Tuesday, April 19, 2011

Chocolate Caramelized Matzo

I tried to make a flourless chocolate cake for Passover and it really didn't come out well.  My aunt was visiting and suggested I make chocolate covered matzo - it is easy and everyone loves it.  It was a great suggestion!

What really sets this matzo apart is the carmel crunch.  It isn't hard to make but it adds that extra something that makes you eat enough to motivate a long run the next day.

I used bittersweet chocolate because that's what I had leftover from my failure flourless chocolate cake.  I'm not even a big chocolate person, but I love this recipe.

If you're having a lot of people, you can break this up into a lot of pieces and it will go pretty far.  I was surprised but I did have some leftover after my 20 person seder.

Did I mention how good this is?  Go make it.  Now.  Quick, before Passover ends!

Chocolate-Covered Caramelized Matzoh Crunch
From David Lebovitz
Makes approximately 30 pieces of candy
4 to 6 sheets unsalted matzohs

1 cup margarine, cut into chunks
1 cup firmly-packed dark brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)
1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Note: If you are strictly following Kosher Passover rules, omit the vanilla extract or find a kosher brand.


Karen Liffmann said...

How about mail order?

Matt said...

send me some? please?

Debbie said...

so, i helped make this with danielle over the weekend when we stayed with her in dc. i never got to taste it while i was there, so i decided to make it with my kids tonight. all was good until the cookie sheet that was on the bottom of the oven burned. you need to check it often, it took a min to burn!
anyway, the rest is delish!!!

Unknown said...

Yum! I make this too but with saltines :)