Chocolate Caramel Matzo for Passover
Every Passover I make this chocolate caramel matzo recipe from Marcy Goldman's classic book A Treasury of Jewish Holiday Baking. As a dessert, matzo never inspired me until I was introduced me to Marcy Goldman's recipe she calls: "My Trademark, most requested, absolutely magnificent caramel matzoh crunch!" It really is magnificent and a bit addictive, which is why I save it for Passover!
Ingredients
- 4-6 unsalted matzos Homemade Matzos (Matzoh, Matzah)
- 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
Optional Toppings
- toasted pecans, walnuts or almonds
- sweetened coconut flakes
- toasted sesame seeds see note
Instructions
- Preheat oven to 350°F. Line a baking sheet with foil.
- 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.
Notes
To toast the sesame seeds: place them in a pan over medium heat and stir until they turn a golden brown color.