March 26, 2010

Chocolate-Caramel Matzah Crunch

by

If there is one thing every Seder should have it’s this.  And if you don’t ‘celebrate’ Passover but want an easy treat that everyone will love, you have to make this.  I have a friend who calls it Matzah crack — because it’s so good it should be illegal, according to him.  I’ll admit, it is addictive so if you don’t think you can control yourself just have a little and give the rest away.  No one will waste it, I assure you.

Chocolate-Caramel Matzah Crunch

  • 4-6 unsalted matzohs (that’s plural for matzah)
  • 1/4 tsp kosher salt
  • 1 cup (2 sticks) unsalted butter or unsalted kosher for passover (KPF) margarine
  • 1 cup firmly packed brown sugar (light or dark)
  • 3/4 cup chopped ‘good’  chocolate or good quality chocolate chips (milk chocolate or semi-sweet both work well, your preference)

Preheat oven to 375°F.  Line one large (or two small) sheet pan (one with edges) completely with foil.  Line the bottom of the sheet pan with parchment paper, on top of the foil.  Do not skip this step or you’ll end up with foil attached to your matzah crunch, and that’s not kosher!

Line the bottom of the sheet pan(s) with the matzohs, breaking the pieces if necessary to cover every space. Bake matzoh in oven for 5-7 minutes.  You just want to toast the matzohs lightly.  Remove and set aside.  Reduce oven to 350°F.

In a 3-quart heavy-bottom saucepan, combine the butter (or margarine), salt, and brown sugar.  Cook over medium heat, stirring constantly until mixture comes to a boil (aprox. 3-5 minutes).  Boil for approximately 3 minutes, stirring constantly.  Now, at this point you may be tempted to taste this yummy caramel mixture.  PLEASE DON’T! I can’t be responsible for the lava hot goodness causing permanent damage to your taste buds.  It’s good, yes, I know.  But trust me on the do not taste warning.  I speak from experience.

Remove this boiling hot mixture from the heat and pour this deliciousness over all the matzohs you have prepared in the sheet pan.  Use an offset spatula or silicone spreader if you need to.  Place the pan  in the oven and bake for approximately 15 minutes.  Check it every 5 minutes to make sure it’s not burning.  If it seems to be browning to quickly, remove the pan from the oven, reduce the heat to 325°F and return pan to oven to finish baking.

When caramel is, well, caramel color and shiny, remove pan from oven and sprinkle immediately with chopped chocolate or chocolate chips.  Let stand for 3-5 minutes to allow the chocolate to melt, then spread the melted chocolate over the matzohs.  If you want to add chopped nuts or get fancy and drizzle white chocolate, now is the time to do it.

While the caramel chocolate matzohs are still warm, using a spatula, break in to squares or random shaped pieces.  DO NOT SKIP THIS STEP! If you do it will be very hard to break and you’ll end up with one giant matzah.  When you have broken it apart, put the pan in the freezer to chill and set the caramel and chocolate.  Let set for about 20 minutes, remove  from freezer.  Munch away!

Storage: Store in air-tight container (zip top bags work well).

Gift: This makes a great hostess gift!

Hope you enjoy this as much as my friends and family do!

Sara

{ 3 comments }

Tiffany March 25, 2013 at 10:59 am

OMG!! This looks so delicious! I will definitely be trying this tonight for Seder!
Thanks so much for the recipe!

Valerie D April 17, 2014 at 8:55 pm

Oooh, I made these today with gluten-free matzah and they are so yummy! Thanks, Sara!

Sara April 17, 2014 at 9:33 pm

Valerie, I’m so glad! I know how hard it is to find easy GF treats and then add Passover into the equation. I’m sure you’ll get creative and add toppings to these to make them even more delectable ~ Sara.

Comments on this entry are closed.

Previous post:

Next post: