Chocolate Caramel Matzo Treats

Transform those bland matzo biscuits into a decadent Passover treat
Chocolate Caramel Matzo

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This super simple recipe quickly transforms simple matzos into an indulgent dessert.

This recipe is courtesy of Zoe Bakes.

8
Servings
203
Calories Per Serving
Deliver Ingredients

Ingredients

  • 6 matzos
  • 1 Cup margarine
  • 1 Cup firmly packed brown sugar
  • 1/2 Cup bittersweet chocolate chips

Directions

Preheat the oven to 350 degrees. Line a baking sheet with foil. Lay the matzos out in one thin layer on the baking sheet.

In a medium saucepan, set over a medium-high heat, cook the margarine and sugar together for 3-5 minutes, whisking constantly, until you have a pale brown, thick caramel.

Spread the caramel evenly over the matzos.

Bake for 15 minutes, rotating the pan half way through.

Remove from the oven, and sprinkle the chocolate chips over the top. Let the chocolate sit for 2 minutes to melt, before spreading it evenly over the caramel. Set the tray aside to cool, allowing the chocolate to firm up, before breaking the biscuits up into bite-size pieces.

Nutritional Facts

Total Fat
8g
11%
Sugar
7g
8%
Saturated Fat
3g
13%
Cholesterol
13mg
4%
Carbohydrate, by difference
29g
22%
Protein
3g
7%
Vitamin A, RAE
167µg
24%
Vitamin B-12
1µg
42%
Calcium, Ca
127mg
13%
Choline, total
3mg
1%
Fiber, total dietary
1g
4%
Fluoride, F
1µg
0%
Folate, total
28µg
7%
Iron, Fe
2mg
11%
Magnesium, Mg
11mg
3%
Niacin
2mg
14%
Phosphorus, P
114mg
16%
Selenium, Se
3µg
5%
Sodium, Na
210mg
14%
Water
20g
1%

Chocolate Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Chocolate Cooking Tip

When melting chocolate, use a double boiler and stir occasionally to avoid scorching chocolate at the bottom of the bowl.

Chocolate Wine Pairing

Sweet chenin blanc, muscat, or amontillado sherry with nut-based desserts; sauternes or sweet German wines with pound cake, cheesecake, and other mildly sweet desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines with sweeter desserts; sweet chenin blanc or muscat or Alsatian vendange tardive (late harvest) wines, port, madeira, late-harvest zinfandel, or cabernet sauvignon or cabernet franc with chocolate desserts.