Chocolate Caramel Matzo

Passover is coming up and I want to remind people that there are amazing desserts out there that are naturally kosher for Passover and don’t require us to eat chalk for dessert :). Here’s one: chocolate caramel matzoh.

I have yet to meet anyone who doesn’t like it and added bonus, it is incredibly easy to put together.

Chocolate Caramel Matzo

4-6 matzo
1 cup (2 sticks) unsalted butter or margarine
1 cup packed brown sugar
½-1 cup chocolate chips

Preheat your oven to 350℉. Line your baking sheet with parchment paper or tin foil and lay out the matzo in a single layer.

In a pan over medium heat, cook butter and brown sugar for ~5 minutes (stirring constantly) until it is fully combined and starts to look more clear than before.

Evenly spread caramel over the matzo using a spatula to help coat each piece. Bake for 15 minutes (rotating the pan halfway, if needed). Remove from the oven and sprinkle chocolate chips all over the pieces of matzo. Put it back in the over for ~2 minutes in order for the chocolate to heat up slightly.

Remove from the oven and use a spatula to spread the chocolate evenly across each piece. Add sprinkles or nuts or even drizzle white chocolate for added decoration. When it’s fully cooled, break into smaller pieces before serving.

Chocolate Chocolate Chip Cookie 2.0 (aka Double Chocolate Cookie)

I developed this recipe back in 2017 when I was on the hunt for the perfect chocolate chocolate chip cookie. I didn’t want one that was cakey, or fudgy, or flourless, or crispy. What I came up with was perfect…at the time. But a few weeks ago I realized that it wasn’t perfect anymore so I made a few adjustments.

They’re still very chocolatey but the texture is improved: thick and chewy without some of the graininess that was there before.

Chocolate Chocolate Chip Cookie 2.0

280g unsalted butter, room temp
225g brown sugar
225g granulated sugar
1 tbsp vanilla extract
2 tsp salt
2 eggs
330g all purpose flour
1 tsp baking soda
90g unsweetened cocoa powder
1 ½ tsp espresso powder
300g dark chocolate chips

Make the cookies: Preheat the oven to 375°. Combine butter, brown sugar, granulated sugar, vanilla, and salt in the bowl of a standing mixer fitted with the paddle attachment. Mix on medium-high speed until light, about 3 minutes. Add the eggs and mix until blended.

Whisk the flour, baking soda, cocoa powders, and espresso powder together, then add to the dough, continuing to mix for 2 minutes. Stir in the chocolate chips.

Using a size 20 scoop, bake for 10 minutes. The cookies will look undercooked but once they have cooled fully (a few hours), they will be perfect.

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Brown Butter Chocolate Pecan Tart

There are two types of desserts that I don’t like: cheesecake and pecan pie. Oh, and coconut macaroons. So, I guess three types of desserts I don’t like. Because of that, I don’t make them often, if ever.

As we head into a new school year with no way to plan for the day after tomorrow, I take solace in the time I was kind and baked a dessert for other people. Also, that pattern is hypnotizing and I think we could all use a bit of a distraction right now.

Brown Butter Chocolate Pecan Tart
from Browned Butter Blondie

Chocolate Graham Cracker Crust
16 graham crackers
¼ cup unsweetened cocoa powder
3 tbsp granulated sugar
½ tsp salt
8 tbsp unsalted butter, melted
1 egg white

Filling
4 tbsp (½ stick) unsalted butter, browned
3 oz. dark chocolate, chopped
½ cup light corn syrup
¾ cup light brown sugar
2 large eggs, room temperature
1 tsp vanilla bean paste
¼ tsp salt
1½ - 2 cups whole pecans

Make the crust: Preheat oven to 350℉. Grease the bottom and sides of a removable 9 inch tart pan with either butter or a non-stick spray.

In the bowl of a food processor, add graham crackers, sugar, cocoa powder and salt. Pulse together until it is all finely ground. Add the melted butter and combine until the mixture is fully coated. Transfer the mixture to a medium bowl and add the egg white. Mix until the crumbs are evenly coated.

Scoop the mixture into the prepared tart pan and use your hands to cover the bottom and sides of the pan. Use the bottom of a glass/your hands to firmly press the mixture in place. Once this is complete, bake for 9 minutes until the crust is set. Remove from the oven and cool slightly.

Make the filling: While the crust is baking, brown the butter: in a sauce pan, melt the butter over medium heat until it has completely melted. Stir it off and on while it begins to bubble and foam a bit. Continue stirring until you start seeing golden brown bits in the pan (~5-6 minutes). The butter will make a crackling sound and once that has stopped, and once you see a decent number of nutty-smelling brown bits, remove the pan from the heat and pour into a small bowl to let cool.

In a microwavable bowl, melt the chocolate in the microwave in 30 second increments (or use a double boiler) until smooth. Set aside to cool until ready to use.

Once the crust is baked, combine the corn syrup, eggs, brown sugar, vanilla, and salt in a large bowl. Whisk to combine. Combine the browned butter and melted chocolate until fully incorporated. Add this to the brown sugar and egg mixture and stir to fully combine. Pour mixture into tart crust and then arrange the pecans on the top of the filling.

Bake at 350℉ for 25-30 minutes or until the edges of the filling are set and the center jiggles slightly. Let it cool on a wire rack for at least an hour and then chill in the refrigerator for 2-3 hours or overnight.