These snacks are always delicious, and especially so during Passover: a perfect bite of two kinds of chocolate with crisp layers of almonds. It is a satisfying treat, the kind that really hits the spot.
True, Passover is a time when many people prepare to host guests, but in my view, not everyone needs to know you made this. This is a treat you can keep in the refrigerator throughout the holiday just for yourselves. Whenever you need it, you can go over and take a small bite. I assume you will make it again after the holiday as well. You’re welcome.
Tips:
Gianduja is a milk chocolate blended with hazelnuts, common in European confections. It can be found in some supermarket chains and baking supply stores. If it is unavailable, you can simply use only milk chocolate (450 grams total), or split the amount between additional milk chocolate and a hazelnut spread such as Nutella or a similar product (325 grams chocolate plus 125 grams spread).
I recommend melting the chocolate using a double boiler, since milk chocolate burns relatively quickly. If using a microwave, stop frequently and stir to ensure a smooth result.
How to make Kosher-for-Passover chocolate almond bars
Ingredients:
- 200 grams milk chocolate
- 250 grams gianduja (hazelnut chocolate)
- 1/2 teaspoon salt
- 100 grams sliced almonds
Instructions:
- Line a 20-by-20-centimeter (8-by-8-inch) pan with parchment paper and set aside.
- In a double boiler (a heatproof bowl set over a pot of simmering water), melt the two types of chocolate together. Remove from heat, add the almonds and stir until fully coated and evenly distributed.
- Pour into the prepared pan and smooth the top. Gently tap the pan against the work surface to release air bubbles. Refrigerate until set, at least two hours or overnight.
- Cut into cubes and store in an airtight container in the refrigerator. Enjoy, and happy Passover.
Lior Mashiach is a pastry chef and content creator who writes the blog “Lioroooosh” and shares her recipes on Instagram at @lioroooosh.
First published: 05:08, 04.01.26