18-Layer No Bake Matzo S'mores Cake For Passover

Here's an easy and delicious Passover dessert that I make every year. I found this recipe for an 18-Layer No Bake Matzo S'mores Cake on the back of the Manischewitz Matzo Box many years ago. 

Right up my alley, with a few tweaks!
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'mores Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.

To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries, and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

18 LAYER NO BAKE MATZO S'MORES CAKE: Passover

Here's an easy and delicious Passover dessert. I found this recipe for No Bake Matzo S'mores Cake on the back of the Manischewitz Matzo Box. Right up my alley, with a few tweaks! Nothing you can do about replacing the matzo with graham crackers if you're serving this during Passover. However, you can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's kosher for Passover.

Here are some tips, too! 

First, you can half this recipe. How many people are you feeding, after all?

Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'mores Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme - yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.

To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

18-LAYER NO BAKE MATZO S'MORES CAKE for Passover

Here's an easy and delicious Passover dessert that I make every year. I found this recipe on the back of the Manischewitz Matzo Box a few years ago. What's really funny is that this is a recipe for a No Bake Matzo S'mores Cake. Right up my alley, with a few tweaks! Don't replace the matzoh with graham crackers if you're serving this for Passover, but if you're not, give it a go. You can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's Kosher for Passover.

Here are some tips, too! 
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'mores Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.

To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

CHOCOLATE MATZO TOFFEE aka MATZO BRITTLE for Passover

My sister made this fabulous Chocolate Matzo Toffee aka Matzo Brittle for the Passover Seder a few years ago. It's an easy recipe, but it does take time.. lots of waiting. But if you're doing other things, it's a snap! Photo by Judie Siddall.

Recipe for Passover Toffee is from Celebrate Passover by Deborah Heiligman (National Geographic Holidays Around the World) No date. In the acknowledgements of the book the author thanks "Vivian Phillips who gave me the toffee recipe years ago." This book is for children, but the directions for this recipe say, "You will need an adult to help you."  To eat it, for sure!

PASSOVER CHOCOLATE MATZO TOFFEE

18-LAYER NO BAKE MATZO S'MORES CAKE for Passover

Here's an easy and delicious Passover dessert that I make every year. I found this recipe on the back of the Manischewitz Matzo Box. What's really funny is that this is a recipe for a No Bake Matzo S'mores Cake. Right up my alley, with a few tweaks! Nothing you can do about replacing the matzo with graham crackers if you're serving this during Passover. However, you can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's kosher for Passover.

Here are some tips, too! 
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'mores Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.

To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

18 Layer No Bake Matzo S'mores Cake for Passover

Here's an easy and delicious Passover dessert that I make every year. I found this recipe on the back of the Manischewitz Matzo Box. What's really funny is that this is a recipe for a No Bake Matzo S'mores Cake. Right up my alley, with a few tweaks! Nothing you can do about replacing the matzo with graham crackers if you're serving this during Passover. However, you can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's kosher for Passover.

Here are some tips, too! 
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'more Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 ounces bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add ground espresso to melted chocolate; mix well. Set aside.
Using beater attachment of mixer, whip topping as you slowly add sugar and almond extract and form soft peaks.
Separate half whipped topping into another bowl. Add about 1/2 cup of cooled, melted chocolate into one of whipped topping bowls. Gently fold chocolate into topping using rubber spatula.

To Assemble Cake:
Using pastry brush or knife, shmear layer of melted chocolate onto top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between white topping and chocolate topping. Sprinkle chopped almonds over each layer before adding next chocolate covered matzo.
Repeat until you have come to last piece of matzo.
Garnish top of cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

18 Layer No Bake Matzo S'mores Cake for Passover

I posted this a few years ago, but I just had to re-post. I often find recipes in odd places such as the back of a carton or box. And, that's exactly where this one was -- on the back of the Manischewitz Matzo Box. What's really funny is that this is a recipe for a No Bake Matzo S'mores Cake. Right up my alley, with a few tweaks! Nothing you can do about replacing the matzo with graham crackers if you're serving this during Passover. However, you can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's kosher for Passover.

