Chocolate Covered Matzah - A Passover Favorite

[Editor's Note: This post was adapted from my old blog website where it all started (hosted on Wordpress) and was originally published in April 2015.]

Chocolate covered saltines have been a tradition in my family for many years.  These little treats are easy to make and even easier to devour.  A caramel/toffee-like mixture baked on saltines until golden and then smothered in chocolate chips - how could anyone resist?  The best part about this recipe is that the cracker is just a vehicle for the other ingredients and almost any cracker (gluten free or not) can be substituted in.  For Passover, we substitute a regular cracker for matzah and it is heavenly.

When I was working out of our corporate office (I now work remotely from sunny Florida!) we had a team holiday party.  Lunch was catered and everyone was invited to bring in desserts to round out the meal.  I wanted to contribute with something I knew I would be able to enjoy without the stress of coworkers nagging me about why I'm not having any desserts or a sad little questions such as "isn't there anything you can eat?" or "are these gluten free?"

Knowing how much of a hit the traditional favorite is, and considering I wanted to bring in something I could enjoy for dessert, I whipped up some batches of the chocolate covered matzah to share with everyone. 

Turns out, these were the most well received dessert of the day and some people were even raving about it!  No one could "taste" the "gluten free".


Keeping in mind the successful reviews, I decided to make this for my family and friends for our traditional Passover Seder.  My dad and stepmom made sure to have 90% of the meal made GF so I could enjoy without worrying, including my own plentiful serving of my favorite - matzah ball soup (THANK YOU).  They also asked a few of the guests to bring some GF desserts for me which I greatly appreciated.  However, the night wouldn't have been complete without some chocolate covered matzah.  When laid out on the table with the rest of the desserts (plated separately to keep safe, of course), no one was discriminating because of the GF label.  A family friend even mentioned that it was the best dessert on the table - verbatum!  Given that there were desserts to feed an army of 50, it was quite the compliment.

I wanted to share my version of this gluten free chocolate covered matzah to hopefully inspire you and show you that you can still enjoy delicious desserts with Celiac!  While the recipe below clearly isn't the healthiest, remember it is a dessert and you should always allow yourself to indulge from time to time!



  • 1 box of gluten free matzah (I like Yehuda)**
  • 2 sticks of butter
  • 3/4 cup of sugar
  • 1 bag of semi-sweet chocolate chips


  1. Preheat oven to 375 degrees.
  2. Line a baking sheet (you may want to use multiple at once) with tin foil.  Break matzah into about 8 pieces per sheet and line them next to each other.  Make sure each piece doesn't touch, but there doesn't need to be much room in between them.
  3. In a small saucepan, melt butter.  Add sugar to the pan while butter is melting.  Stir occasionally.  Once butter is fully melted, sugar may settle to the bottom. This is OK.
  4. Spoon the butter/sugar mixture to cover all pieces.  Make sure to include the sugar from the bottom.
  5. Place in oven for about 7-10 minutes until mixture becomes golden.
  6. One golden, remove from oven.  Immediately drop about 4-5 chocolate chips over each piece.
  7. After a minute or two, use a knife to spread chocolate over the cracker.  If you find that you didn't add enough chocolate, you can place a few more chocolate chips on top, place back in heated oven for 2 minutes to warm up, and then spread again.
  8. Optional - add a sprinkle of pink salt (sea salt would be a great, too!) on top of each one.
  9. Place in fridge until chocolate sets.

**Can sub any cracker to make any time of year.  For my winter office party, I used Glutino table crackers and it turned out wonderfully.

Tip: Always check all ingredient labels and ensure they are gluten free.  I always feel more at ease when an ingredient is "certified gluten free" but sometimes opt for others as long as there are no possible traces of wheat/gluten listed on the packaging.