Ingredients for Caramel Matzoh Crunch
- Unsalted Matzo Crackers
- Unsalted Butter
- 1 ½ cups packed light brown sugar
- Semisweet Chocolate
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How to Make Caramel Matzoh Crunch
- Preheat oven to 375°F (190°C). Line two rimmed baking sheets with foil, then parchment paper. This prevents sticking and makes cleanup a breeze.
- Arrange the matzoh pieces in a single layer on the prepared baking sheets, breaking pieces to fit as needed.
- In a heavy-bottomed 3-quart saucepan, combine the butter and brown sugar over medium heat.
- Stir constantly until the mixture comes to a rolling boil.
- Continue boiling for exactly 3 minutes, stirring constantly to prevent burning.
- Immediately remove from heat and carefully pour the caramel mixture evenly over the matzoh, ensuring all pieces are coated.
- Reduce oven temperature to 350°F (175°C).
- Place baking sheets in the preheated oven and bake for 15 minutes, keeping a close eye to prevent burning. The caramel will bubble and slightly darken.
- Remove from oven and immediately sprinkle the chopped chocolate evenly over the warm caramel.
- Let stand for 5 minutes to allow the chocolate to soften.
- Spread the melted chocolate evenly over the matzoh using an offset spatula or knife.
- While still warm, break the Caramel Matzoh Crunch into squares or irregular pieces.
- Place the baking sheets in the freezer to chill completely until set (about 30 minutes).
- Once set, remove from freezer, store in an airtight container at room temperature for up to a week. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
569g
Fat
497g
Carbs
107g
