I came across this recipe on Epicurious a few years ago. It is originally from A Treasury of Jewish Holiday Baking. The recipe is called “My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch.” Hysterical, but so accurate. The first time I made it I got so many ohhhs and ahhhs. Now, my family really does request it. I usually make a few batches to bring with me to Seders, to give out to Jewish friends as gifts, and to have at our own Seder. We have both milk and dark chocolate lovers so I make a batch of each. If you are still looking for something to do with that extra matzoh, look no further…
- 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 (*I don’t measure the chocolate but I think I use about double this amount. I recommend Ghirardelli chocolate chips)
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. (*I find it easier to freeze it first and then break it into pieces with my hands – it is a mess to cut when it is still warm)