An excellent, year-round treat that is particularly beloved (by me) around Passover. Get the best-quality matzo and chocolate you can get to really make this special.

For best results, make sure you have room in the fridge to store and cool the final product. It works best if you can get the chocolate to solidify.

Print Recipe

Chocolate & Caramel Matzo Bark

Prep Time15

Cook Time15

Cooling Time30

Total Time1

Course: Dessert

Cuisine: Jewish

Keyword: Passover

Servings: servings

Calories: 401kcal

Ingredients

4 pieces matzo
160 g butter
180 g brown sugar
250 g semisweet chocolate chips
110 g walnuts
2 tsp kosher or flake salt

Instructions

Preheat oven to 350ºF. Line a baking sheet with foil and oil very lightly. Spread the matzos in the pan in a single layer, breaking them to fit, so it fills the pan.
Heat the butter and brown sugar in a medium saucepan to a boil until it begins to carmelize and is a rich, light-brown color. Pour evenly over matzo, spreading with a spatula to make sure the matzo is well covered. Bake 10 to 15 minutes until the caramel is a golden brown.
Meanwhile, finely chop the walnuts. You want to chop until you have a mix of small pieces and a finer dust-like leftover.
When the caramel is golden brown, remove the matzo and turn off the oven. Sprinkle the chocolate chips evenly over the matzo.
Return the matzo to the oven. Let it sit in the warm oven for 5 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
Top with nuts, if using. Sprinkle with the salt. Allow to cool for 30 minutes.

Nutrition