It’s the week of the Feast of Unleavened Bread and we are having a great time eating matzot.  We love the stuff.  This year I got some new cookbooks, and one that features matzah bread, perfect for Passover & Feast of Unleavened Bread cooking.  One of our favorite recipes so far, however, has been one for Matzah Bark, that I found online.  I’ll share this one, just because it’s really very good and you just gotta try it.  Really.

Chocolate Matzah Bark
From the kitchen of: Rhona Backler

½ lb butter
½ cup sugar
2 cups (12 oz.) semi-sweet chocolate chips
matzah ( ½  lb – ¾ lb)
slivered almonds (optional)

Preheat oven to 350 F.
In a saucepan, melt butter and sugar together, bring to a boil.
Line an edged cookie sheet with parchment paper. Place matzah sheets on pan in a single layer.

1. Drizzle butter and sugar mixture over matzah.*
2. Bake 10 minutes
3. Turn oven off
4. sprinkle chocolate chips evenly over crackers
5. return to oven to melt – 2 minutes
6. remove from oven and spread chocolate (I use the back of a spoon)
7. sprinkle with almonds.**
8. Cool – place in freezer
9. Break into bite-sized pieces and store in an airtight container.

*I brushed it on in a thick layer instead of drizzling it.
** I used chopped walnuts and chopped slivered almonds to coat the matzot.  Both are great.  Try also just letting the butter/sugar mixture dry or topping only that with the nuts.  Yumm!