Passover matzoh kugel with bananas and chocolate chips

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I can't seem to escape the combination of bananas and chocolate. Not even at Passover.

Then again - why would I want to?

Banana chocolate chip bread pudding is a favorite in our house. (By the way, there's a reason I named it Better Than Make-Up Sex Banana Chocolate Chip Bread Pudding. Because it is.)

The matzoh left over from last night's Passover seder got me thinking: Could I make a Passover dessert with bananas and chocolate chips?

Here you go. You can thank me later.

P.S. I made this version dairy, but if you wante a pareve dessert kugel to serve after your seder meal, substitute coconut milk or almond milk for the half-and-half.

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Banana Chocolate Chip Passover Matzoh Kugel

by Erika Kerekes April-15-2014

Just like our favorite banana chocolate chip bread pudding - but made with matzoh for Passover. This delicious Passover dessert will get you through a week without bread with no problem at all.

Ingredients

• 4 squares matzoh
• 4 cups half-and-half
• 6 eggs
• 1 cup brown sugar
• 1 teaspoon vanilla extract
• 1/8 teaspoon salt
• 4 ripe bananas
• 1 cup semisweet chocolate chips
• whipped cream (optional)

Instructions

In a large bowl, crush the matzoh into little pieces with your fingers. Warm the half-and-half in a measuring cup in the microwave or in a small pot on the stove until hot but not boiling. Pour over the matzoh pieces. Let sit 30 minutes.To the bowl, add the eggs, brown sugar, vanilla, and salt. Whisk to combine. Add the bananas, either slicing them or crushing them with your fingers as you put them in the bowl. Pour in the chocolate chips and stir again.Heat the oven to 350 degrees F.Spray a medium-sized baking dish with nonstick cooking spray. Pour in the matzoh mixture and smooth the top. Let sit in the pan another 15 minutes.Bake the matzoh kugel for 45 minutes, until the edges and top are golden brown and the center is set. Serve warm or at room temperature, with whipped cream if you like.

Details

Prep time: 35 mins Cook time: 45 mins Total time: 1 hour 20 mins Yield: 8 servings

Chocolate caramel matzoh crunch, aka Stuff From Hell

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Passover has come and gone, but I bet a few of you have leftover matzoh sitting around.

Chocolate caramel matzoh crunch is a really good way to use leftover matzoh. Possibly the best way. There's only so much matzoh brei a girl can take.

This recipe was inspired by the amazing cooks at The Kinhaven Music School in Weston, Vermont. I went there as a teenager and Emery has attended the junior session for the past three summers. Good music, good friends, and very good food - including Stuff from Hell.

I don't remember eating Stuff from Hell as a Kinhaven student, but Emery raves about it. Chocolate, caramel and crunch - what's not to like? During the summer they make it with saltine crackers, but matzoh worked very well.

I prefer homemade caramel sauce, but feel free to use caramel sauce from a jar. The caramel doesn't quite set in the freezer, but that's part of the charm.

P.S. I don't know why they call it Stuff from Hell.

P.P.S. Did you wonder about the fact that Kinhaven is in the town of Weston, Vermont and I have a son named Weston ? It's no coincidence.

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Chocolate caramel matzoh crunch, or Stuff from Hell

by Erika Kerekes April-4-2013

Make this sinfully sweet chocolate caramel dessert treat during Passover or after the holiday to use up leftover matzoh.

Ingredients

• 4-5 sheets unsalted matzoh
• 3 cups semi-sweet chocolate chips
• 1 cup caramel sauce

Instructions

Line a half-sheet baking tray with parchment paper. This is going in the freezer, so if you have a side-by-side like I do, you'll need two quarter-sheet pans instead.Pour the chocolate chips into a large Pyrex mixing cup and zap them in the microwave for 1 minute. Let stand 30 seconds, stir, and zap for another minute. Stir until completely melted.Spread about half the melted chocolate on the parchment paper. Line the pan with matzoh, breaking the pieces as necessary to fit them into the pan. Spread the caramel sauce on top of the matzoh and put the tray(s) in the freezer for 1 hour. This will firm the caramel somewhat, although it will probably not freeze solid.After an hour, zap the remaining chocolate for 30 seconds to loosen it up again. Remove the tray(s) from the freezer, quickly spread the chocolate on top of the caramel, and return the tray(s) to the freezer until the chocolate on top is firm, 1 or 2 more hours.Break into pieces and serve with many napkins.

Details

Prep time: 10 mins Cook time: 3 hour Total time: 3 hour 10 mins Yield: 8 servings