Go Back
–+ servings
Cookie Dough Chocolate Caramel Matzah Crunch

Cookie Dough Chocolate Caramel Matzah Crunch

Amy Kritzer
Not your Bubbe's Passover Dessert!
5 from 6 votes
Print Recipe Pin Recipe
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, 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)

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 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!
Like this recipe?Leave a comment or rate us above