Sunday, March 28, 2010

caramel and chocolate matzah

My friend Amanda found this recipe, which tastes better than anything involving matzah has a right to taste.

4 to 6 sheets unsalted matzohs (I only managed to fit about 3.25)
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt (and, optional, some coarse sea salt for sprinkling on the top, which I put on because Amanda thought hers needed more salt)
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips

1. Line a rimmed baking sheet (approximately 11 x 17", 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

Preheat the oven to 375F (190C).

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it's not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.


Alissa said...

Ha. This coming Friday we're having dueling chocolate-covered matzahs at work. Both Karen and Paul are bringing their own versions to our staff meeting on Friday. Apparently this is a tradition they started last year. I'm looking forward to it. :)

gwen1234 said...

Ha, nice. I can't believe how good the stuff is. You should enter their contest with this version next year!

Alissa said...

I made this tonight - I forgot to add the salt and vanilla to the caramel, but it still tasted pretty good. I did not use any parchment over the foil, and it came out fine. I have it in the fridge right now to firm up a bit... it was still a bit soft even after it had cooled completely. I'll bring some to work tomorrow, and the rest is for Episcopal seder on Thursday!