Chocolate-Covered Matzoh Bark

Chocolate-Covered Matzoh Bark
Contributor
Whole Foods Market

Make this easy sweet treat a day or two ahead. After the chocolate has set, simply store the matzoh bark in an airtight container at room temperature until ready to serve.

8
Servings
149
Calories Per Serving
Deliver Ingredients

Ingredients

  • 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

Directions

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.

Nutritional Facts

Total Fat
9g
13%
Sugar
10g
11%
Saturated Fat
4g
17%
Cholesterol
1mg
0%
Carbohydrate, by difference
17g
13%
Protein
1g
2%
Vitamin A, RAE
139µg
20%
Vitamin K (phylloquinone)
48µg
53%
Calcium, Ca
19mg
2%
Choline, total
2mg
0%
Fiber, total dietary
2g
8%
Folate, total
13µg
3%
Iron, Fe
1mg
6%
Magnesium, Mg
7mg
2%
Phosphorus, P
7mg
1%
Sodium, Na
68mg
5%
Water
11g
0%

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.