Matzah with chocolate pb spread is a no-cook snack built from crisp unleavened bread, melted chocolate, and creamy peanut butter. The plain, cracker-like matzah gives a dry snap that holds up under a thick layer of spread without turning soggy for at least an hour. This recipe shows a reliable ratio so the chocolate sets and the peanut butter stays spreadable, not runny.
The combination works because the bitter cocoa in the chocolate cuts the salt and fat of the peanut butter while the matzah adds a neutral crunch. You get a sweet-savory bite that eats like a candy bar but takes under five minutes to assemble. It’s a practical option during Passover when regular wheat crackers and most cookies are off the table. If you enjoyed this, our chocolate chip cookies is worth trying next. Making this matzah with chocolate pb spread at home is surprisingly straightforward once you know the key steps.
Why You’ll Love These Matzah With Chocolate Pb Spread
- Ready in under 5 minutes with zero baking or stove time.
- Uses three pantry ingredients you likely already keep on hand.
- Holds a crisp texture for an hour after assembly, unlike soft bread.
- Naturally dairy-free if you choose dairy-free chocolate chips.
- Easy to scale up for a crowd or down for a single snack.
Ingredients You’ll Need
- 2 sheets plain matzah (about 7 x 7 inches each)
- 1/2 cup semi-sweet chocolate chips (dairy-free if needed)
- 1/3 cup creamy peanut butter (no-stir style works best)
- 1 teaspoon neutral oil (such as canola or sunflower)
- 1/8 teaspoon flaky salt (optional, for finishing)
Ingredient Substitutions
Semi-sweet chocolate chips: Replace with an equal volume of dark chocolate chunks (60-70% cacao) for a deeper, less sweet finish. Dark chocolate melts slower and sets harder, so let the spread sit 10 minutes longer before cutting. The result is more bitter and adult-oriented but pairs better with salty peanut butter. The matzah with chocolate pb spread works well for weeknight cooking when time is limited.
Creamy peanut butter: Swap with an equal amount of almond butter for a milder, slightly grainy spread. Almond butter is looser at room temperature, so chill the assembled matzah 15 minutes to firm it up. Expect a nuttier, less salty profile and a lighter tan color on top. Storing leftover matzah with chocolate pb spread correctly keeps it tasting good for days.
Plain matzah: Use gluten-free oat matzah in the same sheet count if wheat is a concern. Oat matzah bends more and absorbs oil faster, so brush less oil on the chocolate. The bite stays chewy rather than shattering crisp.
Neutral oil: Substitute with an equal teaspoon of coconut oil to help chocolate release from the spoon. Coconut oil solidifies below 76°F, so keep the spread at room temp until served. The chocolate gains a faint coconut note and a shinier surface. For another easy option, check out our recipe search.
Step-by-Step Instructions
- Place 2 sheets of plain matzah on a flat cutting board or rimmed baking tray, leaving space between them so heat from your hands doesn’t soften the edges.
- Combine 1/2 cup semi-sweet chocolate chips and 1 teaspoon neutral oil in a microwave-safe bowl. Heat on medium-low heat in 20-second bursts, stirring after each, until the chips look glossy and melted with no lumps.
- Spoon the melted chocolate onto the matzah and use the back of the spoon to spread it to within 1/4 inch of the edges so it doesn’t drip off when set.
- Drop 1/3 cup creamy peanut butter in 4 small dollops across each chocolate layer, then swirl with a fork until both layers show as ribbons, not fully mixed.
- Sprinkle 1/8 teaspoon flaky salt over the top if using, pressing lightly so it adheres to the soft spread.
- Let the tray sit at room temperature 20 minutes until the chocolate feels firm to touch, or chill 8 minutes for faster set, then break into pieces and serve.
Pro Tips
Warm the peanut butter jar in a bowl of hot water for 3 minutes before dolloping so it swirls instead of tearing the chocolate layer underneath.
Use a fork held flat to drag through both layers; this keeps the ribbons distinct and prevents a muddy single color that hides the peanut butter.
If your kitchen is above 75°F, chill the assembled matzah 10 minutes so the chocolate doesn’t stay tacky and smear when broken.
For clean breaks, score the chocolate with a knife before it fully sets, then snap along the lines once hard. See candy making basics for tempering context.
Assemble on a cold tray straight from the fridge to slow the melt and give you more working time with the spread.
Common Mistakes to Avoid
Overheating the chocolate chips causes them to seize into a stiff paste that won’t spread; stop microwaving while a few lumps remain and stir to finish.
Spreading peanut butter too thick buries the chocolate flavor and makes the matzah bend; keep each dollop under a tablespoon and swirl thin.
Skipping the oil in the chocolate makes it set too hard and crack off the matzah when bitten; the teaspoon keeps the layer flexible.
Using natural oily peanut butter without stirring leads to a greasy puddle; choose no-stir or stir thoroughly before measuring.
