Ingredients: |
Ingredients: 4 - 6 unsalted matzohs
1 c. unsalted butter, or unsalted Passover margarine
1 c. brown sugar, packed firm
3/4 c. coarsely chopped bittersweet chocolate chips, OR
3/4 c. packaged semisweet chocolate chips
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Directions: |
Directions:Preheat the oven to 375ºF. Line one large (or two small) cookie sheets completely with foil. (This is very important since the mixture becomes sticky during baking).
Line the cookie sheet evenly with the matzohs, cutting extra pieces as required, to fill in any spaces.
Combine butter or margarine and brown sugar in a 3-qt. heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the temp. to 350. 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 from oven, lower heat to 325, and replace the baking sheet).
Remove from oven and sprinkle immediately with the chopped chocolate or chips. Let stand 5 minutes, then spread the melted chocolate over the matzoh. While still warm break into squares or shards. Chill, still in pan, in the freezer until set.
Variation: You can also use coarsely chopped white chocolate (or a combination of white and dark). You can also omit the chocolate for a simple caramel-buttercrunch.
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This recipe for Magnificent Matzoh Caramel Crunch is from