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In The Know: Eats is a cooking series that showcases easy-to-make and affordable takes on the biggest food trends. From restaurant quality at-home ramen to DIY bubble tea, these are some of the most delicious recipes for all you foodies.
Matzah is an unleavened flat bread traditionally eaten during Passover. But it’s crispy, salty crunch makes it worth enjoying year-round. Plus, you top it with chocolate, coconut, nuts and more to turn it into matzah bark, a delicious, sweet dessert.
¼ cup shredded coconut
3 pieces matzah (lightly-salted variety)
1 cup unsalted butter, cut into cubes
1 (12-ounce) bag semi-sweet chocolate chips
1 teaspoon flaky sea salt
1 cup pistachios, shells off, roughly chopped
Dried rose petals, optional
Place the shredded coconut into a dry nonstick pan. Over low heat, gently toast the coconut until it’s light, golden brown. (Watch the coconut — it can burn fast!) Remove the coconut from the pan, setting it aside to cool.
Next, cover a baking sheet with aluminum foil, and place a sheet of parchment paper on top. Lay out the matzah in one even layer over the parchment paper.
Prepare a double boiler: Place a heatproof bowl over a saucepan filled with water, about 1-inch up the sides. (The bowl should not be touching the water, but hovering over top.)
Heat the water over medium-low heat.
Place the butter and chocolate chips in the heat-proof bowl, stirring occasionally until the mixture is completely melted and smooth.
Spread the melted chocolate over the matzah in an even layer.
Sprinkle the top of the chocolate with sea salt, pistachios, coconut and rose petals while it’s still warm gooey.
Allow the chocolate-coated matzah to cool in the refrigerator for 10 to 20 minutes.
Once cooled, break the matzah into pieces.
Drizzle caramel sauce on top of the matzah and serve right away or save a little for later — if you can
If you liked this recipe, check out this recipe for Reese’s ice cream sandwich cake.
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