Chocolate-covered Matzo Crunch


NOTES

1. This recipe came up during a Small Batch Bake-Along that we've been a part of in the fediverse. It's from this website from David Lebovitz, who lists recipes, books, and other things on his website. In the recipe, David talks about where he got the recipe from. Some of the tips that he passes along also were a help to us, and we'll be adding a few tips of our own.

2. Using a large offset spatula to spread the caramel and then later the chocolate is very useful if you have one.

3. The recipe can be halved (use a small rimmed baking sheet), but even 2-3 people can get through the baked yummyness without too much difficulty in just a day or two--unless they are very, very disciplined! Half amounts are in parentheses.


INGREDIENTS

4 to 6 sheets unsalted matzos (2-3 sheets)
1 cup (8 oz, 2 sticks, 230g) unsalted butter (1/2 cup; 4 oz; 1 stick)
1 cup (215g) firmly-packed light brown sugar (1/2 cup)
big pinch of sea salt
1/2 tsp vanilla extract (1/4 tsp)
1-1/2 cups (240g) semisweet chocolate chips, (or chopped bittersweet or semisweet chocolate) (3/4 cup)
1 cup (80g) toasted sliced almonds, pecans, etc (optional) (1/2 cup)
(optional) Flaky sea salt or cocoa nibs


PREPARATION

1. Toast the nuts (if using any) and cut the butter into chunks;set them aside.

2. Prepare a rimmed baking sheet by covering it securely with aluminum foil, including the rim--heavy duty works best!--and placing parchment on the foil.

3. Oven to 375; rack in the middle.

4. Place unbroken sheets of matzo onto the baking sheet and then fill in any spaces with broken pieces of another sheet.

5. Place the brown sugar and butter into a large, heavy duty saucepan (3-4 quart) and use medium heat to melt them together, stirring occasionally, until the butter is melted and the mixture is beginning to boil.

6. Boil for 3 minutes, stirring constantly.

7. Remove from heat; quickly add the salt and vanilla before pouring over the matzoh; and quickly spread the caramel.

8. Put the pan in the oven, reduce the heat to 350, and bake for 15 minutes. NOTE: As it bakes, it will bubble but every once in a while, make sure it’s not burning. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

9. Remove from oven; immediately cover with chocolate chips, and let stand 5 minutes.

10. Spread chocolate with an offset spatula; it will be a thin layer.

11. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

12. Let cool completely, the break into pieces and store in an airtight container.

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