Matzo Bark
Prep this sweet & crunchy matzo bark ahead of Passover and you'll be thankful you did! The secret to keeping Passover snacks low-stress is to prep ahead of time, so when you feel that sweet craving, you have the perfect option.
Servings: 16
Calories: 195kcal
Ingredients
- 4 matzo
- 12 oz. chocolate chips
- 1 tbsp coconut oil
- 1 cup nuts roased pistachio halves or chopped almonds, optional
Instructions
- Add the matzo to a silicone baking mat or parchment paper on a baking sheet or cutting board. Place them as close to each other as possible so the chocolate isn't wasted in between the matzo.
- Melt the chocolate and oil over a bain-marie, or 30 seconds at a time in a microwave. Pour the chocolate over the matzo and spread it as evenly as possible. Use the back of a spoon, knife, or offset spatula to spread it out to the edges the best that you can.If using nuts, sprinkle them on top of the chocolate. Gently press them into the chocolate so they set.
- Freeze for 20 minutes. Then peel it off the parchment paper and break into approximately 16 pieces.
Notes
Not all matzah is kosher for Passover. Please check for the certification.
You can use dark or milk chocolate in this recipe, but my preference is dark chocolate. Please check for the kosher for Passover certification.
Virgin coconut oil is kosher for Passover and does not require a special certification. You can substitute it with olive oil, but it does add a slight taste.
It keeps in the refrigerator for up to 10 days. Store in a sealed container.
Nutrition
Calories: 195kcal | Carbohydrates: 22g | Protein: 2g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 1mg | Potassium: 122mg | Fiber: 1g | Sugar: 12g | Vitamin A: 1IU | Vitamin C: 0.04mg | Calcium: 22mg | Iron: 1mg
