1 tablespoon unsalted butter

3/4 cup kosher for Passover or regular chocolate-hazelnut spread

1 1/4 cups cold heavy cream

1 teaspoon unsweetened cocoa powder (optional)

1. Line an 8-by-8-inch baking dish with plastic wrap, making sure there is excess hanging over the sides.

2. Place 3 sheets of matzo in a large zip-top bag, press out the air, and seal. Crush with a rolling pin into small shards (1 to 1 1/4 cups). Do not over crush to the point of matzo meal.

3. Fill a medium saucepan halfway with water and bring to a simmer over medium heat. Place 2 ounces of the dark chocolate and 1 tablespoon unsalted butter in a medium heatproof bowl that can fit onto the saucepan without the bottom touching the water. Heat, stirring occasionally with a heatproof spatula, until melted and smooth.

4. Remove from the bowl from the heat, add 3/4 cup chocolate-hazelnut spread, and stir to combine. Add the matzo and stir until combined. Transfer to the baking dish and spread into an even layer. Refrigerate until firm, at least 30 minutes or up to two days.

5. Bring the water in the saucepan back to a simmer over medium heat. Place the remaining 5 ounces dark chocolate in another heatproof bowl, fit over the saucepan, and heat, stirring occasionally, until melted and smooth. Remove the bowl from the heat and set aside to cool until lukewarm, about 5 minutes.

6. Meanwhile, place 1 1/4 cups cold heavy cream in a stand mixer (or large bowl if using an electric hand mixer or whisking by hand). Whisk with the whisk attachment on medium speed until soft peaks form, about 3 1/2 minutes.

7. Add a little bit of the chocolate into the whipped cream and stir until just combined. Add the remaining chocolate and gently fold until just combined. Transfer to the baking dish and spread into an even layer. Cover the baking dish with plastic wrap or aluminum foil. Refrigerate until firm, at least 3 hours and up to three days.

8. Uncover the bars. Grasping the excess plastic wrap, lift the slab out of the baking dish onto a cutting board. Run a large knife under hot water or dip into a tall glass of hot water, dry, and use the warm knife to cut the slab into 16 rectangular pieces (cut into quarters, then cut each quarter into 4 rectangular pieces). Warm and dry the knife between each cut for the cleanest cuts. Dust lightly with 1 teaspoon cocoa powder if desired.

Recipe notes

(Stephanie Ganz is a contributor to TheKitchn.com, a nationally known blog for people who love food and home cooking. Submit any comments or questions to editorial@thekitchn.com.)

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