Chocolate-caramel matzah crack(le) is so damn good, I think I need to start making it all year round. And you know what the best part is? It's SO EASY! I usually just call it matzah crack because it's incredibly addictive. Case in point, I made a batch last night and then promptly consumed about two thirds of it with my friends. The rest of it was devoured the next day at Tucker's family Easter celebration. Don't think, just make this. Now. (Note: if you live in a matzah deprived zone, I've heard stories of this being made with saltines, although I haven't tried that yet so I can't vouch for it.)
Chocolate-Caramel Matzah Crack(le)
Adapted from Epicurious (although there are versions of this recipe everywhere)
Ingredients
3 unsalted matzahs
1/2 cup (1 stick) unsalted butter (I've been told this also works well with unsalted margarine)
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped bittersweet chocolate
Sea salt
Instructions
Adapted from Epicurious (although there are versions of this recipe everywhere)
Ingredients
3 unsalted matzahs
1/2 cup (1 stick) unsalted butter (I've been told this also works well with unsalted margarine)
1/2 cup firmly packed brown sugar
1/2 cup coarsely chopped bittersweet chocolate
Sea salt
- Preheat the oven to 375°F. Line a large 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 matzah, 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 chocolate. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, sprinkle with sea salt to taste. Chill, still in the pan, in the freezer until set. Break into chunks and consume!
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