Over the years (Almost 25 of them. Oh. God), I have learned that the best thing to do when you have a long list of tasks you *should* be doing, is to cover things in chocolate. Well, make a list, cover things in chocolate, and then return a short time later nicely hyped on sugar, and tell that list who’s boss. This trick is particularly wonderful when said chocolate-covering involves pecans and toffee and takes a total of ten minutes, tops.
This is a pretty neat-o recipe because it’s perfect for your Passover sedar (and represents the sweetness of freedom!), but also for using up your extra matzoh after all of your Passover festivities are over! I definitely see myself buying out the clearanced matzoh at the end of Passover so that I can do this often.
I discovered gluten-free matzoh at my local Met Market and couldn’t wait to try this recipe I spotted on Conscious Kitchen.
- 1 box of matzoh (about 12 pieces)
- 4 tablespoons of coconut oil or Earth Balance
- 1 cup of light brown sugar
- 1/8 teaspoon of sea salt
- About 1 1/2 cups of semi-sweet chocolate chips
- 1 cup chopped nuts (I used pecans)
- Preheat your oven to 450.
- Line two baking sheets with parchment paper, foil, or silicon mats, and place matzoh on sheets so that they are completely covered. You can break pieces so that they fit together nicely.
- In a all sauce pan, melt coconut oil/Earth Balance & sugar mixture until smooth – about 5 minutes. Watch closely so that it doesn’t burn.
- Brush the caramely mixture onto the matzoh pieces and place them in the pre-heated oven for 3-4 minutes.
- Remove the bubbling matzoh from the oven and quickly sprinkle chocolate chips and sea salt consistently over the surface, then return them to the oven for another minute.
- Remove the trays from the oven and use a knife or spatula to smooth the melted chocolate over the matzoh.
- Sprinkle with the nuts of your choice and place the trays in the refrigerator to cool completely.
- Once cooled, break or cut into pieces and serve. Happy Passover!