Matzo Crack
Passover is famous for bad desserts. The fact that flour and corn syrup aren’t allowed means the pickings can be slim. One of my go-to Pesach treats is this recipe from the book The Mensch Chef. It’s often called Matzo crack both because it’s so addictive, and also because you crack the matzo apart to enjoy.
Chocolate-Caramel Matzo Crunch
Makes enough for a family of four to snack on for almost eight days.
5 square matzos (the best place in Austin to pick up kosher for Passover foods is the HEB off Far West)
2 sticks unsalted butter
1 cup light brown sugar
12 oz. bittersweet or white chocolate, or a combination, grated or chopped finely
Topping: 1/2 cup of your choice – toasted nut pieces – pistachios or almonds would be perfect; coconut; sea salt.
Preheat oven to 350 degrees. Line a large cookie sheet with aluminum foil. Lay the matzos in a single layer in the cookie sheet. Melt the butter in a heavy nonstick saute pan on medium-high heat. Add the brown sugar and stir. As the sugar begins to melt, start to whisk the mixture to blend. Keep whisking until a light caramel forms.
Pour of the caramel over the matzos and spread it out evenly with a spatula. Set the sheet pan in the preheated oven and bake for 6-7 minutes, until the caramel has been absorbed somewhat into the matzo and is bubbly. Remove from the oven. While hot, dust with an even layer of chocolate. As the chocolate melts, spread it evently to coat. Sprinkle with toasted almonds at this point. Cool completely and break into bite size pieces.
Tags: chocolate-caramel matzo crunch, matzo, matzo crack, passover, the mensch chef
