Marcy's Caramel Matzo Crunch
From A Treasury of Jewish Holiday Baking So busy tasting, I forgot to take a picture.
Hands-on time: 10 minutes
Baking time: 15 minutes
Rest time: 5 minutes
Chill time: 15-20 minutes
4-6 unsalted matzos
1 cup unsalted butter
1 cup firmly packed brown sugar
¾ cup coarsely chopped semi sweet chocolate or chocolate chips
1. Preheat the oven to 375°F/190°C Line a large rimmed cookie sheet (or 2 smaller ones) with foil. Cover the foil with parchment paper. This is important as the caramel mixture will be very sticky during baking.
2. Line the bottom of the cookie sheet evenly with matzos, cutting extra pieces as required to fit any empty spaces.
3. In a 3 quart/liter heavy bottomed saucepan, combine the butter and brown sugar. Cook over medium heat, stirring constantly until the mixture comes to a boil (about 2-3 minutes). Continue to boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzos, covering them completely.
4. Place the cookie sheet in the oven and immediately reduce the temperature to 350°F/180°C. 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°F/160°C and return pan to oven.
5. Remove the pan from the oven and immediately sprinkle the chocolate over top. Let it stand for 5 minutes and then spread the chocolate over the matzo. While still warm, break into squares or odd shapes.
6. Chill, still in the pan, in the freezer until set (about 15-20 minutes should do).
Marcy also suggests using your favorite frosting or simply dust the top with powdered cocoa or confectioner’s sugar.