Sharing Old Fashioned Desserts and Comfort Food, come on over to see what's baking!

Thursday, April 5, 2012

Matzo Crunch or Heaven in my Mouth!



I don't know how I have not discovered this recipe until now, I've been a part of an interfaith family for 12 years and have learned and cooked many a Jewish meal and dessert during this time.  This matzo toffee crunch is amazing and very easy to make.  A buttery toffee cooked right into the matzo and enrobed in dark chocolate - its heaven in your mouth I tell you!  I know I'll be making this recipe again and again.  I found it on David Lebovitz's website which he adapted from Marcy Goldman's book that I just have to get, I put it up on my store:     http://astore.amazon.com/rosscoubak-20/detail/1770500030           

A Treasury of Jewish Holiday Baking

Recipe
5-6 sheets unsalted matzos
2 sticks unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
pinch of salt
1/2 tsp vanilla extract
1 cup bittersweet chocolate chips
1/3 cup toasted sliced almonds
sprinkling of heath toffee bits (optional)
**for passover, the original recipe suggest using margarine in place of the butter and omitting the vanilla
Line an 11 X 17"baking sheet with aluminum foil overhanging the sides, then cover foil with a sheet of parchment paper.
Preheat oven to 375 degrees.  Line the bottom of the sheet with matzos, breaking pieces to fill in any gaps.
In a 3-4 qt saucepan, melt the butter and brown sugar, cook over med heat, stirring until melted and beginning to boil, then boil for 3 minutes, stirring constantly.  Remove from heat and add salt and vanilla.
Pour caramel mixture over matzoh and spread with a metal offset spatula
Put the pan in the oven and reduce heat to 350 degrees.  Bake for 15 mins, rotating pan halfway through.  As it bakes it will bubble up.
Remove from oven and it will look all caramelized like this
Immediately cover with the chocolate chips, let stand for 4 minutes, then spread with an offset spatula.
Then sprinkle over your toppings, I used almond and toffee bits, but you can substitute any toppings, like sprinkles, coconut, other nuts or sea salt
When set, break up and enjoy!
 
 
Enjoy!



10 comments:

  1. I love these. Really just a combination of sweet and salty which is perfect in desserts. I try to avoid making them because...I'll eat them all :) But that box of matzo on my counter is calling me :)

    ReplyDelete
    Replies
    1. I agree Anita, I think I started a dangerous habit :), I'm trying to be good and save them for passover and Easter!

      Delete
  2. ooohhh, I've done with saltines but these would be great I'll bet!

    ReplyDelete
    Replies
    1. Yes they are, saltines sound good too, I will have to try that next time :)

      Delete
  3. This looks amazing (and easy!). Too bad I can't make it for Passover, as it has dairy in it :( I guess I'll have to wait until afterwards!

    ReplyDelete
    Replies
    1. Thanks, it was! The original recipe suggests for Passover to use margarine and omit the vanilla :)

      Delete
  4. I've heard such great things about this treat! You may have just broken my resolve...it looks terrific!

    ReplyDelete
    Replies
    1. Thanks Lizzy, be careful it is addictive :)

      Delete
  5. Fantastic idea! I've done this with saltines and it is a favorite of ours at Christmas.

    ReplyDelete