I mean my blog is not over —though lately it might seem as if I’ve deserted it.
And speaking of dessert.…that’s what brought me back just under the wire: the start of Passover and the continuation of a sweet and very blog-worthy tradition. (More soon on the reasons I’ve been MIA.)
Meanwhile, you don’t want to Pass Over this recipe, whether you’re Jewish or not.
Happy Passover to all who celebrate. Sweetness and lots of chocolate to all.
4 whole matzos
1 stick butter
1 cup brown sugar
16 oz. chocolate chips
½ cup chopped walnuts (optional)
Preheat oven to 350.
Lay matzo in a flat jelly roll pan or cookie sheet that has been greased well. You can break the matzo to fit into the pan.
Melt butter and add brown sugar and stir till bubbly.
Pour over matzo and spread lightly with a spatula.
Bake at 350 for 15-20 minutes.
Take out of oven and turn oven off.
Sprinkle matzo with chocolate chips and return to oven for 1-2 minutes.
It will melt quickly. Remove from oven and spread with spatula.
Sprinkle with chopped nuts if you want.
Chill in refrigerator. Break up into pieces after it is cold.
Can be made in advance, I put it into Ziploc bags and keep in refrigerator.
Amount of servings: Hard to estimate. I multiply the recipe several times—so plan accordingly. In my experience, the recipe above serves one.