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CHOCOLATE CARAMEL MATZO WITH STRAWBERRIES AND COCONUT
Food & Drink
12 oz. dark chocolate (about 1 1/2 cups)
1 11oz. Kraft caramel
1 tablespoon heavy cream
1-2 drops pink food coloring
1/2 cup marshmallow fluff
1/2 oz. freeze-dried strawberries (about 3/4 cup)
3 tablespoon shredded coconut
Preparation: Line a ¼-size baking sheet (13x9in.) with parchment paper. Place the matzo in one layer on the baking sheet, breaking where necessary to fill the pan completely; set aside.
In a large microwave safe bowl, melt chocolate in 30 seconds bursts, stirring in between; set aside. In a second microwave safe bowl, add caramels and heavy cream and melt in 30 seconds bursts, stirring in between.
Pour and spread ½ cup of chocolate over the matzo in an even layer. Transfer to freezer and chill for 5 minutes. Remove from freezer, pour and spread caramel on top. Pour and spread remaining chocolate on top of caramel.
In a small bowl stir pink food coloring into marshmallow fluff. Transfer marshmallow fluff to a pastry bag. Randomly pipe it over the top of chocolate layer. With a spatula or knife, swirl the marshmallow fluff into the chocolate to create a marbled pattern (don't over mix as you will loose the marble effect) Sprinkle freeze-dried strawberries and coconut on top. Refrigerate until set, about 10 minutes. Cut bark into pieces. Keep refrigerated until ready to serve.