21 Things To Do With Matzoh

Magnificent Chocolate Caramel Crunch

4-6 unsalted matzohs

1 cup (2 sticks) unsalted butter

or unsalted Passover margarine

1 cup firmly packed brown sugar

3/4 cup coarsely chopped chocolate chips

or semi-sweet chocolate

Preheat the oven to 375°F.

Line a large (or two smaller) cookie sheet

completely with foil.

Cover the bottom of the sheet with baking

parchment — on top of the foil.

Line the bottom of the cookie sheet

evenly with the matzohs, cutting extra pieces,

as required, to fit any spaces.

In a 3-quart, heavy-bottomed saucepan,

combine the butter or margarine and the brown sugar.

Cook over medium heat, stirring constantly, until

the mixture comes to a boil (about 2 to 4 minutes). 

Boil for 3 minutes, stirring constantly.

Remove from the heat and pour

over the matzoh, covering completely.

Place the baking sheet in the oven

and immediately reduce the heat to 350°.

Bake for 15 minutes, checking every few minutes

to make sure the mixture is not burning 

(if it seems to be browning too quickly,

remove the pan from the oven,

lower the heat to 325°, and replace the pan).

Remove from the oven and sprinkle immediately

with the chopped chocolate or chips. Let stand for 5 minutes,

then spread the melted chocolate over the matzoh.

While still warm, break into squares or odd shapes.

Chill, still in the pan, in the freezer until set.

Variation: 

You can also use coarsely chopped white chocolate

(or a combination of white and dark), and chopped

or slivered toasted almonds (sprinkled on top

as the chocolate sets).

You can also omit the chocolate for a caramel-alone buttercrunch.

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