instructions

Prep your station:

Line a baking sheet with parchment paper before you start melting anything, then break the matzo sheets into generous pieces and spread them out in one layer.

Melt the chocolate:

Set up a heatproof bowl over simmering water and stir the chocolate and butter together until smooth, or use the microwave in twenty second bursts, stirring well between each.

Coat the matzo:

Pour that gorgeous melted chocolate over the matzo pieces and use a spatula to spread it evenly, making sure every shard gets covered.

Add your toppings:

Scatter the nuts, dried fruit, and sea salt over the chocolate right away while it is still wet so everything sticks.

Set the crackle:

Pop the tray in the refrigerator for at least thirty minutes until the chocolate is completely firm.

Break and serve:

Use your hands to snap the chocolate covered matzo into smaller pieces and arrange them on a serving plate.

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My friend grabbed three pieces before I could even get them onto the serving platter and declared this her new favorite holiday tradition.

Getting Creative with Toppings

I have tried everything from crushed pretzels to shredded coconut, and honestly almost everything works.

Making It Dairy Free

Use high quality dairy free chocolate and swap the butter for coconut oil or vegan margarine with great results.

Storage and Make Ahead Tips

These keep beautifully in the fridge for up to a week, though they rarely last that long in my house.

• Layer them between parchment paper in an airtight container
• Let them sit at room temperature for five minutes before serving
• Double the recipe because they disappear faster than you expect

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Hope your kitchen ends up as delightfully messy as mine always does.

Recipe FAQs

→ What type of chocolate works best?

Semisweet or dark chocolate creates a rich coating that pairs well with the crunchy matzo. White or milk chocolate can be used for milder sweetness.

→ Can I substitute nuts for other toppings?

Yes, seeds like pumpkin or sunflower offer a nut-free alternative, and dried fruit like cranberries adds natural sweetness and texture.

→ How should I melt the chocolate coating?

Gently melt chocolate and butter over simmering water or in short microwave bursts, stirring frequently to ensure smoothness.

→ How long should the coated matzo chill?

Chill in the refrigerator for at least 30 minutes until the chocolate is completely set and firm.

→ What is the best way to store the finished product?

Keep pieces in an airtight container in the refrigerator to maintain crunchiness and freshness for up to one week.