Hello again, aspiring vegans! Spring has sprung! Sort of. Syracuse is a few weeks behind the rest of the country, but as we roll into April the temperature will rise to a sweltering 50 degrees (or we'll get another freak snowstorm - either way).
According to my Facebook newsfeed, this week is Passover and this coming weekend is Easter. And what are holidays without a little something to nosh on? Don’t worry though, we’ll definitely keep the bunnies and chicks in dark chocolate form.
This recipe is a fun twist on the traditional Passover fare. I present to you: matzo bark!
Ingredients:
- 4 to 6 sheets unsalted matzo
- 1 cup margarine (I recommend Earth Balance)
- 1 cup firmly-packed light brown sugar
- Big pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1 cup chopped bittersweet chocolate (Can be found at Wegman’s or Trader Joes, just read the ingredients to ensure it's vegan)
- 1 cup toasted, sliced almonds (optional)
Directions:
1. Line a rimmed baking sheet (approximately 11 x 17″) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
2. Preheat the oven to 375F.
3. Line the bottom of the sheet with matzo, breaking extra pieces as necessary to fill in any spaces.
4. In a 3-4 qt, heavy duty saucepan, melt the margarine and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzo, spreading with a heatproof spatula.
5. Put the pan in the oven and reduce the heat to 350F. Bake for 15 minutes. As it bakes, it will bubble up but you should check every few minutes to make sure it’s not burning. If it is in spots, remove it from the oven and reduce the heat to 325F, then replace the pan.
6. Once you've removed the matzo, immediately cover with chocolate chips. Let stand 5 minutes, then smooth out with a spatula.
7. If you wish, also sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
8. Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep for about one week.
Note: If making for Passover, omit the vanilla extract or find a kosher brand.
Adapted from this [11] recipe.
