Caramel Matzoh Crunch Recipe

How to make it

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• 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.
• This is very important since the mixture becomes sticky during
• baking.
• 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.
• Chill, still in the pan, or 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.
• A Treasury of Jewish Holiday Baking
• 1998
• by Marcy Goldman
• Doubleday
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