Here are some tips, too! 
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'more Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 oz bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add the ground espresso to the melted chocolate; mix well. Set aside.
Using the beater attachment of your mixer, whip the topping as you slowly add the sugar and almond extract and form soft peaks.
Separate half the whipped topping into another bowl. Add about 1/2 cup of the cooled, melted chocolate into one of the whipped topping bowls. Gently fold the chocolate into the topping using a rubber spatula.

To Assemble Cake:
Using a pastry brush or a knife, shmear a layer of the melted chocolate onto the top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between the white topping and the chocolate topping. Sprinkle chopped almonds over each layer before adding the next chocolate covered matzo.
Repeat until you have come to the last piece of matzo.
Garnish the top of the cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.

Chocolate Matzo Toffee for Passover

Photo by Judie Siddall

My sister made this fabulous Chocolate Matzo Toffee for the Passover Seder a few years ago. It's an easy recipe, but it does take time.. lots of waiting. But if you're doing other things, it's a snap!

This recipe for Passover Toffee is from Celebrate Passover by Deborah Heiligman (National Geographic Holidays Around the World-No date). In the acknowledgements of the book the author thanks "Vivian Phillips who gave me the toffee recipe years ago." This book is for children, but the directions for this recipe say, "You will need an adult to help you." To eat it, for sure!

PASSOVER CHOCOLATE MATZO TOFFEE

Chocolate Matzo Toffee for Passover

My sister made this fabulous Chocolate Matzo Toffee for the Passover Sseder this year. It's an easy recipe, but it does take time.. lots of waiting. But if you're doing other things, it's a snap! Photo by  Judie Siddall.

Recipe for Passover Toffee is from Celebrate Passover by Deborah Heiligman (National Geographic Holidays Around the World) No date. In the acknowledgements of the book the author thanks "Vivian Phillips who gave me the toffee recipe years ago." This book is for children, but the directions for this recipe say, "You will need an adult to help you."  To eat it, for sure!

PASSOVER CHOCOLATE MATZO TOFFEE

18 Layer No Bake Matzo S'mores Cake for Passover

I often find recipes in odd places such as the back of a carton or box. And, that's exactly where this one was--on the back of the Manischewitz Matzo Box. What's really funny is that this is a recipe for a No Bake Matzo S'more Cake. Right up my alley, with a few tweaks! Nothing you can do about replacing the matzo with graham crackers if you're serving this during Passover.  However, you can replace the non-dairy whipped topping with marshmallow creme. There are several kosher varieties, including at least one that's kosher for Passover.

Here are some tips, too! 
First, you can half this recipe. How many people are you feeding, after all?
Second, it's easier to prepare each layer separately before stacking.

18-Layer No Bake Matzo S'more Cake  
Recipe from Back of Manischewitz Matzo Box 

Ingredients:
21 oz bittersweet chocolate, melted in the microwave
2 tsp ground espresso
16-ounce container frozen non-dairy whipped topping, thawed (or substitute Passover Marshmallow Creme-yes, it does exist!)
1/4 cup sugar
1 tsp almond extract
1 box (16 oz) Manischewitz Matzo
1/2 cup chopped almonds
White chocolate and fresh berries for garnish (optional)
 
Preparation:
Add the ground espresso to the melted chocolate; mix well. Set aside.
Using the beater attachment of your mixer, whip the topping as you slowly add the sugar and almond extract and form soft peaks.
Separate half the whipped topping into another bowl. Add about 1/2 cup of the cooled, melted chocolate into one of the whipped topping bowls. Gently fold the chocolate into the topping using a rubber spatula.

To Assemble Cake:
Using a pastry brush or a knife, shmear a layer of the melted chocolate onto the top of each matzo square.
Layer each chocolate covered matzo with whipped topping, alternating between the white topping and the chocolate topping. Sprinkle chopped almonds over each layer before adding the next chocolate covered matzo.
Repeat until you have come to the last piece of matzo.
Garnish the top of the cake with shaved white chocolate, fresh berries and any leftover chopped almonds.
Refrigerate for up to two hours before serving.