Ruckus’s Matzah Bark

Many moons ago, Ruckus and I decided to invent our own chocolate bark. The key ingredients for Ruckus bark are typically pretzels, milk chocolate, butterscotch chips, pecans, and a light sprinkling of salt.

There have been many iterations of this bark of ours. Everything from a traditional put all the things on the chocolate to mixing half the things in the chocolate and topping with the other half, and even trying to make it using pretzel rods. This year we decided to try a variation of it on top of matzah. I think we finally figured out the magic recipe.

We made 2 changes to the key ingredients. One was swapping out pretzels for matzah to make is Passover-friendly. The other was changing the milk chocolate to dark chocolate. This was based on a personal preference. I thought that the combo of milk chocolate and butterscotch chips was too sweet, but you (and Ruckus) may disagree.

Ruckus’s Matzah Bark

Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Dessert
Servings 4 Matzot


  • 4 Matzot
  • 1 Bag Semisweet Chocolate Chips
  • 1/4 Cup Butterscotch Chips
  • 1/4 Cup Pecans Toasted and Chopped
  • 1/2 Teaspoon Coconut Oil
  • 4 Pinches Course Salt


  • Lay your matzot flat on two cookie sheets.
  • Melt the bittersweet chocolate chips in a microwave safe bowl in 30 second intervals, stirring in between. Add coconut oil to the chocolate once it's smooth.
  • Spread the melted chocolate onto all four matzot.
  • While the chocolate is wet, add the pecans. Sprinkle a pinch of salt over each piece of matzah.
  • Melt the butterscotch chips in a microwave safe bowl in 30 second intervals, stirring in between.
  • Use a spoon to drizzle the melted butterscotch over your matzah bark.
  • Place the cookie sheets in the refrigerator for 5 minutes to allow the chocolate and butterscotch to set.
  • Break your bark into pieces.

One Comment

Leave a Reply