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matzah crunch

Chocolate Caramel Matzah Crunch

Amy Kritzer
Not your Bubbe's Passover Dessert!
5 from 8 votes
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Dessert, Passover
Cuisine Jewish
Servings 10

Ingredients
  

  • 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)

Instructions
 

  • 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.
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