Comments on: Chocolate Caramel Matzo for Passover (or any other time!)

By: Cindy

Cindy — Mon, 05 Apr 2010 20:35:03 +0000

I make it with dark chocolate and marble white chocolate on top. YUM. I took pictures.

http://saltandserenity.com/2010/04/04/marble-matzoh-crunch/

By: zoe

zoe — Mon, 29 Mar 2010 13:48:11 +0000

Hi Jessica,

In my mind there really can never be too much chocolate!

Enjoy! Zoë

By: Jessica

Jessica — Mon, 29 Mar 2010 03:43:40 +0000

Hi – for some reason we needed at least double the amount of chocolate (we made some with milk and some with dark). We sprinkled the finished product with black sea salt (YUM!) and some with cayenne and some with curry. Thanks so much! Also – quite sure pectin is kosher for passover – it doesn’t rise, nor has it the potential to rise…

By: zoe

zoe — Mon, 29 Mar 2010 03:25:03 +0000

Hi Laurie,

Yes, you will absolutely want to double the recipe so you have lots of it! Just be sure to have enough baking trays to lay the matzo out flat.

Enjoy! Zoë

By: Passover Preparations « Baking and Caking!

Passover Preparations « Baking and Caking! — Sun, 28 Mar 2010 19:09:01 +0000

[...] CHOCOLATE COVERED CARAMEL MATZAH – This is a great recipe if you’re in a rush, but still want a yummy dessert for your Passover table. [...]

By: Laurie

Laurie — Sun, 28 Mar 2010 05:36:58 +0000

THANKS! This is the best I’ve seen. Found your blog thru David L’s blog. Lucky me!! Can this recipe be doubled? I’m specifically wondering about the making the caramel. This will be a fabulous intro for two small kiddies into the delights of sweet matzoh!

By: Bonnie Farkas

Bonnie Farkas — Tue, 23 Mar 2010 14:57:12 +0000

I’ve made this recipe, courtesy of my sister-in-law., who got it from a co-worker, for the past couple of Passovers, and it’s been a big hit. Making it again this year.

By: Samantha

Samantha — Wed, 03 Mar 2010 19:32:26 +0000

I am going to try this very soon and if we like it I am going to bring it to Passover. Thanks!

By: zoe

zoe — Wed, 03 Mar 2010 16:59:57 +0000

Hi Marsha,

I’m curious to try your method and see if there is a big difference?

Thanks, Zoë

By: Marsha

Marsha — Tue, 02 Mar 2010 15:38:20 +0000

I’ve made what we call “Matzo Toffee” for years although I don’t bake it. I cook the brown sugar/butter for 4 minutes, spread it onto the matzo, let it sit until cook, melt the chocolate and spread over the top. I wonder what the difference is between baking and not baking? Either way…it’s delish! :0)