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Chocolate Matzah with Dried Apricots and Cranberries

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Chocolate Matzah with Dried Apricots and Cranberries

Chocolate Matzah with Dried Apricots and Cranberries takes the classic cracker "crack" to a new level of addicting.

We’ve done Chocolate Matzah before. And we’ve talked about the reasons this stuff is crack: caramel-soaked crackers, chocolate. We’ve also mentioned that if I take one tiny bite I’m done for, and I have to make another batch of Chocolate Matzah. That’s what happened here.

We made our Chocolate Matzah way too early this year. Passover is Saturday, and we made this stuff the Sunday before. It’s the end of the week now, and we are looking at our stash, thinking there’s really not enough for everyone else. So we made some more.

But the second version of Chocolate Matzah hits a whole new level of yum. We aren’t going back. Because we already had some in the freezer, we only made one sheet-pan’s worth. Which means the butter and sugar got doubled up on top of the matzah. Which means Chocolate Matzah Number Two is already better than the original. Then we had the idea to add some chopped dried fruit to the top. The chewy fruit and chocolate over the crackly, praline-like matzah is more than I can stand.

Here’s hoping we’ll have enough Chocolate Matzah with Dried Apricots and Cranberries for Passover.

Chocolate Matzah with Dried Apricots and Cranberries

4 sheets matzah 
1 cup (2 sticks) unsalted butter
1 cup dark brown sugar
12 ounces milk chocolate chips
1 cup chopped dried apricots and/or cranberries

Preheat the oven to 350 degrees. Line a baking sheet with parchment, then wax paper. Spray the wax paper generously with non-stick cooking spray. 

Arrange the matzah to cover the baking sheet. You will need to break some to make it fit together. Perfection is not necessary.

In a medium saucepan over medium-high heat, melt the butter and sugar, stirring with a wooden spoon until the butter melts. Bring the mixture to a boil over medium-high heat, and stir occasionally. Let this bubble for 3 to 4 minutes.

Quickly and carefully (it’s very hot) pour the caramel over the matzah on the baking sheets, and use an offset spatula to spread it to the edges of the crackers. Bake for 15 minutes.

Remove the matzah from the oven and sprinkle the chocolate chips over. Let them sit for 3 to 4 minutes, until they are melty enough to spread. Use a knife or offset spatula to spread the chocolate evenly over the matzah. Sprinkle the dried fruit over the top. Let the matzah cool, then refrigerate it for an hour. 

When it is cool and the chocolate has set, cut (or break) the matzah into pieces. Store in an airtight container at room temperature or in the freezer.

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