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Caramelized Matzo Crunch

 

May 28, 2018

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(Contestant) Passover traditions, Jack, for the win.
(Jack) On all other nights, unleavened or leavened bread is eaten, but this bread is eaten only at Passover."
(Contestant) What is Matzo?
Applause

For children at the Passover holiday, the seder teaches them the history of the Israelite's exodus from Egypt. At the center of the seder table is a plate of three matzot. They are symbolic of the moral lessons of humility and faith in the face of slavery and freedom. But most sacred is the presence of the children at the seder table, as they remind everyone of the sweetness of life and blessings of survival.

This is why we make Caramelized Matzo Crunch - for the children. It's miraculously simple to prepare - melt, butter and brown sugar, pour it over dry boards and bake. Out of the oven, add chocolate, nuts, salt and other flavourful delights.  When it cools, Matzo Crunch is c-r-u-n-c-h-y, sweet and addictive. I thought dry matzo spread with salty butter to be my weakness. Now that I know sweetened, salty, chocolatey matzo, I understand addiction at another level.  Sorry to do this to you, friends.

Thank you to David Lebovitz for this excellent recipe. Click here to see his original recipe.

Ingredients

9 -12 large squares

Print Recipe

Grams

Ounces

Volume

  • Makes 9-12 large squares
  • 4-6 boards unsalted matzo (gluten-free or whole wheat matzo works well too)
  • 230 grams unsalted butter
  • 215 grams firmly packed brown sugar
  • 1 healthy pinch coarse sea salt
  • 1/2 teaspoon vanilla
  • 240 grams dark chocolate chips or chunks
  • 80 grams toasted sliced almonds or another favourite nut (optional)
  • 1-2 sprinkles flakey sea salt (optional)
  • 1-2 sprinkles roasted cocoa nibs
  • 4-6 boards unsalted matzo (gluten-free or whole wheat matzo works well too)
  • 8 ounces unsalted butter
  • 7.5 ounces firmly packed brown sugar
  • 1 healthy pinch coarse sea salt
  • 1/2 teaspoon vanilla
  • 9 ounces dark chocolate chips or chunks
  • 8 ounces toasted sliced almonds or another favourite nut (optional)
  • 1-2 sprinkles flakey sea salt (optional)
  • 1-2 sprinkles roasted cocoa nibs
  • Makes 9-12 large squares
  • 4-6 boards unsalted matzo (gluten-free or whole wheat matzo works well too)
  • 2 sticks, 1 cup unsalted butter
  • 1 cup firmly packed brown sugar
  • 1 healthy pinch coarse sea salt
  • 1/2 teaspoon vanilla
  • 1.5 cups dark chocolate chips or chunks
  • 1 cup toasted sliced almonds or another favourite nut (optional)
  • 1-2 sprinkles flakey sea salt (optional)
  • 1-2 sprinkles roasted cocoa nibs
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Instructions

Mise en Place the Matzo Crunch

  • To find out how Mise en Place will benefit you, see The Finer Cookie's post on why Mise en Place is a good idea.
  • Prepare a baking sheet by lining it with a lightweight tin foil. Be sure to cover the sides as well. It will make clean up easier and will help lift the Matzo Crunch out of the pan.
  • Lay a piece of parchment over the tin foil. Set the tray aside.

Prepare the pan for the Matzo Crunch.
Prepare the pan for the Matzo Crunch.

  • Line the tray with boards of dry Matzo, breaking the boards to fill any spaces.

Lay the matzo boards in the pan.

  • Preheat the oven to 375ºF.
  • Measure the dark chocolate chips or chunks. Chop into smaller pieces if necessary.
  • Ready the sliced almonds (or other nuts if you prefer), and the flaked salt.

Get the Fleur de Sel ready.
Get the Fleur de Sel ready.

  • If you're using cocoa nibs, set them aside as well

Cocoa Nibs add wonderful crunch.
Cocoa Nibs add wonderful crunch.

  • Measure the butter and sugar in a small saucepan. Whisk to blend thoroughly. 

Melt the butter and brown sugar.

Melt the butter and brown sugar.

  • Simmer vigorously for 3 minutes without stirring.

Simmer the butter and brown sugar.

Simmer the butter and brown sugar.

Bake the Matzo Crunch at 350ºF

  • Once the sugar and butter has cooked for 3 minutes, pour it evenly over the dry matzo. If necessary spread it over the dry areas. Note, I had difficulty spreading it over every inch of matzo. 

Pour the hot sugar onto the matzo boards.

Pour the hot sugar onto the matzo boards.

  • Set the tray into the preheated oven and bake for 15 minutes. The sugar will bubble and will continue to caramelize. 

Bake the matzo and sugar.

