Passover: Chocolate Covered Matzoh

chocolate covered matzoh

Chocolate Covered Matzoh is a family favorite. My kids truly enjoy helping make this sweet treat that lasts well past the 8 days of Passover.

We tend to call this recipe Matzoh Crack because, if you’re not careful, you will get addicted.

The recipe is basic and only requires a the few ingredients which you should have in your well-stocked pantry.  For the base, we use salted thin matzoh, not egg matzoh as we like the extra crunch plus the salt combined with the chocolate layer.

For the chocolate applique we like to use mini chips because they melt quickly.

After your Chocolate Covered Matzoh is finished baking, let it cool before you break it apart into little pieces.

We then place the finished pieces in an airtight container and refrigerate until serving.

This recipe will last up to a week if refrigerated properly.



Passover: Chocolate Covered Matzoh
Recipe type: snack
Cuisine: Jewish
Prep time: 
Cook time: 
Total time: 
Terrific sweet snack to enjoy throughout Passover.
  • 4 to 6 sheets salted matzohs
  • 2 sticks unsalted butter
  • 1 cup firmly-packed light brown sugar
  • ½ teaspoon vanilla extract
  • 1 cup semisweet mini chocolate chips
  • sea salt, to taste
  1. Preheat oven to 375 degrees.
  2. Line an edged baking sheet with foil or parchment paper.
  3. Cover the bottom of the sheet with matzoh, making extra pieces as necessary to fill in any spaces.
  4. In a 4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, until the mixture begins to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour over matzoh, spreading with spatula.
  5. Put the pan in the oven and reduce the heat to 350 degrees. Bake for 15 minutes.
  6. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with spatula.
  7. Sprinkle sea salt on top (cayenne of chili pepper too if you want a little kick).
When baking the matzoh in the oven with the butter and brown sugar sauce, make sure to keep checking on it to make sure the matzoh doesn’t burn. My first batch burned a bit. The sauce will start to bubble very quickly which is totally fine. If the matzoh starts burning, simply lower the oven temperature.

After adding the chocolate chips, make sure to let them sit on top matzoh for at least 5 minutes while it cools before spreading it over top the butter mixture.

Store immediately in an air tight container.

Let cool completely. Then, break the matzoh into many pieces and store pieces in an airtight container.

Chocolate -covered matzoh should keep (refrigerated) for about one week.


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