Happy belated Purim, friends! With a whopping four votes (including mine) on my first ever informal poll, Chocolate Caramel Matzah Crunch (CCMC) is the Passover dessert winner! You lose, macaroon! I will go into more details on the magical holiday of Passover as I delve head first into the
disgusting delicious world of chametz– free foods in the next few weeks, but for now, onto the good stuff. I was pretty jazzed to see CCMC triumph for two solid reasons. One, it’s super delicious and two, it’s super easy. After three eight days of frolicking around ATX for SXSW with my cronies, I clearly did not have the mind capacity for dealing with difficult tasks like “measuring” and “mixing” and certainly not “grocery shopping” (sorry for the onslaught of air quotes).
Not only is this dessert easy, it also tastes awesome!! Bonus! (Not a shock considering two sticks of butter are involved, I guess). My cousin Jared and brother Andrew were in town and were happy to help in the kitchen (aka spend the day watching 12 hours of basketball and down the entire recipe before I had a chance to bring in leftovers to my work crew. Sorry ladies!) I made half of mine with walnuts I had on hand from another recipe, but you could certainly fancy up this recipe with white chocolate, almonds, or even (kosher?) rainbow sprinkles. I can’t wait to try a few more versions myself!
All you need for CCMC is matzah, sugar, chocolate and butter- seriously! See what I said about easy?
First, preheat the oven to 350 degrees. Line two cookie sheets with foil (or be lazy like me and buy disposable foil sheets). Then line the bottom of the sheet with parchment paper. Put matzah pieces evenly on the cookie sheet, cutting smaller pieces if needed.
In a saucepan, bring butter and brown sugar to a boil, stirring constantly while simmering for about three minutes. Caramel should be golden brown, and watch it carefully so it doesn’t burn. Remove sauce from heat and pour over matzah immediately. Put the baking sheets in the oven and reduce heat to 325 degrees F. Bake for 15 minutes.
Remove from the oven and sprinkle with chocolate chips. Let melt for 5 minutes and then spread over the matzah and sprinkle with walnuts or additional toppings.
Cut into pieces while still warm, and chill matzah in the freezer until set.
Share with amigos!!
This recipe is adapted from Marcy Goldman of Betterbaking.com!
Chocolate Caramel Matzah Crunch
- 5 pieces matzah
- 1 cup unsalted butter (227g)
- 1 cup brown sugar (200g)
- 1 pinch sea salt (0.3g)
- 1 cup chocolate chips (160g)
- Walnuts rainbow sprinkles, edible glitter (!!) (optional)
- Preheat oven to 350 degrees F (180 degrees C)
- Line two small or one large cookie sheets with foil. Cover the foil with parchment paper.
- Line the sheets with matzah, adding extra broken up pieces to fill the sheet.
- In a saucepan, bring butter and brown sugar to a boil. Once it is boiling, simmer for three minutes stirring constantly until thick.
- Remove caramel from heat, stir in salt, and pour evenly over the matzah spreading with a spatula.
- Put the baking sheets in the oven and reduce heat to 325 degrees F (160 degrees C). Bake for 15 minutes.
- Remove matzah and immediately sprinkle with chocolate chips. Let the chocolate melt for a few minutes and spread the chocolate over the matzah. Sprinkle any remaining toppings.
- Chill in the freezer until set, and break into pieces (1-2 inches are nice.) Try not to eat it all in one sitting!! Keep at room temperature for up to a week or you can store in the freezer or refrigerator too.
Oy Oy …..everything gets better and better in your generation. We had plain matzah and stomach aches in my day You have a chocolate delight plus two cute boys in your kitchen. To be young again! Hag sameach!
So true!!! Hahaha!
Aw Bubbe! You more than anyone knows that tasty food brings the boys to the kitchen. I learned from the best!
Hi there – just tuned into your blog through FB. I couldn’t not help but crack up because I love your title! Looking forward to more recipes!
Glad you found WJWE Eizel!
Jenn from Much to My Delight says
That looks OUTSTANDING! I love matzoh and eat it year round. I love it with sweet stuff (I used to eat it with butter and honey slathered on top–yum!). I can’t wait to try this recipe, and to share your site with my mother. She’ll love it!
Thanks, Jenn! I love matzah too- but only the Yehuda brand. It is the best! Hope your mom enjoys my blog too!
Sara @ Saucy Dipper says
“Share with amigos.” That’s cute.
I love the sweet and salty combo of recipes like these. My kind of treat!
Thanks, Sara! I think this concept would be really tasty with saltines also instead of matzah- that would be an even more sweet and salty treat. Or sprinkled with sea salt would be an awesome contrast too!
Gloria Lee says
I make the exact same thing..with salted butter. It is like crack for a crack addict.(I’m guessing since I’m not a crack addict!) Love the pictures of the steps and your conversation!
Thanks, Gloria! I may add sea salt to mine next time which should have a similar effect. I love that salty sweet combo!
The Healthy Apple says
My mouth is watering; these look incredible. Wow! Such a creative recipe; I love it. Just came across your fabulous blog…and love how you’re in Austin as I’m dying to get down to that amazing town…
Enjoy your weekend!
Thanks so much!! Austin is an awesome place. I moved from NYC and love it here!
Larry Fielding says
Thanks for a great recipe. I have used this one for the past several Passovers. The only difference I make is in the chocolate layering. I found the chipits melting too unevenly, so while the matzah is baking, I melt the chocolate in a saucepan or microwave if I am in a hurry and then spread it with an icing knife and add either the walnuts or sliced almonds.
Thanks, Larry! That is a great idea with the chocolate- I will have to try that next time!
I discovered this recipe last year and now it is considered a MUST for my Passover dinners. Today is Thursday and I am on batch number four with five and six probably to be made over the weekend. Loving your blog.
Thanks for reading, Ilene! Matzah Crunch doesn’t last a day in my house either. It is too addicting!
Larry Fielding says
Hi Amy. Your recipe was well received, especially as there were no leftovers to take home after 1 box of matzah was consumed by 6 adults and two children.
I accidentally discovered a new extra. My wife (Judi) was making macaroons and I ran out of almonds, so I used the coconut. It was fantastic! and didn’t fall off like some of the almonds do.
Mazel Tov with this blog, It is the first I have seen based around Jewish cooking.
What a great idea on the macaroons, Larry! And thanks for the props on the blog. Glad Jew like it!
Hi- just found your site and plan to subscribe. But thought you might like to know the recipe for your CCMC is a copyright recipe by Montreal cook and author Marcy Goldman………
Have a wonderful holiday.
Thanks for letting me know, Sharon. I did not realize that! I will link to her site in my recipe.
Sherry Herron says
Making right now!!! I’ve already told you I love this page!! Keep up the great work! Happy Passover!!!!
Amy Kritzer says
Aw thanks, Sherry!! You’re the best.
I am making this today for our belated Passover feast. This was everyone’s favorite ladt year. Thank you!!
Amy Kritzer says
It’s good all year long!!
Amy Ashworth says
Awesome recipe!! I can’t wait to make it. Please satisfy my curiosity, though… what do those hand gestures mean (the boys in the photo)? ???
Amy Kritzer says
Just for fun looking tough!