This year I added a little extra flavor power to this classic recipe. I made a triple batch to make sure I could send gift bags home after the seder. All the toppings were a hit, but the toasted sesame seeds with the milk or dark chocolate is my new favorite.
Every Passover I make this recipe from Marcy Goldman’s classic book A Treasury of Jewish Holiday Baking. When I was growing up I loved matzo with butter or my mother’s matzo brei, but as a dessert it never inspired me. Until my friend and co-author Jeff introduced me to Marcy Goldman’s recipe she calls: “My Trademark, most requested, absolutely magnificent caramel matzoh crunch!” Despite the main ingredient being matzo it satisfied my craving for a decadent dessert at Passover. The candy was met with rave reviews and is now part of our tradition along with the fruit pâtes. It really is magnificent and a bit addictive, which is why I save it for Passover!
I’ve used milk chocolate and bittersweet chocolate chips from Guittard in the recipe, because they are kosher and I had them on hand. If you want to doll them up even more you can use a really high quality bittersweet or even white chocolate, some are not kosher. I prefer to use extra bittersweet because it is a nice balance to the caramel baked matzo, but my
6 11 year old son insisted I sprinkle some milk chocolate on too! You decide which way to go.
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or Passover margarine
1 cup firmly packed brown sugar
1/2 cup chocolate chips, bittersweet, semisweet, milk and/or white (Marcy calls for 1/4 cup but I needed WAY more!)
toasted pecans, walnuts or almonds
sweetened coconut flakes
toasted sesame seeds (to toast the sesame seeds: place them in a pan over medium heat and stir until they turn a golden brown color)
Line a baking sheet with foil. Preheat oven to 350 degrees.
In a sauce pot cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized looking as in this batch. It doesn’t seem to matter once you bake it.
Spread it evenly over the matzohs.
Bake for about 15 minutes. Check half way through to make sure it is not browning too quickly. Rotate pan.
Remove from oven
and add the chocolate.
Let the chocolate sit for 5 minutes and then spread evenly over the matzos.
If you want to jazz up your caramel covered matzo, add toasted nuts or sesame seeds or coconut flakes to the melted chocolate. If the chocolate is not setting up at room temperature, place the matzo in the refrigerator for about 10 minutes.
Break into strips or bite sized pieces.