Dark Chocolate Matzo Bark

/

Dark Chocolate Matzo Bark

w/ Dulce de Leche & Maldon Salt

This is a recipe I’m been meaning to post here since I tried it a few years back.. it is SO easy, but SO addicting that you will look for every excuse to make it! I made it when we were invited to a friends Passover dinner- our first Passover experience. I was super excited about how it turned out, but at the last minute I panicked that it wasn’t ‘allowed’ during Passover and left it home. All these years later, I still regret that move! Although as I write this I’m thinking “Am I sure its Passover friendly?!” Anyone who knows, feel free to help a sister out! ;)

Regardless, it’s been a staple sweet treat in our house and I highly recommend you give it a try. It’s so simple with the store-bought dulce de leche that it almost feels silly calling it a ‘recipe,’ but I have searched google to see if it’s out there and, while I spotted some similar versions with toffee, they are not this bark. And the world needs this bark.
Enjoy, sweet friends!

 
 

Dark Chocolate Matzo Bark w/ Dulce de Leche & Maldon Salt

 

ingredients

  • 2 sheets matzo

  • 6 ounces dark chocolate

  • 1⁄3 cup dulce de leche (I use Nestle La Lechera store bought and it’s delish, but if you’re feeling extra adventurous, there is a recipe for a great homemade version here.

  • 1 teaspoon coarse Maldon sea salt

Preperation

  1. Using a heavy object, crush matzo into small pieces.

  2. Melt Chocolate: Place chocolate in a medium heatproof bowl and microwave in 30-second intervals until melted or according to package instructions. (Alternatively, you can create a double boiler by bringing 2-inches of water to a boil in a medium pot over high heat Place bowl with chocolate over pot and stir until chocolate is melted and smooth, 2-4 minutes.)

  3. Assemble Matzo Bark

    Transfer melted chocolate to a parchment-lined baking sheet. Using a spatula, spread into a smooth, even layer. Scatter over crushed matzo in an even layer.

  4. Heat Dulce de Leche: Place dulce de leche in a small pot over low heat and heat, stirring, until runny, about 5 minutes. Pour over bark.

  5. Season Matzo Bark: Sprinkle as much Maldon sea salt as desired over bark. Place in refrigerator or freezer to chill until set, at least 20 minutes or overnight.

  6. Break chilled matzo bark into pieces, big and small, and enjoy!