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Chocolate Caramel Matzo Crunch

April 4, 2013

We’re at the midway point of Passover. Actually, we were at the mid-way point when I began this post. But I got caught up with the last few busy days of Passover and here it is two days after – what can I say… here’s another insanely good recipe for matzo or for filing away for next year,  if there’s no matzo left (go check your pantry again). Warning: There are a few more Passover-friendly posts waiting in the wings. ♥

I’ve been doing lots of dairy-free (parve) desserts to honor the kosher dietary stipulation of not eating dairy foods at meals with meat/poultry . So I’m really in the mood for a dairy-something. And to me that means butter. The real deal. Not margarine. I don’t even care if it contains no trans fats. and don’t even mention the trans fat products to me. If I’m going for it, I’m going to, as the title of a wonderful food blog says, USE REAL BUTTER.

using real butter

And there’s no more wonderful and quick way to enjoy a dairy sweet than this Chocolate Caramel Matzo Crunch. The same (or nearly the same) recipe seems to be everywhere – from seriously observant kosher food bloggers to David Lebovitz (not that that’s necessarily a polar-opposite-ends-of-the-spectrum comparison). This stuff is so seriously heavenly it’s called Matzo Crack a lot. Yes, it’s that addictive. Which is why I refrained from doing the oft-cited 4-6 matzos and did a 3-matzo batch. I have four different synagogue sisterhood cookbooks and these babies are covered in each one.

plain matzo

So, let’s check the kitchen inventory:

  1. Have a few sheets of plain matzo?
  2. A stick of sweet unsalted butter?
  3. Some brown sugar?
  4. Some chocolate chips that you haven’t used up?
  5. Maybe some nuts?

Great!! Let’s go for it!

making caramel

caramel almost there

I was trying to consider portion control, so I used 3 matzos for this batch instead of the usual batch of 4-6. It’s just me and my Novio at home (Kitty is not into chocolate) and after copious amounts of food,, I just thought it would a kind thing to do for our waistlines.

I also experimented with lowering the ratio of butter/sugar to matzo. I wouldn’t have gobs of caramel mixture over the matzo, I’d still have the essence of it.

a little caramel on matzo

a little caramel on matzo

I didn’t skimp on the chocolate. I’m reasonable, not a fanatic.

chocolate chips melting over caramel

chocolate chips melting over caramel

melted chocolate over matzo

Toasted sliced almonds and a bit of coarse sea salt seemed like a nice finishing touch.

nuts over choclate matzo

You can keep the champagne.  I get all bubbly over matzo crunch.

Chocolate Caramel Matzo Crunch pin

CHOCOLATE CARAMEL MATZO CRUNCH

(adapted from several sources, including David Lebovitz)

Ingredients:

3 sheets matzo
1/3 c. (80 g.) sweet unsalted butter
1/3 c. (75 g.) brown sugar
1/2 c. (115 g.) semisweet chocolate chips
generous pinch of coarse sea salt (or kosher salt)
1/2 c. (115 g.) toasted sliced almonds

Directions:

Preheat oven to 375° .  Line large jelly roll pan with foil, going over the sides.  Cover foil with parchment paper.  Line pan with matzos in single layer (break matzos so they fit well).

Melt butter and sugar over medium heat in sauce pan until bubbling. Stir constantly for 3 minutes.  Remove from heat and pour over matzo, spreading evenly.

Place in oven, reducing heat to 350°. Bake for 15 minutes checking every 5 minutes.  If it’s bubbling crazily, reduce heat to 325°. Some bubbling is excellent, but keep an eye on it.

Remove from oven and sprinkle with chocolate chips.

Let stand for 5 minutes, and, using an offset spatula, spread evenly over matzo.  At this point, add any optional toppings.  I used toasted sliced almonds, and a light sprinkle of coarse sea salt.  Other ideas: crushed nuts, white chocolate, unsweetened coconut.  Chill until set, break into pieces and store into refrigerator up to 1 week.  Ha Ha.  As if it’s going to make it past a couple of days!

NOTE:

Here is the list of ingredients that Dave L. uses as do many others. You can see how I brought sugar/fat way down while still capturing the flavor. If you want to go for it, here’s the ratio that I revised. It will give you a lot more caramel and give your dentist more income.

  • 4 to 6 sheets unsalted matzos
  • 1 cup (230g) unsalted butter, cut into chunks
  • 1 cup (215g) firmly-packed light brown sugar
  • big pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
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5 Comments
  1. Lynn Stevens permalink

    Yum! I’ll definitely work this into my day today and use up those last few sheets of matzoh!
    Thanks!

  2. Great to meet you at the FBLA meeting Judy!

    This recipe looks really decadent, almost a healthier version of toffee. Great idea. Oh, and I love your 30-year old mixer. They don’t make them like that anymore!

    • Isn’t that mixer a kick? And you’re right on with the recipe -that’s what I was going for… looking forward to seeing you again, Sarah!

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