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.
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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.