Valentine’s is just a few days away, so I thought I would load you up on this last minute, no-bake, easy-to-make matzo bark.
Let me start by reminding you, I promised to keep Valentine’s dessert simple this year, so for this dessert, I bypassed the homemade caramel for melted caramel squares. But if you decide to roll up your sleeves and add 10 minutes to this 20-minute dessert, here’s a great recipe for homemade caramel (with step-by-step photos—shameless self-promotion). From there I layered it with chocolate, pink (dyed) marshmallow fluff, freeze-dried strawberries and shredded coconut.
For those wondering, yes, you can skip the freeze-dried strawberries, but it really makes this dessert by giving it balance and the fruity bite cuts through all the sweetness. As for the other ingredients, can you use something other than matzo? Sure there are a lot of options like saltines, Ritz crackers, and graham crackers. But here’s the thing, even the low-sodium saltines were too salty; the Ritz crackers too buttery, and the graham crackers too sweet. That said, your palate, your preference.
This is a highly adaptable recipe, so if you go tweaking this—come back and share with the rest of us what you did, because variation inspires all of us.
Chocolate Caramel Matzo with Strawberries and Coconut
Yield: Makes one 13x9 slab
- 12 oz. dark chocolate (about 1 1/2 cups)
- 1 11oz. Kraft caramel
- 1 tablespoon heavy cream
- 1-2 drops pink food coloring
- 1/2 cup marshmallow fluff
- 1/2 oz. freeze-dried strawberries (about 3/4 cup)
- 3 tablespoon shredded coconut
Preparation: Line a ¼-size baking sheet (13x9in.) with parchment paper. Place the matzo in one layer on the baking sheet, breaking where necessary to fill the pan completely; set aside.
In a large microwave safe bowl, melt chocolate in 30 seconds bursts, stirring in between; set aside. In a second microwave safe bowl, add caramels and heavy cream and melt in 30 seconds bursts, stirring in between.
Pour and spread ½ cup of chocolate over the matzo in an even layer. Transfer to freezer and chill for 5 minutes. Remove from freezer, pour and spread caramel on top. Pour and spread remaining chocolate on top of caramel.
In a small bowl stir pink food coloring into marshmallow fluff. Transfer marshmallow fluff to a pastry bag. Randomly pipe it over the top of chocolate layer. With a spatula or knife, swirl the marshmallow fluff into the chocolate to create a marbled pattern (don't over mix as you will loose the marble effect) Sprinkle freeze-dried strawberries and coconut on top. Refrigerate until set, about 10 minutes. Cut bark into pieces. Keep refrigerated until ready to serve.