Matzo Candy with Caramel, Chocolate, and Halva
But in this recipe, the smooth, velvety texture of the halva combined with the saltiness of the cracker is the way to eat matzo going forward in life. Big statement, I know. Store any extras in the refrigerator in an airtight container.
- Olive oil spray
- 1 (11-ounce) box unsalted matzo crackers (11 crackers)
- 1 cup (2 sticks) unsalted butter
- 2 cups packed dark brown sugar
- 1/2 cup light corn syrup
- 1-1/2 tsp. kosher salt
- 1/2 tsp. baking soda
- 3/4 lb. semisweet chocolate, roughly chopped
- 1/4 lb. (1 cup) halva candy
Preparation time 30mins
Cooking time 90mins
Adapted from finecooking.com
Preheat the oven to 300°F. Spray 3 baking sheets with olive oil spray.
Lay the matzo out in a single layer on the prepared baking sheets.
Put the butter, brown sugar, corn syrup, and salt in a small saucepan set over low heat. Cook, stirring occasionally, for 3 to 4 minutes, until the butter melts. Raise the heat to medium and cook until the mixture is bubbling rapidly, 3 minutes. Add the baking soda, turn off the heat, and stir. The caramel mixture will be thick and bubbly.
Spread the caramel over the top of the matzo crackers, covering their entire surface. Put the baking sheets in the oven and bake for 10 to 15 minutes.
Remove the baking sheets from the oven and immediately sprinkle the chopped chocolate over the caramel-covered matzo. Using a rubber spatula or the back of a spoon, spread the chocolate pieces so that they melt and coat the caramel matzo evenly. Then, while the chocolate is still warm, sprinkle with the halva. Let the matzo cool in the refrigerator for 1 hour or longer.
Break the cooled matzo into smaller pieces, and serve.