Tuesday, April 19, 2011
Chocolate Caramel Matzah
I've eaten far more than my fair share of chocolate-covered matzah over the years -- that stuff is ridiculously good! I've often wanted to make my own, with a caramel layer as well, but have never managed to get around to it ... until now.
Recipes for this abound; so I sort of glanced over a few, determined my own protocol, and then went to work. Though really, it's hardly labor-intensive -- a few minutes at the stove, a few minutes waiting for the treat to bake, another minute waiting for the chocolate to melt. The real work was waiting until last night for the start of Passover to eat this luscious treat, after making it on Sunday afternoon!
I've seen recipes for this using saltines or graham crackers as the base; but I have to say that the crispness of the matzah really serves it well. If you don't already have a stockpile of matzah for the holiday, wait until next week when Passover has ended and you can get a box on sale.
Chocolate Caramel Matzah
2 plain matzot ([mahtz-OTE] = the plural of matzah)
1/2 cup brown sugar
1/2 cup butter
1/2 cup semi-sweet chocolate chips
Preheat oven to 350F. Line a 9"x13" baking pan with foil, then grease the foil. Lay the matzot in the pan, side-by-side.
In a medium saucepan (because it bubbles up), melt the brown sugar and the butter together over medium heat until the mixture bubbles. Once it's bubbling, turn the heat to medium-high and stir constantly until the caramel thickens, lightens a bit in color, and pulls away from the sides of the pan -- approximately 2 minutes.
Pour the caramel over the matzot, and carefully spread it with a spoon.
Bake the matzot for 5 minutes or so, until the caramel has darkened a bit. Remove from the oven and sprinkle the chocolate chips over the matzot.
Wait 1-2 minutes for the chocolate to melt, then spread it evenly over the matzot.
Let everything cool completely, then cut each matzah into 12 pieces.
This can serve 1 or it can serve 2 dozen, depending upon how generous you're feeling ....
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