Tag Archives: passover

Chocolate Covered Matzoh

Chocolate covered Matzoh!


This is one of those recipes where the name is 100% descriptive of the final product. And how about that final product.

Sweet, chocolatey, easy, and yes, there is matzoh there, but now it’s sweet, chocolately matzoh. Eating a piece for the first time is like discovering Cocoa Krispies after having eaten plain Rice Krispies your entire life.

I was the last of my relatives to sign up for which Passover dessert to bring to the second seder on Saturday, which meant that twelve others had already selected their category by the time I got the website. Waiting for me when I got there was the following: “Kosher for Passover, non-dairy cake, cookies or something else.”

I figured I’d figure it out Saturday morning, which is what I did in terms of the recipe and the production, but the actual idea came on Thursday during our weekly group run. I mentioned my pending Passover dessert duty, and the girl I was running with said something like, “Chocolate covered matzoh is really good and easy,” to which I said, “That sounds great! I’m going to do that. How do you make it?” to which she said, “You just melt some butter and sugar, brush it on the matzoh and bake it for a few minutes, and then add the chocolate,” to which I said, “Oh, that’s going to be good, I’m going to win the desserts!” Then I assured her that it wasn’t a contest but rather just a lot of people bringing something, and that it was the first time it was a little more organized. I also noted that to my knowledge, no one had ever made chocolate covered matzoh before, which meant that my contribution would have the potential of being not only good, but new.

I was feeling good about the pending baking experiment, and on Friday while I was hanging out with my brother and his girlfriend, we got to talking about the desserts we were going to make. Up for them was the following: homemade macaroons dipped in chocolate, and with chocolate drizzled on top (it’s a good thing I don’t have a picture of these because you might like them more than my chocolate matzoh 🙂 ). It came out during the conversation that my brother hadn’t signed up for a dessert slot, which in no way deterred the macaroon-making that followed, and that I had glossed over a small detail about my dessert category, which in a large way would have left me embarrassed had I not realized it in time. Kosher for Passover, non-dairy cake, cookies or something else. “Ahhhhh, yes, so maybe it’s a good idea if I don’t use butter when making the chocolate covered matzoh,” I said to myself and out loud. “Or milk chocolate.” The result: a delicious vegan dessert.

Vegan Chocolate Covered Matzoh


  • 1/2 cup vegetable oil
  • 1/2 Tbsp sugar
  • 8-10 matzohs
  • 15 oz semi-sweet chocolate chips


  1. Mix the oil and sugar
  2. Brush and coat the top side of each matzoh with the oil and sugar mixture (I used a spoon for this step)
  3. Arrange the matzohs in single layer in your baking dishes
  4. Bake for 15 minutes at 375 degrees (or was it 400 degrees? I’m missing this detail in my notes. What is important is taking the matzoh out before the edges start turning black. The rest of the matzoh will have a golden look.)
  5. Now take the baking dishes out of the oven, and add a handful of chocolate chips to each matzoh (about 1.5 oz per piece). Once the chocolate chips have melted (this may take about 5 minutes or more), spread the now-melted chocolate chips over the matzoh to cover the entire top side (I used the back of a spoon to do the spreading).
  6. And then put the matzohs in the fridge for about 15-20 minutes (for the chocolate to cool and harden)

When I made these this past Saturday, I also played around with a few different oil and sugar ratios. The first one was 1/2 cup oil with 1/4 cup sugar, which turned out to be a lot of sugar (and sweeter!):


I also tried 1/2 cup oil with 1/4 cup brown sugar, which likewise turned out to be a lot of sugar. On the matzohs where I used these mixtures, you could see extra grains of sugar sitting on top of the matzohs after the 15-20 minutes of baking.


How everything looked after adding the chocolate chips to the baked matzoh


And a close up: chips melting, sugar showing

I also tried the following with the oil and sugar, in a second batch that I made:

  • Using and brushing on the same oil and sugar mixture as above, but scraping away the excess sugar before baking
  • Brushing some of the matzohs with plain oil and then sprinkling a small amount of sugar on top, and then baking

The results for these sugar-lighter pieces seemed as good as the results for the ones I had made earlier with more sugar, so I went with the sugar-lighter version for the recipe above. The 1/2 Tbsp of sugar is a good estimate for what I’d sprinkled on (if you do the math, that’s 3/16 tsp sugar per piece of matzoh..want more or less sugar? Go for it! The semi-sweet chocolate chips also already have sugar in them). In the recipe, the first two steps are, ‘Mix the oil and sugar, and then brush this mixture on,” but as noted here, another option is you could also brush the oil on first and then do a sugar sprinkle.


Here in mid-spread: Some soon-to-be chocolate covered matzoh (L), and chocolate covered matzoh (R)

In the end, assuming that everyone who had signed up for a dessert brought a dessert, plus my brother and his girlfriend, we had 14 desserts altogether to choose from. If you figure that each dessert had about 15 servings and that about 30 people came altogether, that’s a whopping 7 dessert servings per person! There’s always room for dessert, though, from the fresh fruit to the sponge cakes to the apple kugel to the macaroons and to the chocolate covered matzoh and all the rest.

