How To make Carmel Matzoh Crunch
Ingredients
4 matzohs, unsalted
1
cup
butter, or margarine unsalted
1
cup
brown sugar, firm, packed
6
oz
semi-sweet chocolate, coarsely chopped
Directions:
Line a cookie sheet with foil and cover with baking parchment. Cover pan
evenly with matzoh boards, using what you need and cutting pieces to fit
spaces as evenly as possible.
In a heavy saucepan, combine margerine and brown sugar. Cook over medium
heat, stirring constantly, for 3 to 5 minutes, until sugar desolves. Remove
from heat and pour over matzoh. Bake at 375 degrees for 15 minutes,
checking every few minutes to be sure mixture does not burn.
Remove from oven and sprinkle with chocolate bits. Let stand 5 minutes,
then smear melted chocolate evenly. Chill in refrigerator until set. Makes
12 to 14 pieces, depending on size.
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Place matzo on a foil lined baking sheet and set aside.
Melt 1 cup of butter, 1 cup brown sugar + splash of vanilla. Whisk until thick.
Spread over matzo and bake at 350 F 10-12 minutes.
After it caramelized, scatter chocolate chips all over and spread. Top with chopped nuts and sea salt.
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