Chocolate-Covered Matzo Bark

Makes 2 dozen pieces

Make this easy sweet treat a day or two ahead. After the chocolate has set, simply store the matzo bark in an airtight container at room temperature until ready to serve.

Ingredients

6 (about 6-inch x 6-inch) lightly salted matzo crackers
1/4 cup non-dairy buttery spread, such as Earth Balance, melted
1/4 cup 365 Everyday Value Vegan Cane Sugar
3/4 cup 365 Everyday Value Vegan Semisweet Chocolate Chips, melted
1/3 cup finely chopped pistachios or crushed peppermints

Method

Preheat oven to 350°F. Arrange matzos on 2 large baking sheets in a single layer, breaking some in half to fit. In a medium bowl, whisk together buttery spread and sugar and use all of it to brush tops of matzo. Bake, rotating trays halfway through, until sugar is lightly browned, 15 to 20 minutes. Set trays aside to cool completely. Using a fork, drizzle matzo all over with chocolate and then immediately sprinkle pistachios or peppermints over the top. Briefly chill the trays in the fridge until chocolate is set and then break or cut into 24 pieces. Store in an airtight container at room temperature until ready to serve.

Nutrition

Per serving (1 piece): 100 calories (45 from fat), 5g total fat, 2g saturated fat, 0mg cholesterol, 20mg sodium, 13g total carbohydrate (1g dietary fiber, 6g sugar), 2g protein

http://www.wfmi.org/recipes/2636