Chocolate-Covered Caramelized Matzoh Crunch

By Grandmax4

I added a good pinch of salt to the original recipe, as well as a soupçon of vanilla too. And there’s no law (yet…) that says instead of pressing some crushed toasted nuts on the warm chocolate, go minimalist and simple sprinkle a few grains of flaky sea salt and roasted

Lastly, don’t be tempted to get all fancy and eschew the standard chocolate chips and chop up some top-notch chocolate for the coating. Since chocolate chips are designed to hold their shape and harden firmly after they’re melted, here you should use regular chocolate chips, the kind you buy in the supermarket, for spreading on top.

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
• 1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
• 1 cup (80g) toasted sliced almonds (optional)

Details

Servings 30
Adapted from davidlebovitz.com

Preparation

Step 1

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.

Preheat the oven to 375F (190C).

3. 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.

4. 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.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

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.