Is it just me or does it seem like the flourless chocolate cake has taken over the Passover dessert table — and what kid (or grown up, actually?) is going to get excited about that? That’s why I was so delighted when my eight-year-old niece gave me this recipe that was sent home from Hebrew School in her backpack. Everybody in the community was abuzz over it — especially my niece and her mom (my sister) who said she made it on a Tuesday and it was gone by Wednesday.
Chocolate Caramel Matzoh
3-4 boards matzohs
3/4 cup butter
1/2 cup brown sugar
1 1/2 cups semisweet or dark chocolate chips
1 cup chopped walnuts, hazelnuts or pecans (optional)
1/4 tsp kosher salt or sea salt
preheat oven to 350°F
Line a baking sheet with foil or parchment paper. Spray with cooking spray.
Spread the matzohs in the pan in a single layer, breaking them to fit if necessary
Heat the butter and brown sugar in a medium saucepan to a oil. pour evenly over matzos, spreading with a knife to make sure matzohs are well covered.
Bake 10-12 minutes. Turn off oven, remove matzos.
Sprinkle chocolate chips evenly over matzoh. Return matzohs to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with a knife.
Top with nuts, if using, sprinkle with kosher salt, and sprinkles if desired.