I *almost* feel bad sharing this recipe because it's SO addictive! Passover is not known as a great food holiday. Cooking with matzah and it's derivatives like matzah meal, can be a challenge on its own, let alone throwing "gluten free" into the mix. Whether or not you are observing Passover this year, this is a must try. My Mother-in-Law has been bringing this "special treat" to Passover for many years (using regular Matzah) and it was always a hit. When our family had multiple people diagnosed with Celiac, I asked if she could make it gluten free. Guess what? It's JUST as good.
If you need a dessert to travel with this Passover (or even Easter!), this is your winner. Fast, easy, portable, and loved by all...unless you don't like chocolate, in which case I can't relate to you haha! Kind of a cross between a cookie and candy, sweet and salty, super rich so a little goes a long way. No healthy hacks here - this is a true indulgence that we enjoy once a year!
Thanks to my MIL Jane for sharing! XO
Chocolate Covered Gluten Free Matzah
(Author: Andrea Pyenson*)
Serves 10
3-4 sheets plain gluten free matzah (I used Yehuda brand)
1 1/2 sticks unsalted butter
1/2 cup sugar
1 1/2 cups semi-sweet chocolate chips (I used Enjoy Life - allergen free!)
OPTIONAL 1 cup chopped cashews, walnuts. or sliced almonds (we omitted due to nut allergy. You could also add shredded coconut or any other GF topping that you love.
Set oven to 375. Line a rimmed baking sheet with foil. Lay the matzah on the sheet (it's ok to break it up so it will fit in one layer).
In a small saucepan, melt the butter over medium-high heat. Slowly add the sugar and stir until it dissolves. Pour the butter mixture over the matzah, and spread with a rubber spatula.
Bake in the oven for 8-10 min (watch it closely as all ovens are different and you don't want it to burn). Butter will become bubbly and caramel in color.
Remove the baking sheet from the oven. Sprinkle it with chocolate chips.
Return the baking sheet to the over for 15 seconds. Remove, and spread the chocolate with a rubber spatula. Sprinkle with nuts or other topping (optional).
Freeze the matzah for 15-25 minutes, or just until the chocolate hardens. Break it into pieces and store in an air tight container, separating the layers with waxed paper or parchment. Refrigerate.
Serve at room temperature
*crediting the original author here, but we have no idea where this recipe came from - torn from a book or newspaper circa 2002*
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