Looking for something new to spice up your Passover holiday? We asked our community members for some of their favorite recipes for the holiday, and here are some delicious sides and desserts they shared. 

Desserts 

Jordan Halle’s Chocolate Toffee Matzah Crack 

Ingredients:

4-5 lightly salted matzos (enough to fill baking sheet) 
1 cup butter 
1 cup dark brown sugar 
2 oz. semi-sweet chocolate chips*  
1 cup chopped pecan (toast for flavor)  
½ tsp. sea salt or kosher salt 

Instructions:

Preheat oven to 350 degrees. Line a rimmed baking sheet, up the edges, with heavy duty aluminum foil. Top with sheet of parchment paper. 
 Cover baking sheet with matzos, cutting and piecing together to cover pan.  
Combine butter and brown sugar in a medium saucepan. 
Cook over medium heat, stirring constantly until boiling. Once boiling, continue cooking and stirring for another three minutes until foamy and thickened. Immediately pour toffee over matzos and spread into an even layer.   
Put the pan into the oven and bake 10 minutes, until toffee is cracked and bubbling. Remove pan and place on wire rack, immediately scatter chocolate chips over top.*   
Wait 3-5 minutes for the chips to soften and spread into even layer.* 
Sprinkle with pecans and sea salt, press pecans into chocolate. 
Refrigerate only about 45 minutes. Remove and lift matzo by foil and move to cutting board. Cut into 2” squares and store. 

*For a swirl design, use ½ semi-sweet and ½ white chocolate chips and sprinkle in stripes across the matzos. Once softened, neatly smooth the stripes as best you can and drag a butter knife perpendicularly across the stripes to swirl the semi-sweet and white chocolate together. 

Kosher for Passover Almond Cookies 

Instructions:

Preheat oven to 350 degrees. 
In a mixer, whip the egg whites with the sugar until the mixture is white and fluffy. Add almond flour and salt. Mix until a sticky dough is formed. Cover the bowl and refrigerate for 20 min. 
Put parchment paper on a baking sheet. 
From the cooled dough, create small balls and place on the baking sheet. Leave room between them. 
Cook 15-20 minutes, the cookies are ready once they are evenly golden. 
Take them out of the oven and cool down for about 20 minutes. 

Joan Cohen’s* Passover Apple Cake  

Instructions:

Mix topping ingredients together and set aside. 
Beat eggs with sugar and salt. Add potato startch and cake meal alternately with oil and juice. 
In greased 9×13 cake pan, layer ½ batter, ½ topping. Can top with ½ cupchopped nuts and ¼ cup cinnamon sugar. 
Bake at 350 F. for 1 hour. 

*Joan Cohen is Executive Director of The Associated’s Jewish Community Services. 

Sides 

Merav Levine’s Bubie Bea/s Passover Popovers 

Ingredients:

1/2 cup butter or margarine 
1/4 tsp. salt 
1 cup matzo meal 
5 large eggs 
1 cup water  

Instructions:

In a 2-quart saucepan, bring butter, salt and 1 cup water to a boil, stirring to melt butter.  

Remove from heat, add all the matzo meal and stir with a wooden spoon to make a smooth paste.  

Stir in eggs one at a time, making sure each is incorporated before adding the next. Heat oven to 400° F.  

Spoon mixture, 2 tablespoons at a time, into greased muffin tins (or 2 inches apart on a greased baking sheet). Bake for 30 to 35 minutes until brown and puffed. Remove from pan; serve warm or cool.  

Makes about 18. 

Garlicky Brussel Sprouts 

Instructions:

Heat oven to 400 degrees. Trim bottom of brussel sprouts and slice each in half, top to bottom. Heat oil in cast-iron pan over medium-high heat until it shimmers; put sprouts cut side down in one layer in pan. Add garlic. Sprinkle with salt and pepper. 
Cook, undisturbed, until the sprouts begin to brown on the bottom and then transfer to oven. Roast, shaking the pan every 5 minutes, until the sprouts are brown and tender, about 10-20 minutes. 
Taste and add more salt and pepper if needed. Stir in balsamic vinegar and serve hot or warm. 

Mr. and Mrs. Moshe Werdesheim’s Broccoli Spinach Kugel* 

Ingredients:

4 matzos, crumbled 
2 cups water 
1 onion, diced 
3 Tbsp. oil 
1 ½ cups frozen spinach 
4 eggs 
2 cups frozen broccoli 
½ tsp. garlic powder 
1 tsp. onion powder 
½ tsp. pepper 

Instructions:

Put matzos and water in a medium-sized bowl and let sit until all water is absorbed and the matzos look mushy. 
Saute onion in one tablespoon of oil. Add the sautéed onion to matzos. 
Rinse spinach in a colander until it defrosts into pieces and add to mixture. Add remaining oil, eggs and seasoning. Mix together until thoroughly combined. 
Line a 7×11-in. (17.5×27.5-cm) pan with parchment paper. 
Put the frozen broccoli pieces on the bottom of the pan. Pour the matzo mixture on top and smooth out. Cover the pan with foil but leave it loose so air can escape on each side. 
Bake for one hour at 350 degrees F., then uncover and bake an additional half hour. 

*A version of this originally appeared on kosher.com.