ChefUptothePlate

Food, Nutrition and Cooking


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Peanut Butter and Chocolate Matzo Candy

A recipe for delicious matzo toffee crunch candy inspired me to come up with this version that has more protein, healthier fat (from the peanut butter) and is even easier to make.

Peanut Butter and Chocolate Matzo Candy

2 sheets of matzo (white or whole wheat)

~ 1/2 cup peanut butter (preferably natural, chunky) 

~ 1 cup semi-sweet chocolate chips (Trader Joes makes one that is parve)

Preheat oven to 350 degrees F. Line a baking sheet with foil or parchment. 

Spread the peanut butter on the matzo and bake for 8- 10 minutes; keep an eye on it, you don’t want the PB or the matzo to burn. 

Turn off the oven. Sprinkle the chips on top of the hot matzo and put back into the oven (remember the oven is OFF) for about 8 minutes.

Remove from oven and spread the chocolate evenly over the matzos. BE CAREFUL, THE MATZO IS VERY HOT AT THIS POINT. Let cool so that chocolate hardens. Break into bite sized pieces. 


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Lots and lots of Matzo

Close your eyes – you will swear you are eating Greek Spinach Pie

Matzo Spinach Pie

20 ounces frozen chopped spinach, thawed and drained

6 sheets of matzo or 8 oz matzo farfel

4 large eggs or 1 cup egg substitute

6 ounces grated Parmesan cheese (Parmigiano Reggiano is best)

1 package (8 oz) farmer cheese

4 ounces crumbed feta cheese

Cooking spray

Preheat the oven to 350 degrees F. Lightly soak the matzo in water to slightly soften, crush and drain thoroughly or use the farfel with a small amount of water added to soften. 

Beat the eggs, add the spinach, matzo and cheeses. Combine thoroughly. Spray a 9 x 13 baking pan with cooking spray. Spread the mixture in the pan and bake for 45 minutes or until the top is golden and firm. Serve hot or at room temperature. Serves 6 as a main dish and 8-10 as a side dish.