Passover – Chocolate-Covered Caramelized Matzoh Crunch

We have not made this recipe, yet. We are going to test it in our kitchen tonight. We are pasting it from our friend, David Lebovitz – whom we adore.  Such a fun recipe for Passover!

This recipe is adapted from Marcy Goldman of Betterbaking.com, whose latest book is A Passion For Baking. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe.

For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I’d love to hear about any variations you might try with it.

Details

  • total time                 45 minutes
  • ingredients              7
  • prep time                 20
  • servings                    30 pieces

Needs

parchment paper, foil, cookie sheet with rim

Ingredients

  • 4 to 6 sheets unsalted matzohs
  • 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 (KOSHER FOR PASSOVER)
  • 1 cup (160g) semisweet chocolate chips (or chopped
  • bittersweet or semisweet chocolate)
  • 1 cup (80g) toasted sliced almonds (optional)

Preparation

  1.  Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
  2. Preheat the oven to 375F (190C).
  3. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
  4. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
  5. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
  6. Remove from oven and immediately cover with chocolate chips.
  7. Let stand 5 minutes, then spread with an offset spatula.
  8. 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.
  9. Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Note:  If making for passover, omit the vanilla extract or find a kosher brand.

http://www.davidlebovitz.com/2008/01/chocolatecovere/

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