- 6 lightly salted matzoh crackers
- 1/4 Cup non-dairy buttery spread, melted
- 1/4 Cup vegan cane sugar
- 3/4 Cups vegan semisweet chocolate chips, melted
- 1/3 Cup finely chopped pistachios or crushed peppermints
Preheat the oven to 350 degrees.
Arrange the matzohs on 2 large baking sheets in a single layer, breaking some in half to fit. In a medium bowl, whisk together the buttery spread and sugar and use all of it to brush the tops of the matzoh. Bake, rotating trays halfway through, until sugar is lightly browned, about 15-20 minutes. Set the trays aside to cool completely. Using a fork, drizzle the matzoh all over with the chocolate and then immediately sprinkle with pistachios or peppermints over the top. Briefly chill the trays in the fridge until chocolate is set and then break or cut into 24 pieces. Store in an airtight container at room temperature until ready to serve.