After the first two Passover seders, matzah is the last thing you want to see in your kitchen, but it’s all you have to eat for six more days! Turn the boring, bland cracker into something so good you’ll have to run out and buy a second box. The magic trio of butter, sugar and chocolate turn the dreaded matzah into an addictive treat you won’t be able to stop snacking on any time of the year. This basic recipe is a riff on Marcy Goldman’s famous caramel matzah crunch, but here are my own variations, if you’re looking for different flavors:
- • Use white chocolate, and sprinkle with crushed peppermint candy for a peppermint bark-style treat.
- • Use maple extract or a bit of maple syrup instead of vanilla in the caramel, and top with toasted, chopped pecans for a pecan pie twist.
- • Top with dark chocolate and coconut flakes for a macaroon-like dessert.
- • Top with chocolate, then add chopped mini-marshmallows for a rocky road-style treat.
- • Infuse the caramel with dried lavender, cardamom pods, cinnamon sticks and/or peppercorn when it’s just starting to melt. Scoop out with a slotted spoon before the caramel gets too thick.
- 6 sheets of plain matzah
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar, packed
- ½ teaspoon sea salt
- ½ teaspoon kosher-for-Passover vanilla extract or vanilla sugar
- 1½ cups bittersweet or semisweet chocolate chips
- 1 cup optional toppings (toasted chopped nuts, coconut flakes, marshmallows, etc.)
- Preheat the oven to 350 degrees and line a baking sheet completely with foil and then line that with parchment paper. You will want to make sure there are no holes as this will make your clean up a lot easier. Line the bottom of the baking sheet with matzah, breaking it into piece to fill up any extra space.
- In a saucepan over medium heat, melt the butter and brown sugar until it begins to boil. Once boiling, let it continue bubbling for 3 minutes, stirring constantly. It will thicken quite a bit and get darker as it cooks, turning into a caramel.
- Remove the caramel from the heat and stir in the salt and vanilla. Immediately pour it over the matzah, using a spatula to spread it over evenly before it cools.
- Bake in the oven for 10 to 15 minutes, keeping an eye out for any burned edges (reduce the heat if this happens). Remove from the oven and cover evenly with chocolate chips. Let this rest for 5 minutes, allowing the chocolate to melt. Once melted, spread the chocolate evenly over the caramel covered matzah. Sprinkle with toppings, if using.
- Let it cool completely before breaking up into pieces (you can quicken this process by placing it in the fridge or freezer to cool).