Chocolate Covered Matzoh Crunch
Crunchy and Luscious even if you are not Jewish!
Whoever I introduce this matzoh to, regardless of their origins or their religion, they can’t stop eating it. No idea where the recipe originated, although I suspect some Jewish person was thinking of a way to jazz up the Matzoh for dessert on Passover. Matzoh is incredibly versatile: matzoh pizza, matzoh parmigiana, matzoh quiche. Matzoh brie (pronounced br-eye).
This dessert version is a real treat and extremely easy to make!! For those of you who are observant and cannot use butter with your meal, you can substitute margarine. But if not observant definitely use butter!
The Recipe
Ingredients:
6 boards plain matzoh
21/2 sticks (10 ounces) unsalted butter
1 ¼ cup light brown sugar
3 oz semisweet chocolate
3 oz bittersweet chocolate (if you do not have bittersweet, you can just use all semisweet)
Instructions:
Preheat the oven to 350 and lightly grease 2-3 cookie sheets with butter or oil or line them with parchment paper
Line the baking sheets with the matzoh breaking them when necessary so as to fit them in the pans.
Combine the butter and brown sugar tin a medium size saucepan and heat over medium-high heat stirring constantly with a whisk until the mixture boils, about 5 minutes
Remove the butter mixture from the heat and pour it evenly over the matzoh and spread to cover .
Bake until the butter mix is a deep golden color, 10-14 minutes. After the first 10 minutes continue to check the color so it does not burn, but If it is undercooked it will not be crunchy.
Remove the pan from the oven and sprinkle the chocolate over the surface of the matzoh. Return the pan to the oven and allow the chocolate to melt, then remove the trays from the oven and use a frosting spatula to spread the chocolate evenly over the matzoh. Place the pans in the refrigerator so the chocolate can set 1-2 hours. If you do not have room, just leave the covered matzoh out until the chocolate is fully set.
When the matzoh has chilled or set, break it into the desired size pieces
Adapted from Rosie’s All Butter, Cream-Filled, Sugar-Packed Baking Book published by Workman Publishing in 2011.