Monday, March 25, 2013

Chocolate-Covered Caramelized Matzoh Crunch





  • Matzohs
  • 1 cup (230g) Butter
  • 1 cup (215g) Sugar
  • big pinch of sea salt (optional)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
  • 1 cup (80g) toasted sliced almonds (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. Boil for 3 minutes, or till it really starts to brown and smelling almost burnt to get that caramel toffee.  It could take a few goes to get this just the way you like it. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
The oven stage can be totally omitted if the caramel was over cooked 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 refridgerate for that glorious crunch.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. 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, the 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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