Bake the matzo and sugar.

  • As soon as the Matzo Crunch has finished baking, sprinkle the chocolate, sliced almonds (or other nuts), salt and cocoa nibs (if using). The chocolate will melt and become liquid. If it doesn't turn to liquid, help spread it with an offset spatula. 

Sprinkle the chocolate, almonds, salt and cocoa nibs over the sugar.

Sprinkle the chocolate, almonds, salt and cocoa nibs over the sugar. 

  • Let cool completely.

Cut the Matzo Crunch

  • Lift the sheet of parchment off the foil lining and transfer the stiff matzo to a cutting board. Remove the parchment paper and discard.
  • Cut the sheet into large squares and serve. Or store in an air tight container.

Cut the Matzo Crunch into large squares.

Cut the Matzo Crunch into large squares.

The Matzo remains seriously crunchy when cool.

The Matzo remains seriously crunchy when cool.

What's left.

What's left.

Matzo Crunch, The Finer Cookie.

Matzo Crunch, The Finer Cookie.

  • Matzo Crunch can easily be frozen if necessary.

 

TAGS:  chocolate   matzo   almonds   jewish       LABELS: Chocolate  Kids  Passover 

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Caramelized Matzo Crunch

9 -12 large squares

Ingredients
  • Makes 9-12 large squares
  • 4-6 boards unsalted matzo (gluten-free or whole wheat matzo works well too)
  • 230 grams unsalted butter
  • 215 grams firmly packed brown sugar
  • 1 healthy pinch coarse sea salt
  • 1/2 teaspoon vanilla
  • 240 grams dark chocolate chips or chunks
  • 80 grams toasted sliced almonds or another favourite nut (optional)
  • 1-2 sprinkles flakey sea salt (optional)
  • 1-2 sprinkles roasted cocoa nibs
Instructions

Mise en Place the Matzo Crunch

  • To find out how Mise en Place will benefit you, see The Finer Cookie's post on why Mise en Place is a good idea.
  • Prepare a baking sheet by lining it with a lightweight tin foil. Be sure to cover the sides as well. It will make clean up easier and will help lift the Matzo Crunch out of the pan.
  • Lay a piece of parchment over the tin foil. Set the tray aside.

Prepare the pan for the Matzo Crunch.
Prepare the pan for the Matzo Crunch.

  • Line the tray with boards of dry Matzo, breaking the boards to fill any spaces.

Lay the matzo boards in the pan.

  • Preheat the oven to 375ºF.
  • Measure the dark chocolate chips or chunks. Chop into smaller pieces if necessary.
  • Ready the sliced almonds (or other nuts if you prefer), and the flaked salt.

Get the Fleur de Sel ready.
Get the Fleur de Sel ready.

  • If you're using cocoa nibs, set them aside as well

Cocoa Nibs add wonderful crunch.
Cocoa Nibs add wonderful crunch.

  • Measure the butter and sugar in a small saucepan. Whisk to blend thoroughly. 

Melt the butter and brown sugar.

Melt the butter and brown sugar.

  • Simmer vigorously for 3 minutes without stirring.

Simmer the butter and brown sugar.

Simmer the butter and brown sugar.

Bake the Matzo Crunch at 350ºF

  • Once the sugar and butter has cooked for 3 minutes, pour it evenly over the dry matzo. If necessary spread it over the dry areas. Note, I had difficulty spreading it over every inch of matzo. 

Pour the hot sugar onto the matzo boards.

Pour the hot sugar onto the matzo boards.

  • Set the tray into the preheated oven and bake for 15 minutes. The sugar will bubble and will continue to caramelize. 

Bake the matzo and sugar.

Bake the matzo and sugar.

  • As soon as the Matzo Crunch has finished baking, sprinkle the chocolate, sliced almonds (or other nuts), salt and cocoa nibs (if using). The chocolate will melt and become liquid. If it doesn't turn to liquid, help spread it with an offset spatula. 

Sprinkle the chocolate, almonds, salt and cocoa nibs over the sugar.

Sprinkle the chocolate, almonds, salt and cocoa nibs over the sugar. 

  • Let cool completely.

Cut the Matzo Crunch

  • Lift the sheet of parchment off the foil lining and transfer the stiff matzo to a cutting board. Remove the parchment paper and discard.
  • Cut the sheet into large squares and serve. Or store in an air tight container.

Cut the Matzo Crunch into large squares.

Cut the Matzo Crunch into large squares.

The Matzo remains seriously crunchy when cool.

The Matzo remains seriously crunchy when cool.

What's left.

What's left.

Matzo Crunch, The Finer Cookie.

Matzo Crunch, The Finer Cookie.

  • Matzo Crunch can easily be frozen if necessary.

 

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