For anyone who is Jewish and celebrates Passover, you know we have one more night (and day) before we get to eat bread again. Yay! Struggling what to make for your last day? Are you on matzah overload? Try these simple, yet different recipes to mix it up so you don’t go crazy!
4 pieces matzah
1 1/2 cup Prego
1/2 cup shredded mozzarella cheese
1/2 cup shredded parmesan cheese
1 tbsp oregano
1. Spread sauce over each piece of matzah.
2. Sprinkle mozzarella cheese, followed by parmesan cheese evenly on each piece.
3. Sprinkle oregano over each piece evenly.
4. Bake at 400 degrees until the cheese is melted.
4 sheets unsalted non-egg matzah
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
1 (12-ounce) package semisweet chocolate chips (2 cups)
1. Preheat oven to 250 degrees.
2. Line a baking sheet with parchment paper. Place matzah in an even layer and set aside.
3. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
4. Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
5. Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
6. Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.