One day, I’ll probably give the butter version of Chocolate Covered Matzoh a try. Maybe I’ll also try adding salt, cinnamon, or various nuts, as I saw in some recipes, or adding something simple like orange zest. A fresh hint of orange to go with the chocolate? I have a feeling that would be even more chocolate-covered-matzoh-y good.


Matzah Lasagna

And now, for my first act of Passover cooking… Matzah Lasagna. (Make sure to say it in an Italian accent. Or a magician accent. Or both.)

matzah lasagna

Matzah lasagna!

I made this for dinner last night, having gotten the idea after a few minutes of searching the phrase, “Passover dinner recipes,” and seeing lasagna turn up several times. (Thank you internet.) Having made lasagna in the past, I thought, How hard could it be? You just need to remember one important substitution! (Matzah for the noodles)

For the recipe, I kind of made it up as I went along. What appears below is what I wrote up after I was done.

Matzah Lasagana

7 pieces of Matzah
28 oz homemade tomato sauce
1 bunch swiss chard
15 oz ricotta cheese
2 eggs
1 Tbsp dried oregano
1/2 teasp salt
10 oz mozzarella cheese

Here’s how to put it together:

  1. Make the tomato sauce. (You can also use sauce from a jar, but I usually make the sauce. Yesterday I sauteed an onion, green pepper, and carrot in olive oil, and then I added a can of crushed tomatoes and some dried basil, dried oregano, salt, and pepper. More details on sauce in a future post.)
  2. Prep the matzah. (The internet seems to say to soak it in water for a minute or two, and then drain the water. I soaked it for 10 minutes because I forgot about it. I can tell you that 10 minutes isn’t necessarily too long, but the result was more difficult to work with.)
  3. Chop the swiss chard leaves, and saute them until wilted and soft. (If you want to save a little time, you can skip the chard. Or use frozen spinach. Or also put in/not put in additional vegetables or ingredients.)
  4. Make the ricotta mixture by mixing the ricotta, eggs, chard, dried oregano, and salt. (Some of the recipes I saw called for cottage cheese, but I went with ricotta.)
  5. Add the layers to the baking pan (9″ x 13.5″) to make the lasagna:
    – Spread about 1/2 cup of sauce in the pan (an initial sauce layer)
    – Then add a layer of matzah followed by 1/2 of the ricotta mixture, 1/3 of the remaining sauce, and 1/3 of the mozzarella (shredded)
    – Do the preceding step one more time (add matzah, ricotta, sauce, and mozzarella).
    – Then to top it off, add a final matzah layer followed the rest of the sauce and mozzarella.
  6. Bake at 375 degrees for 30-40 minutes (bake until the lasagna is bubbly or the mozzarella on top begins to get a little crispy).

Here’s how to do it with pictures:

Step 1: Make the sauce

onion sautee

Get that saute going if you’re making the sauce.


Why stop at an onion if you can add more veggies?

tomato sauce

Tomato sauce, now ready to go

Step 2: Prep the matzah


How matzah looks before you soak it

Step 3: Make the chard


How chard looks after you chop it but before you saute it

Step 4: Make the ricotta mixture


How ricotta, eggs, chard, oregano, and salt look after you mix them with a fork in an orange bowl

Step 5: Layer the lasagana









And then, you know, continue with the rest of the layering…

It might be just me, but does anyone else have trouble following the layering steps as described in a typical lasagna recipe? If I’m following a lasagna recipe, I always find myself reading those steps multiple times. For the more visually/graphically-oriented among us, I drew a picture to help:


Lasagna layers in profile. Check out the shape on that pan. 

And now, the final product:

matzah lasagna

Matzah lasagna! Out of the oven


On the plate!



My first thought after taking a bite was, Hmmmmm…..Celeste Pizza! I haven’t had Celeste or other frozen pizzas in a while, but the very top layer of the lasagna (the matzah, sauce, and mozarella on top) was reminiscent of the melting-in-you-mouth, feel-good flavor and texture of a hot-out-of-the-oven highly processed, one-dollar frozen pizza.

Another thought was, This could use a little more salt. I say this perhaps more as an aside to myself because I made the tomato sauce and have a tendency to use less rather than more salt. Maybe next time (next year) I’ll put more salt in the sauce or ricotta mixture.

Final thoughts? I like the noodle version better, but this one was still good. You can tell there’s something different going on (the softer matzah gives it more of a casserole feeling), but if no one told you what it was, it wouldn’t be that remarkable (as in, something different to remark about).

Also, I’m proud of myself for posting the recipe even though I only made it once and know it’s not perfect. I can think of more to say about that topic on the life side, but for now, let’s say this particular recipe is good but also a work in progress. I’m putting it out there for all to see, use, and potentially make better and give me suggestions on. Have an idea? Let me know. And yeah, give it a try, especially if you happen have to a good-sized stock of matzah (or matzo or matzoh) left over from the 5, 10, or more lbs you may have started with this week.