Matzoh Choc Caramel Crunch

By mariannefeldman

My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch

Epicurious | 1998

by Marcy Goldman
from A Treasury of Jewish Baking

Ingredients

• 4-6 * 4-6 unsalted matzohs
• 1 * 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
• 1 * 1 cup firmly packed brown sugar
• 2 * 2 cups coarsely chopped chocolate chips or semi-sweet chocolate (orig calls for 3/4 cup)
• opt: toppings: toasted coconut, toasted almonds, coarse salt, as desired

Details

Adapted from epicurious.com

Preparation

Step 1

Preheat the oven to 375�F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment � on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly - will thicken and just start to pull away from the sides of the pan. Remove from the heat and pour over the matzoh, covering completely.

Place the baking sheet in the oven and immediately reduce the heat to 350�. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325�, and replace the pan).

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. (or melt choc in double boiler, let caramel set a few minutes & pour melted choc over, spread with offset spatula. Sprinkle w/desired toppings & gently push into choc.
While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets)- or toasted coconut,or sea alt or any combination of above-
You can also omit the chocolate for a caramel-alone buttercrunch.