Matzo Crunch

Chicken Soup

from "A Treasury of Jewish Holiday Baking" by Marcy Goldman. Published by Doubleday. Found in The Washington Post, 9/16/98, page E8.

 Caramel   Matzoh Crunch 

A Passover treat!


4-6 unsalted matzohs
1/2 lb. (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup (6 oz.) coarsely chopped semisweet chocolate or chocolate chips

Makes 12 servings


Preheat the oven to 375 degrees. Line a large baking sheet (or two smaller ones) 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.

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

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

Place the baking sheet in the over and immediately reduce the heat to 350. Bake for 15 minutes, checking every few minutes to make sure the mixture ins not burning (if it looks like it's browning too quickly, remove the pan from the oven, lower the heat to 325, then replace the pan.)

Remove from the over and sprinkle immediately with the chocolate bits. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. If desired, sprinkle some chopped or slivered toasted almonds on top as the chocolate sets. Chill the entire pan in the freezer until set, then break into squares or odd-shaped pieces.

Serve at room temperature. Stand by for cheers!