My dad’s side of the family is Jewish, so I grew up with matzo crackers in the house! I love to incorporate Jewish recipes this time of year, so Matzo Bark it is! This recipe is another 3-ingredient wonder, with sea salt being an optional topping. This bark is crunchy, rich, sweet and addicting. The matzo is the base of the bark, topped with a layer of toffee and a layer of chocolate. It’s a great recipe to whip up for loved ones, or to put out for the family to munch on. This is a fun recipe to make with the kids, because you can make it your own by customizing the toppings! It’s also so satisfying to break apart. I hope your family loves this bark as much as my family does!
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Ingredients
You will need Matzo Sheets, I use this brand Matzah Sheets! You will need butter, brown sugar and chocolate chips. This is optional, but I think the Sea Salt adds the best touch! I use this brand Maldon Sea Salt.
For Littles
My 19-month-old is still a little young to actually help make the bark, but she did enjoy eating a piece or two! This treat contains sugar, and the toffee can be hard on teeth, so keep this in mind when serving this to your little one. You can serve this to your little 18 months + if you choose!
This is Willow enjoying a little piece!
How To
Line a baking sheet with parchment and the matzo crackers and set aside. Melt the butter and brown sugar.
Once the butter brown sugar has started to bubble, pour over the matzo.
Working quickly, pour over the chocolate chips and let sit for a minute to melt. Then spread over the toffee matzah.
Top with sea salt and chill in the fridge for 2-3 hours. Break apart and enjoy!
Matzo Bark
Course: Christmas, Holiday, Recipes, Sweets, Winter12
servings10
minutes2
hoursIngredients
6 sheets of matzo crackers
1 cup unsalted butter (2 sticks)
1 cup
brown sugar24 oz chocolate chips of your choice (2 bags)
2-3 teaspoons flaky sea salt (optional)
Directions
- In a saucepan over medium/high heat, melt the butter and brown sugar.
- While that’s melting, line a 17 inch by 12 inch baking sheet with parchment. On top of the parchment, line the matzo cracker sheets to cover the baking sheet. It’s okay if they overlap a little bit. Set aside.
- Once the butter and brown sugar mixture has melted, continue stirring until the mixture starts to bubble up (picture above), and then take off the heat immediately.
- Pour over the matzo crackers and spread with a rubber spatula until all the sheets are coated.
- Sprinkle over the chocolate chips and let sit for 1 minute to let melt. Then using a rubber spatula, start spreading the chocolate until it has completely melted and has covered the matzo completely.
- Working quickly, you can distribute your toppings. I am simple and love to top with sea salt, but you can top with nuts, sprinkles or candy like m&ms!
- Let the bark chill in the fridge for 2-3 hours, until firm. Break apart with your hands into bite sized pieces. You can store in an airtight container for up to 3 days. Enjoy!:)
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