Passover is around the corner! I decided, unlike in the past, I will post a few Passover desserts individually making it easier for you to refer back to if you decide to make this or any of them! This Chocolate Caramel Matzah Crunch was such a winner in my house (and easy to make), I thought it would be the perfect Passover dessert to begin with…
CHOCOLATE CARAMEL MATZOH CRUNCH
6 slices matzoh
1 cup (2 sticks) unsalted butter or kosher for Passover margarine
1 cup firmly packed brown sugar
2 generous cups finely chopped bittersweet chocolate or semi-sweet chocolate chips (about 12 ounces)
1 1/2 cups white chocolate, finely chopped (about 8 ounces) or white candy melts
1 teaspoon sea salt or kosher salt
- Preheat oven to 350º F.
- Cover an 18 x 13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. (You need to do this otherwise cleanup will be a MESS!)
- Cover the parchment paper evenly with the matzoh. You will have to trim some of the matzoh with a sharp knife to make it fit into a flat even layer.
- In a large heavy bottomed saucepan, add brown sugar and butter.
- Cook over medium heat, stirring constantly with a wooden spoon, until the mixture comes to a boil (about 2-4 minutes). It will start to look like the butter is separating from the sugar and appear oily. Just keep stirring, it will come together again. Once mixture comes to a boil, keep stirring for another 3 minutes.
- Carefully pour caramel onto matzoh. Using a metal spatula, spread it out into an even layer.
- Place baking sheet into oven and bake for about 12 minutes until the caramel topping is golden brown and bubbling.
- While caramel is baking chop white chocolate into small pieces (if not using candy melts). Place in glass measuring cup and microwave on medium power for 2 minutes.
- When you remove chocolate from microwave, it will look like the chocolate is not finished melting. Take a clean dry spoon and stir white chocolate. It will continue to melt as you stir.
- Pour melted white chocolate into a disposable plastic piping bag. The easiest way to do this, if you are alone, is to place the piping bag in a large glass or pitcher and fold down the top. Pour in white chocolate and let sit until you are ready to use it.
- Remove caramel covered matzoh from oven after about 12 minutes when it is golden brown and bubbly. Place pan on a wire cooling rack on the counter. Immediately sprinkle caramel matzoh with chopped bittersweet chocolate or chocolate chips.
- Wait for a few minutes until chocolate has a chance to soften. Then, using a metal spatula, spread chocolate into an even layer.
- Now it’s time to make a marble design with the white chocolate.
- Twist the top of the piping bag closed and using a sharp scissors, cut a small tip off the end of the bag. Starting in one corner of the pan, pipe white chocolate in a zig zag pattern. Then starting in the opposite corner, pipe a zig zag pattern in the opposite direction.
- Using the sharp tip of a wooden skewer, drag it through the wet white and dark chocolate making a nice design. You can either drag skewer in a circular pattern or go in straight lines.
- While chocolate is still wet, sprinkle with sea salt. Chill pan for several hours until chocolate is firm.
- Peel off foil and parchment paper and place marble matzoh crunch on a large cutting board. Using a very large sharp knife, cut matzoh into large squares.
- I usually get about 15-20 pieces.
- Store matzoh crunch in an airtight container in the fridge. It keeps well for about 5 days. (That is as long as no one else eats it!)