Source: Woman's Day Magazine, 4/97

Yield: 12 servings

• 8 ounces semisweet or bittersweet chocolate, (Kosher for Passover)
• 1 tablespoon plus 1 tsp vegetable oil
• 2 squares matzoh each broken into 6 rectangles

Melt chocolate with the oil in top of a double boiler or a bowl set over barely simmering water. Line a baking sheet with waxed paper, wetting corners of the sheet to hold the paper in place. Using tongs or your fingers, dip the matzoh, 1 piece at a time, into the melted chocolate, spooning chocolate over the matzoh to lightly coat it and scraping off any excess. Place on lined baking sheet and refrigerate at least 15 minutes for chocolate to harden.