Monday, March 25, 2013

Matzot Crunch - Chocolate-Covered Caramelised crack










  • Matzots
  • 1 cup (230g) Butter
  • 1 cup (215g) Sugar
  • Dark chocolate chip buttons
  • Sprinkles optional
1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with baking paper to prevent sticking.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy-duty saucepan, melt the butter and sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Watch carefully till the liquid becomes golden brown colour.  Do not leave as at this stage everything can move fast. And it can quickly become burnt. (Unless u like it burnt- some do)
4. Pour over the waiting matzots on the tray
5.  Bake to golden crunch brown.
The oven stage can be totally omitted if the caramel was overcooked and you can see it will set anyway without the extra baking.  This happened to me once.  I just poured the scorching caramel/toffee on the matzoh, spread and dotted chocolate all over and spread that.  Let to cool and refrigerate for that glorious crunch.
6. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
7. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Soooooo good








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