Passover Sweet Treats

This super-simple treat from The Colorful Kitchen transforms matzah into something sweet, colorful, and fun. You’ll need to help your littles melt the chocolate, but the rest of the recipe may be easy enough for kids to handle on their own.

What You’ll Need

  • 4 pieces of matzah
  • 2 cups vegan chocolate chips, divided
  • 1½ cups cup vegan mini marshmallows
  • ¼ cup coconut butter, melted
  • 2 tablespoons sprinkles

Instructions

Serves: 12-18
Total Time: Approx. 1 hour

  1. Line a baking sheet with parchment paper. Place the four pieces of matzah on it.
  2. In a double boiler (or a small saucepan on the stove at low heat), melt 1½ cup of the chocolate chips.
  3. Use a spoon or small spatula to spread the chocolate over the pieces of matzah.
  4. On two pieces of matzah, place the marshmallows over the chocolate. Flip the other two pieces of matzah and sandwich them on top of the two with marshmallows. Gently press down.
  5. Place the baking sheet in the freezer so the chocolate can harden up (about 30 minutes).
  6. Once the chocolate is hardened, remove the baking sheet from the freezer. Use your hands to break the matzah into pieces (about 9 per matzah sandwich).
  7. Melt the remaining ½ cup of chocolate chips and drizzle the chocolate over the matzah. Drizzle the coconut butter over everything, then add the sprinkles on top.
  8. Return the baking sheet to the freezer for another 10 minutes so the drizzles can harden. Store in an airtight container at room temperature.

Macaroons are a Passover classic, and these ones from Cookie + Kate are a bit lighter and super flavorful. Kids will love dipping them into the melted chocolate—a touch that makes these extra special.

What You’ll Need

  • 3 egg whites
  • 1 cup raw sugar
  • 3 tablespoons real maple syrup (or honey)
  • 2 teaspoons vanilla extract
  • ½ teaspoon salt
  • ½ teaspoon cinnamon
  • 3 cups unsweetened coconut, plus a bit more if necessary
  • 12 ounces semisweet/dark chocolate chips

Instructions

Yields about 2 Dozen Cookies

  1. Preheat oven to 375 degrees Fahrenheit.
  2. Beat the egg whites with a whisk until they are loose and frothy.
  3. Add the sugar, maple syrup, vanilla, salt and cinnamon. Stir to combine.
  4. Add the coconut and mix thoroughly. If you see any syrup pooling at the bottom of the bowl, gradually mix in more coconut flakes until you no longer see any excess. You want the mixture to be just moist enough to hold its shape when compacted into a ball.
  5. Using your hands or a cookie dough scoop, scoop out about 1 tablespoon of the coconut mix at a time and gently scrunch it into a round-ish shape. Place each macaroon onto a cookie sheet lined with parchment paper.
  6. Place the baking sheet on the middle rack of the oven and bake for 12-14 minutes, until the tops are lightly golden brown.
  7. Once the cookies have cooled completely, melt the chocolate chips. I find it’s easiest to melt the chocolate in the microwave at 20 to 30 second intervals (stir between each interval!). You can also melt the chocolate over a double boiler or in a glass bowl over gently simmering water. Stir the chocolate chips until they have completely melted, and remove from heat.
  8. Lay out a new piece of parchment paper. Dip each macaroon into the melted chocolate, about half way. Lay on the parchment for chocolate to harden. You can speed up the process by placing the baking sheet in the refrigerator or freezer for 10 minutes.

Weelicious suggests adding some apple, cinnamon, and walnuts to this traditional Passover favorite, and you have a sweet breakfast dish that you'll want to make year-round.

What You’ll Need

  • 2 large eggs
  • 2 tablespoons milk
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon kosher salt
  • 2 sheets whole wheat matzoh
  • 2 teaspoons butter
  • 1 small apple, grated (you can peel the apple or leave it unpeeled depending on your preferences)
  • 2 tabespoons chopped walnuts

Instructions

Serves 4
Total Time: Approx. 10 Minutes

  1. In a bowl, whisk together the eggs, milk, cinnamon and salt.
  2. Break apart the matzo into bite-sized pieces, add to the egg mixture, and stir to coat.
  3. In a saucepan over medium heat, melt the butter. Add the matzo mixture to the pan and cook, stirring occasionally, for about 1 minute. Add the apples and walnuts and cook for another 2 minutes, until the eggs are cooked through.

This recipe might just be proof that you could put frosting and sprinkles on anything and it would be delicious, including matzah.

White chocolate, whipped cream cheese filling, and a healthy shower in frosting makes this matzah cake a fun, colorful, and pretty delicious dish to enjoy any time during Passover. 

What You’ll Need

  • 4 pieces of matzah
  • Lots of colored sprinkles
  • 1 ½ cups white chocolate chips

For the filling:

  • 6 oz cream cheese, softened at room temperature
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1 ½ cups heavy cream (keep very chilled until ready to use)
  • Pinch of salt

For the frosting:

  • 2 cups powdered sugar (look for special kosher-for-passover powdered sugar)
  • 1/3-1/2 cup milk
  • 1 tsp lemon juice

Instructions

  1. Place white chocolate in a glass bowl and heat in the microwave for 30 second intervals, stirring well in between, until smooth. Spread a few Tbsp on 3 pieces of matzah. Set aside.
  2. To make the filling, beat the cream cheese and sugar together using a hand mixer. Add vanilla and mix. Take chilled heavy cream and stream in to cream cheese mixture while beating on high. Beat until doubled in size but not too stiff.
  3. Pipe or spread the filling on first layer of white chocolate covered matzah. Top with second piece of white chocolate covered matzah and add more filling. Repeat a third time and then top with plain matzah.
  4. Place in fridge overnight.
  5. Remove matzah cake from fridge and flip over (you will notice that the matzah has started curl a bit overnight).
  6. To make the frosting, whisk together powdered sugar, lemon juice, and milk. If it looks too thick, add a touch more milk.
  7. Pour frosting over the top of cake. Allow to sit another 1-2 hours.
  8. Top with sprinkles.

Matzah is the perfect crunchy, flaky base for a thin coating of buttery caramel and melted chocolate, along with whatever toppings your heart desires. Crispy, flaky matzo covered with brown sugar caramel and bittersweet chocolate— this stuff is so addictive you won’t want to wait for Passover.

What You’ll Need

  • 4 to 5 
  • 1 cup 
  • 1 cup 
  • 1 cup 
  • Toppings, like chopped nuts, candied ginger, sea salt, peanut butter chips, and chocolate chips - Even sprinkles for some fun color!

Instructions

  1. Preheat the oven to 375°F and line a baking sheet with aluminum foil or parchment paper. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely.
  2. In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
  3. Put the pan in the oven, then immediately turn the heat down to 350°F. Bake for 15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325°F. (While it is cooking, resist all urges to scrape the pan with extra pieces of matzo. You will burn yourself. Trust me.)
  4. After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly over the caramel with a spatula.
  5. You can leave it just as is, enjoying the simplicity, or sprinkle the brittle with toppings while the chocolate is still melted.
  6. Let the brittle cool completely, then break it into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, I've never had it last long enough to test out the theory.

What You’ll Need

  • 2 cups Kedem Grape Juice
  • 1 (3-ounce) box Gefen Clear Jell Dessert

Instructions

  1. In a small pot, bring the 2 cups of grape juice to a simmer, until small bubbles start to appear around the edge.
  2. Remove pot from the stove and mix in the jello mix. Divide into glasses and refrigerate until firm, about 45 to 60 minutes.