Chocolate-Caramel Covered Matzo
Marcy Goldman via David Leibowitz
Indulge yourself with any variation. You can sprinkle sea salt, cocoa beans, nuts, seeds or coconut -anything you want on top of the chocolate.
I also made a healthier version for the home crowd using whole wheat matzo and carob chips and the result was great.
4-6 whole matzos
8 oz / 230 gr butter
1 cup packed light brown sugar
1 pinch of salt
1 cup good quality chocolate chips (work better than other kinds of chocolate because they harden after cooling down)
Preheat the oven to 375f / 190c.
Cover a large baking pan (mine is 16.5”x11”) with tinfoil, including the edges and line with baking paper on top. This will ease the pain of clean-up from the caramel spills.
Spread the matzos in the pan in a single layer. If necessary, break to cover the entire surface.
In a medium pot melt the butter and sugar and bring to a boil. Keep pot boiling for an additional 3 minutes while stirring. Remove from heat and add the pinch of salt.
Pour the mixture over the matzos and spread evenly.
Lower the oven heat to 350f / 175c and place the pan in the oven. Bake for 12-15 minutes. The mixture will bubble, make sure it doesn’t burn.
Remove pan from the oven and immediately spread the chocolate chips on top. Wait 5 minutes until the chocolate melts from the heat and spread the chocolate evenly. Sprinkle whatever you want on top. Let cool and then break into pieces and save in a sealed jar.
The original recipe says they’ll keep for a week, but we never managed to test that out in our house…
All that’s left to say is: This is so good that you can’t stop eating just one more bite. Consider yourself warned.