Chocolate-Covered Matzo

Total Time

Prep: 10 min. Bake: 15 min. + cooling


about 2 dozen

Updated: Jun. 27, 2023
My entire family asks me to make this chocolate-covered matzo every Passover and Hanukkah! I've even been asked to ship it across the country. You can use white chocolate, dark chocolate or a combination, or add nuts before the chocolate sets. —Dana Darrow, Nashua, New Hampshire
Chocolate-Covered Matzo Recipe photo by Taste of Home


  • 4 to 6 unsalted matzo crackers
  • 1 cup unsalted butter
  • 1 cup packed brown sugar
  • 1 cup semisweet chocolate chips
  • Sea salt, optional


  1. Preheat oven to 350°. Line a 15x10x1-in. baking pan with foil. Arrange crackers in pan; set aside.
  2. In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers.
  3. Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour.
  4. Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Chocolate-Covered Matzo Tips

What kind of matzo should you use to make chocolate-covered matzo?

We recommend unsalted matzo for this chocolate-covered matzo recipe for the same reason we recommend unsalted vs. salted butter as your go-to for baking. When you use salted butter—or salted matzo—you don't know how much salt you're working with. When you use unsalted matzo, you're in control of how much salt is in your recipe without having to worry about it turning out too salty when you sprinkle sea salt on top. It's up to you to choose between egg and non-egg matzo; just keep in mind non-egg matzo is sturdier so it'll hold up a little better.

How can you make sure the brown sugar and butter don't burn?

To ensure that the brown sugar and butter mixture doesn’t burn, keep an eye on the heat when boiling on the stovetop. The mixture will boil at medium heat, but if your burners tend to heat a little hotter, a low-medium heat will still achieve the desired consistency. It you notice it getting too dark while baking, cover the pan loosely with foil to prevent burning.

How can you make chocolate-covered matzo your own?

Experiment with different toppings on your chocolate-covered matzo. Chopped almonds, pecans or pistachios would be great choices to sprinkle on top of the chocolate. Or, substitute your favorite kind of chocolate chips for the semisweet chips, such as dark chocolate, milk chocolate or white chocolate.

When can you serve chocolate-covered matzo?

Chocolate-covered matzo is delicious any time, however, it’s especially perfect for Passover because it contains no leavening. It’s important to check the matzo package before you get started, since not all matzo is kosher for Passover. Foods that are labelled "kosher for Passover" have been closely supervised by a rabbi during processing to certify they have not come in contact with any leavening agents. Keep this in mind with other matzo recipes for Passover you plan to make. Or, if you'd rather go a different route, desserts don’t have to be limited to matzo for the holiday. Here are some more Passover desserts worth celebrating, and classic Passover recipes to enjoy before dessert.

How do you store chocolate-covered matzo?

After you've refrigerated your chocolate-covered matzo for 2 hours, you can keep it in an airtight container at room temperature for up to 5 days. If you prefer to eat it cold, you can keep it in the fridge.

Lauren Pahmeier, Taste of Home Associate Editor and Catherine Ward, Taste of Home Prep Kitchen Manager

Nutrition Facts

1 piece: 155 calories, 10g fat (6g saturated fat), 20mg cholesterol, 4mg sodium, 18g carbohydrate (13g sugars, 0 fiber), 1g protein.

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