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Caramelized matzah crunch
Passover would not be complete without this irresistible treat. Marcy Goldman, a terrific Montreal baker and cookbook author, is the original creator and it has become a Passover sensation and tradition. Everyone decorates it a little differently and it has many names but it is basically the same. (This can also be made with gluten-free matzah.)
Ingredients
Directions
- Preheat oven to 350F. Line a large, 12"x18" sheet pan with aluminum foil. Arrange matzah on foil in a single layer (as much as possible) - don't worry if it overlaps a little.
- Place butter and brown sugar in a medium saucepan and bring to a boil. Cook a few minutes or until mixture comes together and does not look oily. Stir and pour mixture over the matzah. Spread as evenly as possible. Bake for 10 to 15 minutes or until mixture is bubbling and browning a bit around the edges.
- As soon as matzah comes out of the oven sprinkle with chopped chocolate. It will melt from the heat of the matzah. After four to five minutes spread chocolate over matzah as evenly as possible. Sprinkle with salt. Drizzle chocolate with melted white (or milk) chocolate or sprinkle with toasted nuts.
- Chill until the chocolate and the caramel are set. Remove from the refrigerate about 30 minutes before cutting into squares- ish. Store in the refrigerator. Freezes well - if chocolate gets white streaks it is still perfectly safe to eat. It is just the fat from the chocolate rising to the surface.
Makes how much? There's never enough
NOTE: Freeze and cut with a hot knife.
NOTE: Instead of topping it with chocolate, sprinkle caramel with sliced almonds before it goes into the oven.
