Traditional recipes

Matzo Brickle: Chocolate Caramel Matzo

Matzo Brickle: Chocolate Caramel Matzo

Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: About 20 minutes
Servings: 25

Ingredients:
8 pieces of matzo
2 sticks butter
2 cups light brown sugar
½ cup heavy cream
3 cups semisweet chocolate chips (I like Ghiradelli’s 60% cacao bar)

Directions:

1. Preheat the oven to 375°F. Lay the matzo on baking sheets.

2. Put the butter in a skillet and melt on medium heat. Once melted, whisk in the brown sugar.

3. When the brown sugar is well incorporated, whisk in the heavy cream. Let the mixture come almost to a boil, stirring it constantly. It will thicken and turn a dark caramel-y color. Turn the heat off once boiling.

Photo by Amanda Shulman

4. Spoon the caramel over the matzo in a generous layer. Sprinkle each piece with chocolate chips. Bake in the oven for five minutes, until the chocolate is melted.

5. Once melted, remove from the oven. Use a knife to swirl the melted chocolate over the caramel.

6. Place in the freezer for at least an hour, until cold an the thick sweet layer of caramel and chocolate is hardened.

Photo by Amanda Shulman

7. When cooled, break into fragmented pieces. Keep covered in freezer until ready to serve.

View the original post, Matzo Brickle: Chocolate Caramel Matzo, on Spoon University.

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Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


Watch the video: Toffee Matzah - Passover Dessert Recipe (October 2021).