Best 2 Chocolate Matzo Bark Recipes
Indulge in a delightful symphony of flavors with our Chocolate Matzo Bark, a culinary masterpiece that harmonizes the crispiness of matzo with the richness of chocolate. This delectable treat is not only a sensory delight but also a versatile canvas for culinary creativity.
Dive into our collection of Chocolate Matzo Bark recipes, each offering a unique twist on this classic confection. From the simplicity of our Basic Chocolate Matzo Bark to the decadent indulgence of our Salted Caramel Chocolate Matzo Bark, there's a recipe to satisfy every palate.
For those seeking a touch of elegance, our Dark Chocolate Sea Salt Matzo Bark combines the bitterness of dark chocolate with the subtle crunch of sea salt, resulting in a sophisticated and refined treat. Experience the harmonious blend of sweet and savory in our White Chocolate Cranberry Matzo Bark, where tangy cranberries dance harmoniously with creamy white chocolate.
If you have a sweet tooth, our Peanut Butter Chocolate Matzo Bark is a match made in dessert heaven. The creamy richness of peanut butter pairs perfectly with the sweetness of chocolate, creating a flavor combination that will leave you craving more.
Get ready to embark on a culinary journey with our Chocolate Matzo Bark recipes. Whether you're a seasoned baker or a novice in the kitchen, these recipes are designed to guide you effortlessly towards creating a masterpiece that will impress your loved ones and satisfy your sweet cravings.
CRUNCHY CHOCOLATE MATZO BARK
I love matzo. It's got great crunch and, while it's pleasantly bland, it is like a canvas for other flavors to work their magic. I also love the slightly toasted taste it naturally has. This bark has matzo as its foundation; the salted caramel and chocolate layers are bolstered by dried fruit and toasted seeds. The rainbow sprinkles are vibrant and fun. I love their texture against the nutty pumpkin seeds and pleasantly chewy apricots. They make me feel like a kid again. Store these in an airtight container at room temperature or in the fridge and enjoy for a couple of days. They won't be around longer than that anyway.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- 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.
CHOCOLATE MATZO BARK
I make these around the holidays. Just made a batch for Easter. They are easy to make and too easy to eat! Nice enough to put in pretty little gift bags and give as holiday gifts.
Provided by Joanne Bellezza-Loughlin
Categories Crackers
Time 30m
Number Of Ingredients 6
Steps:
- 1. Heat oven to 350 degrees.
- 2. Lay matzo crackers - touching - on a jelly roll pan lined with aluminum foil or parchment paper.
- 3. Melt butter and sugar in a medium size saucepan. Bring to a boil, then lower and simmer for 10 minutes until lightly golden. Add the salt.
- 4. Pour mixture on matzo and quickly spread around as best you can with a metal spatula. Make sure you spread to the edges.
- 5. Bake for 10 minutes.
- 6. Remove the pan from the oven and sprinkle on the chocolate chips. They will melt on their own. After 4 minutes or so, carefully spread the melted chocolate with a metal spatula. (I sprinkled chopped almonds on half on mine after I spread the chocolate.)
- 7. Put in frig for about an hour. Break it apart and enjoy.
Tips:
- Use high-quality chocolate for the best flavor. A semisweet or bittersweet chocolate with a cocoa content of at least 60% is a good choice.
- If you don't have a candy thermometer, you can use the "spoon test" to check if the chocolate is tempered. Dip a spoon into the melted chocolate and then hold it over a bowl of ice water. If the chocolate hardens quickly and snaps when you bend it, it is tempered.
- If you are using a microwave to melt the chocolate, be careful not to overheat it. Overheated chocolate can seize up and become unusable.
- When spreading the chocolate on the matzo crackers, make sure to use a thin layer. This will help the chocolate to harden quickly and evenly.
- If you want to add toppings to the chocolate bark, such as nuts, dried fruit, or candy, do so before the chocolate hardens completely. This will help the toppings to adhere to the chocolate.
- Store the chocolate bark in a cool, dry place. It will keep for up to 2 weeks.
Conclusion:
Chocolate matzo bark is a delicious and easy-to-make treat that is perfect for any occasion. With just a few simple ingredients, you can create a sweet and salty snack that everyone will love. So next time you are looking for a quick and easy dessert, give chocolate matzo bark a try. You won't be disappointed!
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