Matzoh replaces conventional bread.

Passover is the story of the exodus of the Jews from slavery in Egypt. The Bible relates that the Israelites left Egypt in such haste that they could not wait for their bread dough to rise; the result, when baked, was matzoh (Exodus 12:39).

We can argue over how to spell matzoh: matza, matzah, and matzo are common variations (not to mention the plural forms, beginning with matzoth). But we won’t argue about how good chocolate-covered matzoh is, turning the humble unleaved bread into a crunchy chocolate confection.

You can buy chocolate-covered matzoh, or you can make your own. Here’s a recipe from Golden Blossom, which makes honey that is kosher for Passover.

You can make the recipe with dark, milk, or white chocolate, and with different nuts (we like pistachios).

[1] Matzoh crunch, chocolate “bark” made with crunchy matzoh. (photo © Golden Blossom Honey).

The recipe has a variety of names; among others, chocolate matzoh, matzoh bark, matzoh buttercrunch, matzoh cookie, matzoh crunch, matzoh toffee, and even the questionable matzoh crack.

Here’s a second recipe from Marcy Goldman, who calls it “matzo toffee.”

> The history of matzoh.

> The history of chocolate.
 

[2] Burdick Chocolate and others dip whole boards of matzoh in chocolate, and scatter nuts, dried fruits or other ingredients on top. Burdick’s is available from Burdick Chocolate seasonally each year (it is not kosher for Passover).

Active preparation time is 20 minutes; total time is 2 hours. Note that the recipe below produces “just” two boards of matzoh. You may want to double the recipe: The 16 pieces won’t last very long!

Ingredients For About 16 Pieces

1. LINE an 8-by-8-inch baking pan with parchment paper or aluminum foil. If using foil, generously butter the foil (parchment paper is naturally nonstick). Set aside.

2. COMBINE honey and butter in a 2-3 quart heavy-bottomed saucepan. Stir over medium heat until butter is melted and the mixture begins to boil. Insert a candy thermometer into the bubbling mixture and continue to cook, swirling the pan occasionally to prevent scorching, until it is deep amber in color and measures 275°-285ºF, about 8 minutes.

3. REMOVE from heat and add vanilla extract (be careful as it will spatter). Stir in the crumbled matzo pieces, slivered almonds, and the optional dried cherries until evenly coated. Pour into a prepared baking pan and spread into an even layer.

4. SPRINKLE chocolate chips evenly over top of hot candy. Let sit for 5 minutes, then spread into an even layer using an offset spatula. Sprinkle with sea salt. Let cool for 1 to 2 hours or until set, then cut or break into bite-size pieces to serve. Store in an airtight container.