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Another batch of Matzoh Crunch

  • w

I made the Matzoh Crunch again this evening, using Ghirardelli 60% chocolate chips and sprinkling fleur de sel on top as well as toasted sliced almonds. Just superb. I also used lightly salted matzohs and salted butter, too. I love the salty-sweet combo. The dark chocolate is really great on this. I can't imagine using anything else! :)

Here's the recipe one more time:
Caramel Matzoh Crunch
4 to 6 unsalted matzohs (i used lightly salted)
1 cup (2 sticks) unsalted butter, cut into chunks (I used salted)
1 cup firmly-packed light brown sugar
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped chocolate
Fleur de sel (optional...but it makes it all the better!)

Line a 11" x 17" baking sheet (with sides) completely with nonstick foil. Or...cover with regular foil and then top with a sheet of parchment paper. Heat the oven to 375 degrees.

Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3- to 4-quart heavy duty saucepan, cook butter and brown sugar over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat and pour over matzoh, spreading with rubber spatula

Place pan in oven; reduce the heat to 350 degrees. Bake for 15 minutes. As it bakes, it will bubble up. Make sure it's not burning every few minutes. If so, remove from oven and reduce the heat to 325 degrees, then replace the pan. Remove from oven and immediately cover with chocolate. Let stand 5 minutes, then spread with an offset spatula. Sprinkle with fleur de sel and then sprinkle toasted almonds over the top, crunching them up in your hand as you sprinkle.

Let cool about 15 minutes, then break or cut into pieces. Cool completely, then store in an airtight container until ready to serve.

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  1. i plan on making all this tomorrow! i now have 5 matzoh left :)

    1 Reply
    1. re: junglekitte

      I made this with Dark Brown Sugar, and it was delicious! Also used almonds, salted butter and matzoh (sucker for the salty/sweet combo). So easy and so delicious. Also, I chilled the whole sheet pan in the fridge PRIOR to breaking up the pieces. A bit easier, I thought. Enjoy!

    2. oh quick question

      do you think it would make a difference if i used dark brown sugar instead? its what i have but i don't want to mess with this if it will put the flavor really off!

      1. i
        Inquiring Minds

        THANK YOU!!! THANK YOU!!! I made it last week for the first time using salted butter, dark brown sugar, sliced almonds, milk chocolate and egg matzoh. It is so outragously addictive you should call it Matzoh Crunch Crack! My husband (the grouch) refused to try it, then looked over, then longingly asked for a taste. Then exclaimed how incredible it was, what a genius I was. I gave you the credit!! I want to write more, however I have to go to the store to buy more Matzos. My husband is insisting I make a big batch for him to take to work! I hope my local store still has Matzoh left!

        1. Is that right...do you really use 2 sticks of butter for only 4 matzoh!

          1 Reply
          1. re: Aaron

            Yup....and it's incredible.

          2. i've been meaning to make it for a few days now and finally did it just now! i had to make do with what i have in my new kitchen in my new city of living so...

            i used unsalted matzoh
            unsalted butter
            dark brown sugar
            michel cluizel plantation dark chocolate
            toasted almonds
            and maldon sea salt

            holy !@#$ that's good!!!!!!! i just tasted it after it sitting 15 minutes....still warm and the chocolate is not fully set but wow! :) the butter melts down into the matzoh and leaves it so crispy. i better give it away quick before i eat the entire tray.

            does it freeze well over a few WEEKS by chance??

            1. I am making this today and i can't wait! ok the novice in me must ask... what is fleur de sel and where can I find it and if I can't will I really notice or care? Thanks!

              5 Replies
              1. re: Novice Cook

                Fleur del sel is a sea salt from France...it has a delicate flavor and is "softer" than other salts...or at least it feels that way to me. You could use kosher salt, but very sparingly. That has a bit of a harsher taste, and more of a crunch, but would still be OK to sprinkle lightly over the chocolate.

                But you don't have to even use this...the first batch I made didn't use the salt on top at all, and it was still fabulous.

                Another idea would be to add some salt to the butter-brown sugar mixture to make a salted caramel. That's very French as well! Not sure exactly how much to add. Anyone else want to jump in on this?

                Definitely use lightly salted matzohs and salted butter.

                1. re: wyf4lyf

                  Ok now that I know what I am looking for I may try Cost Plus, our's has a huge selection of all things French, thanks for the info.
                  I made another of your lemon bread puddings to take to work and it was a HUGE success, so I am very much looking forward to making this wonderful treat that you so highly endorse!

                  1. re: Novice Cook

                    Glad to help!! Sorry I forgot to mention about where you can find fleur de sel. I've actually seen it in some regular supermarkets. Cost Plus might have it. Williams-Sonoma definitely does. I actually ordered mine online because I needed to order something else to make shipping worthwhile! Glad I did.

                    P.S. I'm so happy about your lemon bread pudding success! Isn't it great to learn how to cook and find some outstanding things that people love and only YOU know how incredibly easy it was to make?? :)

                    1. re: wyf4lyf

                      I don't mean to hijack this thread, but I have searched the board and can't find the lemon bread pudding recipe. Would you mind pointing me in the right direction? I have a dinner party to attend this weekend and have been looking at lemon-based desserts. Thanks in advance.

                  2. re: wyf4lyf

                    You're right, it is softer (that's how I always describe the taste difference to my non cook friends).

                    Iodized is the harshest (and I haven't used it in years)...I will probably use kosher salt (which is way softer than iodized) when I make this today, but sparingly, as you say....I've used kosher to top chocolate sweets before and it comes out great. I think without knowing the salts and their saltiness factor really well, trying to make the caramel would be hard. Might be worth it to try salted butter instead of either?

