Crunchy Chocolate Matzo Bark
- Level: Easy
- Yield: 4 to 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 894
- Total Fat
- 47
- Saturated Fat
- 26
- Carbohydrates
- 122
- Dietary Fiber
- 5
- Sugar
- 99
- Protein
- 8
- Cholesterol
- 61
- Sodium
- 440
- Total: 1 hr 10 min (includes cooling time)
- Active: 30 min
Ingredients
Nonstick cooking spray, for the pan
4 full squares unsalted matzo
1 1/2 sticks unsalted butter, diced
2 cups dark brown sugar
One 12-ounce bag semisweet chocolate chips
1/2 cup pumpkin seeds, toasted
1/3 cup dried apricots, finely chopped
1/2 cup rainbow sprinkles
Flaky salt, optional
Directions
- Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
- Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
- In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
- Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
- In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
- While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
- Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.