Recipe: Hanukkah matzo bark
Make these delicious sweet and crunchy treats for Hanukkah this year.
There’s something about the salty, bland taste of matzo mixed with good bittersweet chocolate that makes this holiday treat addictive—you might want to double (or even triple) the recipe!
• Cookie sheet
• 4 pieces plain matzo, broken into
• 2-to-3-in/5-to-7.5-cm pieces
• Parchment paper
• Double boiler
• 3/4 cup/150 g coarsely choppedhigh-quality bittersweet chocolate
• (70 percent cocoa)
• Rubber spatula
• 1/2 cup/60 g slivered almonds (optional)
• Aluminum foil
• Medium saucepan
• 1/2 cup/113 g (1 stick) unsalted butter
• 1/2 cup/110 g brown sugar
1 Preheat the oven to 425°F/220°C/gas 7.
2 On a cookie sheet, toast the matzo pieces for 6 to 8 minutes, or until they are obviously more golden and crispy. Transfer the matzo to a plate to cool.
3 Line the cookie sheet with a single piece of parchment paper, then place a piece of foil on top of that. Make sure both layers completely cover the cookie sheet.
4 In a medium saucepan, melt the butter and sugar over low heat. Let cook for 2 minutes.
5 Meanwhile, in a double boiler, melt the chocolate. When the chocolate is melted, pour the butter mixture into the chocolate and stir until blended.
6 Arrange the matzo evenly over the lined cookie sheet and use a rubber spatula to drizzle the chocolate mixture over it, taking care to coat all the matzo pieces. The cookie sheet should be completely covered in a thin layer of chocolate. Sprinkle with nuts, if desired.
7 Place the cookie sheet in the refrigerator for at least an hour, until the chocolate has hardened completely. Cut the bark into squares and remove all the foil. Arrange the pieces on a plate and serve.
Tip: Hanukkah bark will keep for a week in the refrigerator.
BUY THIS BOOK
Excerpted from Holiday Crafting and Baking with Kids, Copyright © 2011 by Jessica Strand. Photography by Aimee Herring. Excerpted by permission of Chronicle Books. All rights reserved.