Comments on: Chocolate Caramel Matzo for Passover (Updated!)

By: Lisa

Lisa — Tue, 26 Mar 2013 17:16:47 +0000

Thanks for the great recipe. My coworkers love these! http://bakingfortheoffice.com/2013/03/26/baking-for-passover-chocolate-caramel-matzo/

By: sandi

sandi — Tue, 26 Mar 2013 00:06:09 +0000

I burnt it in the oven . Thankfully I don’t need it until tomorrow night’s Seder. I realized after that I needed my chocolate machine. I should have known better. Thanks! Happy Passover!

By: zoe

zoe — Mon, 25 Mar 2013 19:42:16 +0000

Hi Sandi,

If it was white “coating” chocolate, it doesn’t have a very low melting point, which means it won’t melt just from the heat of the baked matzo. You may have to melt it over a double boiler, then spread it over the matzo.

Thanks, Zoë

By: sandi

sandi — Mon, 25 Mar 2013 18:56:34 +0000

These are amazing- thank you! Quick question- 2 of my kids only like white chocolate. I couldn’t get it to melt or spread. I just stuck it back in the oven on warm, hopefully that will help. Did I do something wrong? The milk chocolate was perfect (too perfect!)…they might not make it to seder tonight.

By: zoe

zoe — Sun, 06 Jan 2013 15:39:25 +0000

Hi Beth,

Thank you so much for trying the recipe. I am glad it was tasty, albeit a challenge. The magazine had limited space for directions, so I am happy you found my website to see more details. Let me know if you have any questions!

Cheers, Zoë

By: beth

beth — Sun, 06 Jan 2013 02:04:28 +0000

Hi Zoe, I made the chocolate caramel matzah according to the recipe that was published with the Ina Garten article. Not being an experienced baker, I had no idea how hard it would be to handle the caramel. The recipe said to pour it over the matzah and that is when the mess began. It went everywhere and was hard to control. I now see that your website said “spread it”, which makes more sense. Because of the splattering, it dripped onto the bottom of the oven and caused terrible smoking. But the results were still delicious and left me craving more! So yesterday I made a simplified version that was just as good. Our guests loved it. I spread a thick layer of butter on the matzahs, put a thick layer of brown sugar on top of that and baked it until bubbly. Then I added the chocolate and went from there. The results were still very yummy.

By: zoe

zoe — Wed, 19 Dec 2012 20:36:49 +0000

Hi Linda,

Yes, the combination of butter and sugar makes the caramel. So glad you enjoyed it!

Cheers, Zoë

By: zoe

zoe — Wed, 19 Dec 2012 20:35:52 +0000

Hi Marilin,

I’m afraid the reduced butter is the culprit, it has to be just the right ratio or the sugar will just stay crystalized.

Thanks, Zoë

By: Linda Leyble

Linda Leyble — Wed, 19 Dec 2012 18:29:21 +0000

Hi Zoe – I just had two pieces of this that my friend made. She used actual caramel (I couldn’t figure out your recipe that said caramel but there was no caramel in the ingredients!). I guess the butter and the sugar are the caramel! She sprinkled salt (I think Kosher salt or sea salt in the top.

I am not Jewish – and this reminded me of a butter nut crunch bar that I used to eat when I was a kid.

Such a great recipe!!

Linda

By: Marilin

Marilin — Wed, 19 Dec 2012 17:37:03 +0000

I was so excited to make this recipe yet the caramel part in mine turned out with pieces of sugar in it – as if i had just sprinkled the sugar on top of the matzos and not heated it with butter at all. Why might this be? Could it be that I didn’t use enough butter – I do confess, I did cut down on it a bit.