Chocolate Matzo Crackers Treat

The smell of melting chocolate always pulls me into the kitchen, no matter what I was supposed to be doing. I first made these matzo crackers during Passover when I needed something sweet that didn't feel like deprivation. My roommate wandered in midway through and started eating them straight off the parchment paper before they'd even set. Now they're my go-to when I want something that feels indulgent but comes together in minutes.

Last year I brought a batch to a friend's house and her kids kept sneaking them from the counter every time we turned around. There's something satisfying about taking such humble ingredients and turning them into something that disappears so quickly.

Ingredients

• 4 sheets unsalted matzo: The foundation that provides perfect crunch and holds up beautifully under the chocolate coating
• 200 g (7 oz) semisweet or dark chocolate, chopped: Chopping beforehand ensures even melting and saves you from stubborn chunks
• 2 tbsp unsalted butter or margarine: This little addition makes the chocolate more spreadable and gives it a gorgeous glossy finish
• 50 g (1/3 cup) chopped toasted nuts: Toasting them first intensifies their flavor and adds another layer of texture
• 2 tbsp dried cranberries or raisins, chopped: These little jewels provide tart bursts that cut through all that rich chocolate
• Flaky sea salt, to taste: Don't skip this, it's what makes each bite absolutely irresistible

Instructions

Prep your canvas:

Line a baking sheet with parchment paper and break the matzo sheets into large pieces, arranging them in a snug single layer like a puzzle.

Melt everything together:

Gently melt the chocolate and butter in a heatproof bowl over simmering water, stirring until it turns into a silky pool, or use the microwave in 20-second bursts.

Coat generously:

Pour that gorgeous melted chocolate over the matzo, spreading it evenly with a spatula so every piece gets completely covered.

Add the finishing touches:

Immediately scatter your chopped nuts, dried fruit, and sea salt over the chocolate while it's still wet so everything sticks.

Let them set:

Pop the tray in the refrigerator for at least 30 minutes until the chocolate is completely firm.

Break and serve:

Use your hands to break the matzo into smaller pieces and serve immediately or store for later.

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My grandmother always said the best desserts are the ones you can make without thinking too hard, and she would've loved how these come together. I've started making them year-round, not just during Passover, because they're that perfect combination of simple and special.

Getting The Chocolate Right

I've learned that the double boiler method gives you more control than the microwave, especially if you're new to working with melted chocolate. The key is removing it from the heat just before it looks completely melted, then stirring to finish the job. This prevents seizing and keeps the texture smooth.

Topping Ideas Beyond The Basics

Sometimes I'll drizzle caramel over the chocolate before adding toppings, or swap in white chocolate for a completely different vibe. Crushed pretzels add even more salty crunch, and a sprinkle of cinnamon sugar transforms it into something entirely new.

Storage And Make Ahead Tips

These crackers keep beautifully in the refrigerator for up to a week, though they rarely last that long in my house. Layer them between parchment paper in an airtight container to prevent sticking.

• Make them the day before you need them for easy entertaining
• Freeze them for longer storage, just thaw in the fridge
• Package them in cute boxes for homemade gifts that people actually want

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There's something deeply satisfying about turning simple matzo into something so crave-worthy. Hope these become your new favorite sweet indulgent too.

Recipe FAQs

→ Can I use milk or white chocolate instead?

Yes, milk or white chocolate can replace semisweet for a sweeter, creamier coating.

→ How do I store leftover pieces?

Store in an airtight container in the refrigerator for up to one week to maintain freshness and texture.

→ Are there nut-free topping options?

Substitute nuts with pumpkin or sunflower seeds to keep the crunch without allergens.

→ What is the best method to melt the chocolate?

Melt chocolate and butter gently over simmering water or in short microwave bursts, stirring frequently to avoid burning.

→ Can I add extra flavors to the coating?

A drizzle of caramel or a pinch of sea salt enhances the flavor profile by adding a rich, sweet, or savory note.