S’mores Matzo Bark
Matzo Bark (also often referred to as Matzo Crack), is a delicious dessert recipe that is perfect to enjoy for Passover! This recipe was originally created by cookbook author, Marcy Goldman of Better Baking, and is sure to become a holiday staple in our house! It’s so easy to make, and doesn’t require the use of a candy thermometer or tempering your chocolate. It’s quick and easy to make, and really fun! You can keep it simple with some chopped nuts, dried fruit, and flaky salt, or get creative! Topping the bark can be a fun activity for kids, too. For our version, we decide to do s’mores by adding mini marshmallows, and toasting them with our kitchen torch. You can skip that step if you don’t have a kitchen torch. It’s delicious either way!
PREP TIME
1 hour and 30 minutes
COOK TIME
10 minutes
INGREDIENTS
6
Serves: 12
Ingredients
- 5 pieces5 pieces5 pieces Gluten-free Matzo Squares
- 1 cup1 cup1 cup Unsalted Butter
- 1 cup1 cup1 cup Light Brown Sugar, firmly packed
- 18 oz18 oz18 oz Semi-Sweet Chocolate Chips
- 1 1/2 cups1 1/2 cups1 1/2 cups Marshmallows (gluten-free)
- 1 pinch1 pinch1 pinch Primal Palate Kosher Flake Salt
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Process
Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat your oven to bake at 350 degrees.
- Line a rimmed baking sheet with aluminum foil, making sure the foil goes up and over the edges. Place a sheet of parchment paper over the foil.
- Cover the baking sheet with the matzo squares, piecing them together to fill the pan completely with one even layer.
- Combine the butter and brown sugar in a medium saucepan. Cook over medium heat, stirring with a whisk until the mixture comes to a boil.
- Once the mixture comes to a boil, continue to cook and stir for another 3 minutes, until it becomes foamy and thickens, and any separation comes back together.
- Immediately pour the toffee over the matzos, and spread into an even layer getting the matzos completely covered.
- Place the pan in the oven and bake for 8-10 minutes, or until the toffee is bubbling all over.
- Remove the pan from the oven, and immediately scatter the chocolate chips evenly over the toffee.
- Allow the chocolate chips to soften for 3-5 minutes, then use an offset spatula to spread the chocolate into an even layer.
- Sprinkle the warm chocolate with marshmallows, and flaky kosher salt.
- Refrigerate until the chocolate is completely firm (45 min -2 hours). If you leave it in longer, it'll be longer to cut, and you might end up with irregular shapes when cutting.
- Once the chocolate is completely set, remove from the fridge, lift the foil from the baking sheet, and place onto a cutting board. Cut into squares of the desired size.
- Store in an airtight container in the fridge and serve cold.
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About This Recipe
Show nutritional information
Coconut Free Desserts FODMAP Free Gluten Free Grain Free Nut Free Shellfish Free Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 539 |
| Fat: | 35 g |
| Carbohydrates: | 52 g |
| Protein: | 11 g |
| Cholesterol: | 51 g |
| Sodium: | 65 mg |
| Fiber: | 4 g |
| Sugars: | 36 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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