I have an excuse to make this incredible stuff:
Now, let’s be clear. I don’t like matzoh. I’ve never liked matzoh, even way back in the days when I was eating peanut butter and jelly sandwiches on it in the lunchroom of my elementary school (well, maybe especially then). And this year, thanks to our near-abandonment of carbs around here, I didn’t have to eat any (except for a piece I coated in milk chocolate for our chocolate seder; post to come!).
But when you cover matzoh with caramel and chocolate, oddly, it’s not bad at all.
It is, in fact, scrumptious.
The original of this recipe comes from Marcy Goldman, from her book A Treasury of Jewish Holiday Baking. She calls it My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch.
And her version is delicious.
But then David Lebovitz stepped in, and as with everything he touches, it got better.
Try it. It’s that good.
I topped some of mine this time with toasted coconut. Experiment!
Chocolate-Covered Caramelized Matzoh Crunch (by David Lebovitz, adapted from a recipe by March Goldman)
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
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)
- 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.Â Preheat the oven to 375F (190C).
- Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
- In a 3- to 4-quart 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.
- 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.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
- 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.
- 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.