Matzo Bark

Happy Passover, everyone! Matt and I attended a Seder last night, and I toiled over what to bring for some time. Then I came across a recipe that resembled the chocolate bark my family made during the holidays. I worked with it a bit and came up with this little gem.

First, start with your favorite matzo

Add it to baking dishes, with parchment paper underneath.  Then make caramel; I just put 1/2 cup of Smart Balance vegan butter-like spread and 3/4 cup of brown sugar in a saucepan over medium heat.  Melt, and when it starts to bubble, it's ready. 

Then pour it on top of the matzo like so:

Spread the caramel evenly.  Then it gets a little tricky.  There are two different barks you can make.  One is crunchy and more like toffee, and the other is like a crunchy chocolate bar.

For the crunchy, process vegan chocolate until it is fine, like tiny pebbles.  Sprinkle it over the caramel matzo, and put it in a warm oven (200 degrees F or so) until it's a little melted.  It should take five minutes or so.  Then remove from the oven and add chopped walnuts and kosher salt to the top.

If you prefer a less crunchy version, make a ganache by adding boiling rice, almond or hemp milk to the chocolate pieces, and proceed to blend with a fork or whisk.  Then pour it over the caramel matzo, and finish off with chopped walnuts and salt.  Put it in the fridge until you are ready to serve.  If you are making it for an event, prepare it a day before.

YUM!

Crunchy matzo bark

This is the perfect sweet, salty, crunchy treat for all year round, but is especially fun at Passover.  I hope you enjoy it!