Caramelized Matzoh Crunch with Chocolate
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Caramelized Matzoh Crunch with Chocolate
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This delightful recipe is easy to follow and perfect for any occasion.
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Ingredients
- 4 to 6 sheets of matzoh
- 1 cup (2 sticks) unsalted or salted butter, cut into chunks
- 1 cup light brown sugar, firmly-packed
- optional: fleur de sel or coarse sea salt
- 1 cup semisweet or bittersweet chocolate chips or coarsely chopped bittersweet chocolate
- 1 cup sliced almonds, toasted and coarsely chopped
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Instructions
- Line a 11″ x 17″ baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350F degrees.
- Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.
- In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.
- Remove from heat and pour over matzoh, spreading with a heatproof utensil.
- Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it’s baking, make sure it’s not burning. If so, reduce the heat to 325F degrees.)
- Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.
- Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.
- Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to eat.
Notes
- …mazel tov!
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