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Sunday, August 7

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« Holiday Eats: Quartino A Finger Lickin' Good Japanese Christmas »

Recipe Tue Dec 17 2013

What Should I Bring To The Work Holiday Party?

You're in a panic. We all are. This time of year is stressful. What are you going to get your Grandma for Christmas? Should you return that ugly sweater vest you got for Hanukkah? Where are you going to spend New Year's Eve? Unfortunately, if these are the questions you're asking yourself this holiday season, I can't help. However, if you were to ask, "What should I bring to the work Holiday Party?" This I can tell you.

It's really very simple. Chocolate Covered Matzah.

Yes, you could bring that box of Christmas Tree shaped cookies you got from the Dominick's 50% off sale. You could absolutely pretend that you made them and pass them off as your own. Why do that when I have simple (and quick) recipe that could make you the most renowned person in your office? Wouldn't you rather make something and feel like a champ? Of course you would.

Now there are those of you looking at your computer screens with contempt. Why on Earth would I recommend a Jewish/Passover dessert for a Holiday Party? Hanukkah was early, is it Pesach already? Don't be silly. You must make Chocolate Covered Matzah because it's too delicious (and addictive) to reserve for once a year. Not to mention, it's a Jewish secret that we need to set free. You don't need to be one of the Chosen to enjoy Chocolate Matzah. If you can't find Matzah at your local grocery store, use saltine crackers instead. Either way, hold on to your knit cap, you're about to be the most beloved person in your bank of cubicles.

4 to 6 sheets of Matzah (I use whole wheat Matzah)
(If not using Matzah you'll need around 40 Saltine crackers)
1 cup (2 sticks) of unsalted butter
1 cup light brown sugar
½ teaspoon vanilla extract
1 bag of chocolate chips (I use milk chocolate but if that makes your teeth hurt go for the semi-sweet)
A pinch or three of sea salt

* Preheat the oven to 350.
* Line an 11x17 inch baking sheet (you must use a baking/cookie sheet with sides) completely with foil. Don't forget this step or you can say audios to your cookie sheet.
* Line the baking sheet with Matzah or crackers, covering all parts. If you're using Matzah you'll need to break the pieces to cover the extra spaces...this will not be perfect...and it doesn't need to be.
* In a medium saucepan, melt the butter and brown sugar together and stir it over medium heat until it begins to boil. Once it begins boiling, let it bubble for three more minutes, stirring constantly. It will thicken as it cooks. Remove from heat and add vanilla.
* Quickly pour it over the Matzah and spread over the baking sheet.
* Bake the caramel-covered crackers/Matzah for 15 minutes.
* Remove from the oven and let set for a couple minutes (until the bubbling caramel looks settled). Pour your bag of chocolate chips over the caramel covered Matzah. Let set for about 5 minutes or so. The heat from the caramel will melt the chocolate. Spread the chocolate over the caramel layer. Once you've spread the chocolate evenly across make sure to lightly salt the chocolate. The salting isn't necessary if you're using saltines. If you want you can also add chopped nuts to top for a little extra zip.
* Once the sheet has completely cooled (I speed up the process by putting the sheet in the fridge) you need to break it into cookie sized pieces. It should keep for a week or so...but it won't last that long.

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Robyn / December 17, 2013 4:23 PM

I have a similar recipe (with Keebler Club crackers). It's amazing. This year I really crushed it at the office party with a pan of turkey tetrazzini.

anne / December 18, 2013 4:10 PM

Also great when camping! Instant s'mores vehicle!

Jennie / December 19, 2013 11:08 AM

This was recipe was amazing!! My whole family loved it and it was gone in a second!!!! Definitely using this one in the future.

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Feature Thu Dec 31 2015

The State of Food Writing

By Brandy Gonsoulin

In 2009, food blogging, social media and Yelp were gaining popularity, and America's revered gastronomic magazine Gourmet shuttered after 68 years in business. Former Cook's Illustrated editor-in-chief Chris Kimball followed with an editorial, stating that "The shuttering of Gourmet reminds...
Read this feature »

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