This is a Passover treat sure to please and could quite possibly become an annual tradition.
So yummy and so easy to make.
Now I know why they call it “Matzoh Crack.”
It’s that good!!
Last week I took a Passover Desserts class at The Gourmandise School in Santa Monica. We made a total of four desserts and all were fantastic.
Let me know if you’d like the other recipes (flour less chocolate cake, almond & lemon cake and macaroons with a chocolate center).
Chocolate and Caramel Matzoh
4 to 6 sheets unsalted matzohs, broken in pieces
1 cup unsalted butter
1 cup chopped dark chocolate (or bittersweet chocolate chips)
1 cup toasted sliced almonds, hazelnuts or nut of your choosing
pinch of sea salt
1 cup brown sugar
1/ Line a rimmed baking sheet (11 x 17) completely with foil, making sure the foil goes up & over the edges. Cover the foil with a sheet of parchment paper. Preheat oven to 375F.
2/ Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3/In a saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and pour over matzoh, spreading with a heatproof spatula.
4/ Put the pan in the oven and reduce heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in awhile. If it is in spots, remove from oven and immediately cover with chocolate. Let stand 5 minutes, then spread with an offset spatula.
6/If you wish, sprinkle with toasted almonds or my personal favorite, hazelnuts.
Let cool completely and then refrigerate for an hour or so. Break the matzoh into pieces and store in an airtight container until ready to serve. It should keep well for about one week.