Chocolate Matzo Bark
Tips: Bob from Bob’s Brownstone Brownies (see this
month’s Chocolate Recommendation) was telling me about chocolate-covered
matzos, something I’d never seen before. I was going to try
making those, but working with whole matzos isn’t easy, and
they don’t break or cut neatly. I did find matzo crackers,
but they weren’t in chocolate-compatible flavors. So I came
up with this instead. It’s easy to make and will keep in the
fridge (stored airtight) for at least 10 days (be sure to bring
it to room temperature before serving). I don’t know if it
freezes because I never have any left to freeze.
I’m sure you could make this with unsalted matzo, but I tried
it with egg matzo and really missed the salt. You can use other
dried fruit if you prefer (try dried apricots); the easiest way
to cut dried peaches or apricots is to snip them into small pieces
with a good pair of kitchen shears. The matzo sheets don’t
break evenly, which is fine, but try not to get too many pieces
that are really tiny. You don’t want to lose all of the matzo
crunch when you mix it with the chocolate and dried fruit.
Yield: About 1-1/2 pounds
- 1 pound good-quality semisweet chocolate, finely chopped or
- 1 cup snipped dried peaches (about 5 to 6 large halves)
- 2 ounces (about 2 whole sheets) salted matzos, broken into
Line a 15 by 10 inch baking sheet with aluminum foil, shiny side
up. Set aside briefly.
Place chocolate in large microwaveable bowl. Microwave for 1 minute
at 50% (medium) power. Stir well for about 1 minute. Microwave at
further shorter intervals at 50% (medium) power until almost melted,
then stir until completely melted and smooth. Add snipped dried
peaches and matzo pieces. Stir well until everything is evenly distributed
and covered with chocolate.
Turn mixture onto foil-lined baking sheet. With back of large spoon,
spread into a thin, even layer (this layer will take up most of
the baking sheet). Chill the bark for 20 to 30 minutes, until it
has lost it’s shine and can be broken easily.
Working quickly, break the chilled bark into small pieces (I protect
the bark from the warmth of my hands with a folded piece of paper
towel). Store airtight in the refrigerator for up to 10 days. To
serve, remove as much as you’ll need from container and allow
it to stand at room temperature until the chill is off.
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