Merry Christmas Eve everyone! I hope you’re spending your day relaxing with family and friends! Personally, I’m running around the house like a mad woman preparing for our annual Christmas Eve party tonight. I’m still in disbelief that it is already Christmastime! I’m always a little sad when the season ends because I just love all the holiday décor and festive activities!
I wanted to take a moment to share the recipe for one of my favorite holiday treats – matzoh bark! I got this recipe from my mother-in-law and it is to die for. It’s so easy to make and is a total crowd pleaser. I mean, who doesn’t love salted caramel and chocolate right?
A printable recipe is included at the bottom of the post and my step-by-step process is below!
First, line a rimmed baking sheet with foil and ensure the foil completely covers the edges.
Cover the foil with parchment paper.
Line the pan with unsalted matzoh sheets. You can break them up as needed to fit the space but try to keep your pieces as large as possible.
Next, make the caramel sauce. Melt butter in a saucepan and add brown sugar. Stir over low heat until the sugar dissolves. Bring the mixture to a boil and boil for two minutes, stirring constantly. Remove from heat and allow to cool slightly before adding cream and salt.
Pour the caramel sauce over your matzohs and work quickly to spread it around using a heat-proof spatula.
Bake at 350 degrees for 15 minutes. The caramel will bubble up as it bakes but be sure it does not start to burn. After 15 minutes, remove the pan from the oven and immediately cover the matzohs with chocolate chips.
Let the chips soften for 5 minutes, then spread evenly with a spatula. Sprinkle extra sea salt on top if desired.
Once cooled, place the pan in the refrigerator for at least 1 hour. After the chocolate has hardened, remove from the refrigerator and break into smaller pieces. Store pieces in refrigerator until ready to serve!
I hope you enjoy this recipe, it is one of my absolute favorites this time of year!
Happy Holidays! XOXO
- 1 box unsalted matzoh sheets
- 1 stick unsalted butter
- 1 cup brown sugar (firmly packed)
- 12 oz chocolate chips
- 1 1/4 cups heavy cream
- sea salt (to taste)
Line a rimmed baking sheet with foil, completely covering the bottom and edges
Cover with parchment paper
Arrange matzoh sheets on top of parchment paper until the bottom of the pan is covered, breaking up pieces as needed to fit
In a saucepan, melt butter and add brown sugar. Stir over low heat until sugar is dissolved
Bring to a boil and cook for 2 minutes, stirring constantly
Remove from heat and allow to cool slightly before adding salt and heavy cream
Combine thoroughly and pour mixture over matzoh sheets. Spread evenly using a heat-proof spatula
Bake at 350 degrees for 15 minutes
Remove from oven and cover with chocolate chips
Let stand for 5 minutes, then spread chocolate evenly with a spatula. Top with more sea salt if desired
Place pan in the refrigerator and allow to cool for a least 1 hour
Once the chocolate has hardened, break into smaller pieces and return to refrigerator until ready to serve