Passover starts Friday night. Passover baking can be tricky. Yes, yes everyone has a favorite flourless cakes or biscotti or meringue, but I have Carmel Matzo Crunch! Well I like anything that is caramel so that is probably why I have a slight affinity for this recipe but it is also really delish.
It is a super easy recipe that does not require a lot of ingredients – and is really really yummy!
And here is how to make it…
6 pieces of matzo
1 cup unsalted butter or unsalted Passover margarine
1 cup brown sugar, packed firm
3/4 cup dark chocolate or semi-sweet chocolate chips
Directions & Tips
Preheat oven to 3500.
Line a cookie sheet completely with foil and put parchment paper on top of the foil. The caramel can get messy so take time with this step.
Line cookie sheet with matzo – 6 pieces fit perfectly on my 15”x22”cookie sheet but don’t worry about breaking pieces to fit on your cookie sheet (it is going to be broken into smaller pieces in the end anyways…).
Combine butter or margarine and brown sugar in a heavy-bottomed pot. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzo. I used a spatula to carefully cover each piece of matzo with caramel.
Place in oven. Bake 10 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)
Melt chocolate in a double boiler and then temper enough to put in a decorating bottle or you can simple use a spoon to drizzle chocolate on caramel matzo.
Remove caramel matzo from oven and drizzle boards with chocolate.
You can either leave the chocolate as is OR spread melted chocolate over matzo.
Chill in refrigerator until set and then break up and plate.
You can also use white chocolate, toasted almonds, dried cranberries, coconut or anything you love with caramel and chocolate (so the options are huge).