A few weeks ago I tried another recipe – via Pinterest of course (you can navigate to the original recipe here – .http://www.davidlebovitz.com/2008/01/chocolatecovere/)
Chocolate Carmelized Matzo Crunch…I gotta say..I feel as though I have tasted this delicious piece of goodness before in my life…Regardless, it is as amazing as it sounds. The only thing that I changed in this recipe, was the time in that I found 15 mins to be too long, 10 mins worked perfectly:)
Here is the recipe below:
Chocolate Covered Caramelized Matzo Crunch Makes approximately 30 pieces of candy
If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe.
For passover or vegans, Marcy advises that it works well with margarine. And for our gluten-free friends, this would be superb made with any gluten-free cracker. I’d love to hear about any variations you might try with it.
4 to 6 sheets unsalted matzo, 1 cup (230g) unsalted butter, cut into chunks 1 cup (215g) firmly-packed light brown sugar big pinch of sea salt 1/2 teaspoon vanilla extract 1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds (optional)
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. (I only baked for 10 mins and it was perfect!)
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. (I used pecans:))
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.
Note: If making for passover, omit the vanilla extract or find a kosher brand.