Whoever said Passover desserts are lacking, hasn’t tried this totally kosher Cookie Dough Chocolate Caramel Matzah Crunch! I can’t stop eating it and it’s not even Passover yet.
Is it weird for a Passover dessert to be one of your favorite desserts ever?! Would you call me a weir-dough if I said I could eat this Cookie Dough Chocolate Caramel Matzah Crunch all year?! Didn’t think so. But would you call me a weirdo for using the pun weir-dough? Yes? Totally fair.
Anyhoo, I started with my new favorite Gluten Free Edible Cookie Dough and thought to myself, how can I make this even more ridiculous?! By using it as a topping on everyone’s favorite Chocolate Caramel Matzah Crunch?! Yes! And then adding sprinkles? Sure.
Normally, I top the good stuff with everything from almonds to flaky salt to even edible glitter (and I try not to think about how edible glitter can even be). But edible cookie dough is so good! It doesn’t even taste kosher for Passover!
This is my first Passover as a mom, so I definitely look forward to making this with our daughter in the future. It’s so easy and fun! I even squeezed in making it in between feedings (our daughter has a healthy appetite, like her parents!)
But how fun is it for kids (and adults) to eat raw cookie dough for a Passover dessert?! It feels illegal (I am mostly a law abiding citizen so this is as illegal as I get these days.)
Anyway, sprinkles are optional, but I love how they make the matzah crunch pop with color! Perhaps, you may say, Passover desserts should involve a little more suffering, but haven’t we suffered enough? Case closed. Pass the Cookie Dough Chocolate Caramel Matzah Crunch!
Cookie Dough Chocolate Caramel Matzah Crunch
- 5 pieces matzah
- 1 cup unsalted butter (227g, two sticks)
- 1 cup brown sugar (200g, light or dark)
- 1 pinch sea salt (0.3g)
- 1 cup chocolate chips (160g)
- 1 cup edible cookie dough
- Rainbow sprinkles (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 medium heavy-bottomed 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 while 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.
- Meanwhile, break up the edible cookie dough into tiny balls, about 1 cm across and set aside.
- Remove matzah and immediately sprinkle with chocolate chips. Let the chocolate melt for a few moments and spread the chocolate over the matzah. Spread the cookie dough all over, pressing firmly into the chocolate. Sprinkle with sprinkles!
- Chill in the freezer until set, and break into pieces (1-2 inches are nice.) Try not to eat it all in one sitting!! Store in the refrigerator for up to a week, or the freezer for up to two months. I love to eat it straight from the freezer!
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