Friday, December 20, 2013

Chocolate Caramel Matzoh Crunch

Pardon the pics as I didn't have the best lighting when I made these. I'm also not a very good photographer, but hopefully that will improve. Anyway, I was introduced to Chocolate Matzoh Crunch at our extended family gatherings that take place about twice a year. There is never a shortage of good food at family gatherings, in my opinion anyway. These are a favorite whenever they make an appearance and though they are delicious and quite impressive I think, they are super simple to make. The recipe comes from David Lebovitz who adapted it from Marcy Goldman and the recipe can easily be scaled up or down. The hardest part here is making a caramel and melting chocolate.

The sweetness level can also be easily adjusted by spreading more or less caramel and chocolate on each matzoh. If you're using less, then you can just make several more sheets of matzoh.You could also use a darker or sweeter chocolate depending on your preference. I normally have to wait until Christmas to have these, but now that I know how easy they are to make, it'll be no problem to have them all year round.

Chocolate Caramel Matzoh Crunch
Recipe adapted from David Lebovitz who adapted it from Marcy Goldman

6-8 sheets unsalted matzoh
1 cup(230 g) unsalted butter
1 cup(215 g) light brown sugar, firmly packed
large pinch of salt
1/2 tsp pure vanilla extract
1 cup(160 g) semisweet or bittersweet chocolate chips or finely chopped chocolate
1 cup(80 g) toasted sliced almonds

Line a rimmed baking sheet with parchment. Preheat the oven to 375 deg F. Line the baking sheet with your matzoh, breaking it into pieces to fit if necessary.

In a medium heavy duty saucepan over medium heat, melt the butter and brown sugar together. Bring to a boil and boil for 3 minutes, stirring constantly. Remove from the heat and add the salt and vanilla. Pour the sugar mixture over the matzoh spreading it out with a  heatproof spatula.

Reduce the oven to 350 deg F. Bake the matzoh for about 15 minutes. Keep an eye on it to make sure the sugar is not burning. If the sugar is not caramelizing evenly, remove the pan from the oven and reduce the temp to 325 deg F.

Once the matzoh have been removed from the oven. Cover them with the chocolate chips and let it sit for 5 minutes. After 5 minutes, spread out the chocolate chips with an offset spatula. Top with toasted almonds.

Let cool completely, then break into smaller pieces. Store matzoh crunch in an airtight container at room temp for up to a week.

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