Make this totally addicting Chocolate Covered Matzo with toasted coconut for Passover, or make this after Passover with all that leftover matzo.
Admit it, have you ever had leftover matzo sit until NEXT YEAR’S PASSOVER? It’s happened to us. Here is a recipe that will solve that problem in the most DELICIOUS WAY.
You will LOVE making and eating this chocolate covered matzo. You definitely won’t have any leftover matzo because you’ll be covering it ALL in chocolate.
This chocolate matzo is often called matzo crack because it is SO addicting! It’s also known as matzo bark and matzo brittle.
Just 2-3 ingredients to this easy Passover dessert
All you need really to make this chocolate covered matzo is matzo and chocolate. You can use any kind of chocolate you want here. Literally any kind. Chocolate chips, chocolate chunks, a broken up chocolate bar, Hershey’s kisses, etc. You can use milk or dark chocolate.
I *LOVE* this finely grated dark chocolate because it is the easiest for melting and has a really nice flavor, with hints of vanilla and orange in it. Ever since I discovered it when making my dulce de leche matzo cake and dulce de leche wafer cake, I will never use any other chocolate for baking or dessert. You can find it here. A bag lasts for a long time – I’ve made all these 3 recipes from 1 bag of grated chocolate and I still have over half a bag left.
If you want want to get fancy, you can add some coconut flakes. They are best when they are toasted – toasting shredded coconut flakes makes them extra crispy and brings out their coconutty aroma.
But what about the coconut oil?
You can also add a teaspoon or two of coconut oil to the chocolate to help it spread easier. This is totally optional. I do it because it makes the chocolate easier to work with and easier to spread over the matzo.
You can use refined or unrefined coconut oil. The unrefined one has a nicer coconut smell, which if you’re making toasted coconut matzo is a nice addition. But honestly, you won’t really taste or smell the coconut oil because it’s such a small amount in the chocolate.
Other chocolate matzo topping ideas
You can add different toppings to this matzo recipe to switch things up. You can even have everyone make their own personal matzo! Just make sure to add the toppings before the chocolate cools down and sets, so that they stick to the chocolate
- sea salt flakes (or smoked sea salt!) – just a few flakes here and there, don’t go too crazy!
- sliced almonds – these are best if they are toasted
- crushed peanuts
- mini m&ms – don’t use the full sized ones because they’re too big and won’t really stick
- chopped dried apricots
- red pepper flakes if you like sweet and spicy
- toasted sesame seeds
Matzo and nutella dessert
OK, this isn’t really part of the recipe, but I wanted to share another easy go-to treat that is even less work than this chocolate matzo: spreading nutella or your favorite chocolate hazelnut spread on matzo. That’s it. So simple and so good.
Looking for other matzo recipes?
Try this amazing cake! It’s our go-to for Passover:
Looking for other easy dessert recipes?
- Key Lime Pie Cheesecake Dip – this no-bake 10-minute dessert tastes exactly like a copycat key lime cheesecake from the Cheesecake Factory, in dip form. You can serve it for Passover though – just serve with fruit or matzo for dipping, instead of with graham crackers.
- Mulberry Puff Pastry Danishes – definitely not a Passover dessert, but save this one for later. It’s beautiful, so easy to make, and so tasty! You can make it with blueberries or blackberries instead of mulberries, if you want.
- Fruit Salad with Honey Lime Dressing – a light and tasty fruit salad with a lovely honey lime dressing. Simple and perfect.
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Chocolate Covered Matzo with Coconut
- 6 oz chocolate (about 1 cup chocolate chips or chunks) milk or dark chocolate, see notes
- 1 teaspoon coconut oil or vegetable oil (optional, see notes)
- 3 squares matzo
- 1/4 cup sweetened or unsweetened coconut flakes see notes for other topping ideas
- Use a microwave or a double boiler to melt the chocolate. If using a microwave, heat it for 30 seconds at a time, stir, then heat again until fully melted.Stir in coconut oil or vegetable oil, if using. The oil will make the chocolate flow better, but it's not required (see notes).
- Arrange the matzo on a large cutting board, over parchment paper, or over a cooling rack. Drizzle the chocolate evenly over the 3 matzo, and use a spoon to spread the melted chocolate evenly over the matzo.
- Toast the coconut flakes in a non-stick pan over medium heat for 30-60 seconds, or until golden brown. Sprinkle the toasted coconut flakes over the matzo. Place in the fridge to cool for about an hour, or until the chocolate is set.
- Break each matza into thirds along the ridges, then break each third in half. Enjoy! Store in a sealed container at room temperature for up to 3-5 days (or in the fridge, if you live in a warm or humid climate).
- You can use milk or dark chocolate, whatever you prefer! You can use chocolate chips, chocolate chunks, a broken up chocolate bar, or this amazing finely grated chocolate, if using dark chocolate. It melts like a dream and has a wonderful flavor with essences of orange and vanilla.
- If you want your chocolate to be a little more liquid and not as thick when it melts, stir in a teaspoon or two of coconut oil or any vegetable oil. It will not affect the flavor of the chocolate matzo, but will help you spread the chocolate over the matzo evenly.
- Other chocolate matzo topping ideas: