Caramelized Matzoh Crunch with Chocolate
I make this every year for Passover. It’s not that I’m all that religious (for some reason I seem to celebrate only the holidays where there’s lots of eating, drinking…and presents, of course.) But I always pick up a box or two of matzoh, which is stacked high in supermarkets this month, plus I love the sweet-crunch of this toffee-like confection.
The only problem is that I haven’t figured out how to adapt it for Easter. Perhaps you can cut it into ovals with a cookie cutter and try to pull one over on your family.
The recipe is loosely-adapted from baker and cookbook author Marcy Goldman. Marcy’s run a web site devoted to the art of baking since 1997, called Betterbaking.com. In addition, she’s authored a cookbook of the same name with recipes and ideas and funny stories she’s gathered along her life as a mother, professional baker, and consultant.
You don’t have to be Jewish to like or make this (just like you don’t need to be Christian to like Christmas presents) but it’s delicious and super-easy to make…you can keep the candy thermometer in the drawer as well!
Feel free to substitute milk chocolate or white chocolate, and instead of the crushed almonds, to play around with toasted shredded coconut or other kinds of nuts. As I type, I’m thinking wouldn’t pistachios and white chocolate be nice together on top? Maybe next year…
I spent this morning at my market handing little sacks of this to my favorite vendors (and a few I’m trying to win over.) So if you’re out at a market in Paris this morning and see the lots of butchers, fishmongers, fromagers, and olive merchants snacking on something, you’ll know what it is.
Caramelized Matzoh Crunch with Chocolate
- 4 to 6 sheets of matzoh
- 1 cup (2 sticks) unsalted or salted butter, cut into chunks
- 1 cup (firmly-packed) light brown sugar
- optional: fleur de sel, or coarse sea salt
- 1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
- 1 cup sliced almonds, toasted and coarsely chopped
Line a 11″ x 17″ baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350F degrees.
Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.
In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.
Remove from heat and pour over matzoh, spreading with a heatproof utensil.
Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it’s baking, make sure it’s not burning. If so, reduce the heat to 325F degrees.)
Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.
Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.
Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to eat.
…mazel tov!
Related Links and Recipes
Chocolate-Covered Caramelized Matzoh Crunch (Recipe Update)
Chocolate-Covered Salted Peanut Caramels
A Treasury of Jewish Holiday Baking (Marcy Goldman)
Caramelized Matzoh Crunch with Chocolate
- 4 to 6 sheets of matzoh
- 1 cup (2 sticks) unsalted or salted butter,, cut into chunks
- 1 cup light brown sugar,, firmly-packed
- optional: fleur de sel, or coarse sea salt
- 1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
- 1 cup sliced almonds,, toasted and coarsely chopped
- Line a 11″ x 17″ baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350F degrees.
- Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.
- In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.
- Remove from heat and pour over matzoh, spreading with a heatproof utensil.
- Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it’s baking, make sure it’s not burning. If so, reduce the heat to 325F degrees.)
- Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.
- Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.
- Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to eat.
