Don’t be thrown by the title: this is for people of all faiths. Jewish or not—- if you love chocolate you’ll thank me or blame me for this.
I’m going to a seder —but when I’m not cooking, the approach of Passover kind of rolls by me. And speaking of bread, until Daniel called today for the recipe, I completely forgot the best the only part of my Passover repertoire I’m known for. (Does anyone actually eat sponge cake?)
I rarely share recipes, (and I”ve shared this one before) but I can’t resist. Plus– making it is a piece of cake.
I’m posting in plenty of time; you can make it in advance. Just don’t blame me if it’s gone before the seder starts.
4 whole matzos
1 stick butter
1 cup brown sugar
16 oz. chocolate chips
½ cup chopped walnuts (optional)
Preheat oven to 350.
Lay matzo in a flat jelly roll pan or cookie sheet that has been greased well. You can break the matzo to fit into the pan.
Melt butter and add brown sugar and stir till bubbly.
Pour over matzo and spread lightly with a spatula.
Bake at 350 for 15-20 minutes.
Take out of oven and turn oven off.
Sprinkle matzo with chocolate chips and return to oven for 1-2 minutes.
It will melt quickly. Remove from oven and spread with spatula.
Sprinkle with chopped nuts if you want.
Chill in refrigerator. Break up into pieces after it is cold.
Can be made in advance, I put it into Ziploc bags and keep in refrigerator.
Amount of servings: Hard to estimate. I multiply the recipe several times—so plan accordingly. In my experience, the recipe above serves one.