Serving Suggestions
Cut the sheet into 4 squares and plate with orange slices to add acidic contrast against the rich spread. A small cup of strawberry sauce on the side gives a fresh dip for the broken pieces.
For a dessert board, pair with chocolate bun bites and grapes so the matzah adds a crunchy element among soft baked goods.
Serve chilled straight from the fridge if you want the chocolate to snap; room temp gives a softer, more candy-like chew that kids often prefer.
Storage and Reheating
Store pieces in an airtight container layered with parchment and keep refrigerated for up to 5 days; the chocolate stays set and the matzah stays crisp. Do not leave assembled matzah out more than 2 hours or the peanut butter softens the bread.
Freeze in a sealed bag for up to 1 month, then thaw 5 minutes at room temp. No reheating is needed; eat cold for a firm bar-like texture.
If the chocolate dulls in the fridge, that’s normal fat bloom and doesn’t affect safety or taste. Avoid microwaving to soften, as the matzah will steam and go limp.
Recipe Variations
Nut-Free Version
Replace peanut butter with an equal amount of sunflower seed butter for a school-safe spread. The color turns greenish when mixed with chocolate but the taste stays mild; chill 12 minutes for a firm set since seed butter is looser.
Mint Chocolate Version
Stir 1/4 teaspoon peppermint extract into the melted chips before spreading for a candy-cane profile. Use mini egg cookies as a side for a themed plate. The mint sharpens the cocoa and reads as dessert rather than snack.
Caramel Swirl Version
Add 2 teaspoons date caramel in place of one peanut butter dollop for a chewy sweet layer. The matzah with chocolate pb spread gains a toffee note; cut smaller pieces since the caramel sticks to teeth. Chill 15 minutes so the added moisture doesn’t soften the bread.
Espresso Version
Dissolve 1/2 teaspoon instant espresso in the oil before mixing with chips to deepen bitterness. Pair with french roast coffee for a breakfast-style bite. The caffeine note makes the peanut butter taste roasted rather than sweet.
Matzah With Chocolate Pb Spread
Description
Matzah with chocolate pb spread is a no-cook snack built from crisp unleavened bread, melted chocolate, and creamy peanut butter.
It delivers a sweet-savory bite that eats like a candy bar and takes under five minutes to assemble.
Ingredients
Instructions
-
Place matzah on tray
Place 2 sheets of plain matzah on a flat cutting board or rimmed baking tray, leaving space between them so heat from your hands doesn't soften the edges.
Use a cold tray straight from the fridge if you want to slow the melt and give yourself more working time with the spread.
-
Melt chocolate with oil
Combine 1/2 cup semi-sweet chocolate chips and 1 teaspoon neutral oil in a microwave-safe bowl.
Heat on medium-low heat in 20-second bursts, stirring after each, until the chips look glossy and melted with no lumps — stop while a few lumps remain and stir to finish to avoid seizing.
-
Spread chocolate on matzah
Spoon the melted chocolate onto the matzah and use the back of the spoon to spread it to within 1/4 inch of the edges so it doesn't drip off when set.
Keep the layer flexible by including the oil, or it will set too hard and crack off the matzah when bitten.
-
Dollop and swirl peanut butter
Drop 1/3 cup creamy peanut butter in 4 small dollops across each chocolate layer, then swirl with a fork until both layers show as ribbons, not fully mixed.
Keep each dollop under a tablespoon and swirl thin so the peanut butter doesn't bury the chocolate flavor or make the matzah bend.
-
Add flaky salt
Sprinkle 1/8 teaspoon flaky salt over the top if using, pressing lightly so it adheres to the soft spread.
This optional step adds a finishing crunch and balances the sweet-savory profile of the chocolate and peanut butter.
-
Set and serve
Let the tray sit at room temperature 20 minutes until the chocolate feels firm to touch, or chill 8 minutes for faster set, then break into pieces and serve.
If your kitchen is above 75°F, chill the assembled matzah 10 minutes so the chocolate doesn't stay tacky and smear when broken.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 280kcal
- % Daily Value *
- Total Fat 16g25%
- Saturated Fat 5g25%
- Sodium 180mg8%
- Total Carbohydrate 30g10%
- Dietary Fiber 3g12%
- Sugars 14g
- Protein 7g15%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Storage: Store pieces in an airtight container layered with parchment and keep refrigerated for up to 5 days; the chocolate stays set and matzah stays crisp.
- Make ahead: Assemble on a cold tray from the fridge to slow the melt and gain more working time with the spread.
- Pro tip: Warm the peanut butter jar in hot water 3 minutes before dolloping so it swirls instead of tearing the chocolate; pair with chocolate bun bites on a dessert board.
- Food safety: Do not leave assembled matzah out more than 2 hours or the peanut butter softens the bread; freeze up to 1 month and thaw 5 minutes at room temp.
