Ingredients for Caramel Matzo Crunch
- 8-10 matzah crackers
- Unsalted Butter
- 1 ½ cups packed light brown sugar
- Chocolate Chips
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How to Make Caramel Matzo Crunch
- Preheat oven to 375°F (190°C).
- Line a large baking sheet with foil, then cover the foil with parchment paper. This prevents sticking.
- Arrange matzah crackers evenly on the prepared baking sheet, breaking pieces to fill any gaps.
- In a 3-quart heavy-bottomed saucepan, combine 1 cup (2 sticks) butter or margarine and 1 ½ cups packed brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a rolling boil.
- Boil for exactly 3 minutes, stirring constantly, to prevent burning.
- Remove from heat and immediately pour the caramel mixture evenly over the matzah, ensuring all pieces are coated.
- Place the baking sheet in the preheated oven and immediately reduce the temperature to 350°F (175°C).
- Bake for 15 minutes, keeping a close eye to prevent burning. Every oven is different!
- Remove from oven and immediately sprinkle 1 cup of chopped chocolate (semi-sweet, milk, or dark – your choice!) over the warm caramel.
- Let stand for 5 minutes to allow the chocolate to soften slightly.
- Spread the melted chocolate evenly over the matzah using a spatula or knife.
- While still warm, break the caramel matzah into squares or irregular pieces.
- Cool completely in the pan. For faster setting, chill in the freezer for about 30 minutes.
Nutrition Information (Approximate per serving)
Sodium
0 g
Sugar
48g
Fat
29g
Carbs
4g
