I came across this idea a few years back when looking through a Martha Stewart magazine. Since then, these matzas have become my go-to dessert every Passover and they make great holiday presents as well (wrapped in cellophane and given with a nice dish).
A year ago I gave a cooking lesson at my son Itamar’s preschool around Passover, and together with 30 toddlers we turned this recipe into an arts and crafts lesson. The kids painted the matzas with melted chocolate, sprinkled on colorful candy and licked their fingers- all done with pride.
You can replace the pistachios with crushed peanuts, almond slices, candied pecans, etc. The dried apricots can be replaced with any other dried fruit (but try to use colorful dried fruits such as strawberries, papaya, kiwi, etc. – they look really nice on the brown and white chocolate). Make these matzas ahead of time and keep them in the fridge or freezer.
Ingredients for 10 matzas:
10.5 oz (about ½ pound) white chocolate, cut into cubes
10.5 oz (about ½ pound) dark chocolate, cut into cubes
½ cup shelled pistachios, halved
½ cup dried apricots, coarsely chopped
Tip for saving counter space: Make one matza according to the recipe and place it on a plate with the chocolate, pistachio and dried apricot side up and freeze for 5 minutes, until the chocolate hardens. Make the second matza and place it on top of the matza in the freezer (the pistachios and dried apricots prevent them from sticking to each other). Continue with the rest of the matzas.