I have made this recipe for the past few years for my Jewish friends. We have been invited to many Seders and I always want to bring something. By luck, I found this on the Internet and it is easy and good. Package it up with some pretty cellophane and ribbons and it makes a nice hostess gift. Enjoy.MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH
An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.
An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate
Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil.
Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variation:You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variation:You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.
A Treasury of Jewish Holiday Baking1998by Marcy GoldmanDoubleday
Epicurious.com © CondéNet, Inc. All rights reserved.
Epicurious.com © CondéNet, Inc. All rights reserved.
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I can see why these would be a big hit. They sound easy and delicious!
ReplyDeleteI make this every year. It's so easy to make, and it tastes amazing!
ReplyDeleteThey would be a hit with me too! Hope you have a great Easter!
ReplyDeleteAnything chocolate is a hit with me. This sounds delicious, and I will be trying it. Thanks. laurie
ReplyDeleteYUM Linda! I was explaining Passover to my kids this weekend. I will have to make this for them.
ReplyDeleteI hope you had a wonderful weekend!
XOXO
Jen
These would not last long around here. Perfectly delicious. I love this recipe.
ReplyDelete