                    Reallly looking forward to trying this with my matzoh (I only have wheat so we'll see how it goes).

                2. wyf-some questions if I may, before I try this:

                  this appears to be English toffee poured over soda crackers (Not familiar with Matzoh, but I looked at the ingredients on packages at the grocery) and almonds? What role does the matzoh play? What texture does it add? Does it stay crunchy or get soggy from the toffee? How is this different from stovetop-made toffee?


                  2 Replies
                  1. re: toodie jane

                    The matzoh doesn't get soggy at all. It adds a wonderful crunch-crispness to the treat. I think someone mentioned you could easily make this without the matzoh, but then it would just be a sugary buttercrunch/toffee on the bottom without the crispness/crunch of the matzoh. It would have a whole different texture, which I'm sure would be good...but different from what this is all about.

                    Paula Deen makes something similar that she calls Pine Bark that uses saltines. Someone else mentioned they'd seen recipes that use graham crackers, but I think that would be awfully sweet. I love the salty-sweet combination.

                    I've never made stovetop toffee, so I can't answer that. I think the key to this recipe is in baking the toffee along with the matzoh so they join together in perfect unity. Like a good marriage. :) It's really something. I wish I could email a taste to you!!!

                    Anyone else want to answer this more eloquently? I feel like I'm fumbing around for answers.

                    It doesn't take long to make it, so give it a try and see if you get hooked like so many of us have. :)

                    1. re: wyf4lyf

                      The matzoh is just a benign medium to hold the buttercrunch, so that you can effortlessly make a very thin delicate layer. It's been years since I made english toffee, but I don't remember it being something I could make with a four-year-old. But yeah, it's the same deal.

                  2. ...it's still good.

                    So I used whole wheat matzoh, raw sugar, molasses and a cup of butter I've not used before.

                    I cooked the sugar and butter on low to give the raw sugar plenty of time to melt, then brought it all to a boil (with the molasses). By the time the three minutes of boiling were up, my toffee was very thick and I was skeptical that it needed oven time.

                    By the time I got it out of the pan on onto the matzoh, it was hardening on the spoon. Not just firm, but HARD like good toffee.

                    There wasn't enough and it wasn't runny enough to completely envelope the matzoh (like when I've made the saltine version - the saltines were inside the toffee). I knew that if I put it in the oven it would overcook.

                    So, I went ahead and covered it in chocolate stuck it in the oven for 60 seconds to melt the chocolate, covered it with almost too toasted almonds, and a bit of kosher salt.

                    It's really good and very much like I remember with the saltines, just with a bare matzoh bottom that, thankfully, doesn't take away from flavor. I coulda used more salt, though.

                    I have to say the stove top toffee with the raw sugar and molasses is better than any I've made before.

                    1 Reply
                    1. re: krissywats

                      Interesting...with this last batch I made I think I didn't set my timer quite early enough and it cooked longer than the first time. So the caramel came out of the oven a bit darker, but not burned at all, but it has a little bit of a burnt edge to its flavor...not ruined-burnt...but gourmet-burnt. :)
                      I know someone around here was looking for a burnt-caramel recipe. This might just be it!

                      I really want to try this with whole wheat matzoh next time; then I can semi-honestly say "it's healthy." !!!!

                    2. Just dug up this old post to check on the recipe as we are making it today for our seder tonight.
                      Anyone doing this this year? any new variations?
                      We'll do two batches, one with 66% and one with milk chocolate, probably some toasted almonds on each now that the baby in the family is eating nuts.
                      I really like the idea of the whole wheat matzoh, but fear I will be run out of my sister's home if I show up with whole wheat, and then there will be two seats for Elijah...

                      2 Replies
                      1. re: rabaja

                        i'm definitely making it again! its soooooooooooooo good! i think i'll stick with the almonds and salt topping. can't really beat that! :)

                        whole wheat matzoh? i would be curious but i imagine not that good! lol

                        1. re: rabaja

                          Two of us brought batches of matzoh crack to the Seder this year. It's becoming so popular, I think in 20 years it'll be as ubiquitous on the Seder table as matzoh ball soup. This recipe is one of the reasons I bless the inventor of non-stick foil.

                        2. I made this for our first seder, and sadly I wasn't overwhelmed. I think part of the problem was that we were using pareve margarine and vegan chocolate. Here are a few questions:

                          1) This was messy! The candy came out looking rather yucky b/c toffee uneven, got on both sides of some matzo, not others. Any suggestions for improving the visual appeal of this? How to break more evenly so matzo flakes don't fall all over?
                          2) Is it possible to make this well w/ pareve margarine, or should it really only be made w/ butter?
                          3) What are fav brands of chocolate for this?

                          Thanks, I hope to get it right next time!

                          2 Replies
                          1. re: sljones

                            I think this is one of those recipes where if you have to make it pareve, just wait until you can eat dairy. The quality of the chocolate has oh, about 90% or so to do with how good the final result is and I don't think too highly of any of the Pesachdik chocolate. About another 9% is due to the taste of butter, the other 1% your personal potchke-ing with the recipe. Honestly, if you do a fully kosher, shomer Pesach seder this recipe shouldn't be your first choice. If you're comfortable cutting corners on kashrut then, yeah, this stuff is amazing made with real butter and great chocolate.

                            1. re: sljones

                              I agree with the last poster. I have only made this with butter, but I can imagine it wouldn't be as delicious with margarine. I think the vegan chocolate is really helped put it over the edge though! :x
                              When you pour the toffee onto the matzoh, I usually spread it quickly with a non-stick spatula to make sure its evenly distributed before I put it in the oven. I also find the parchment paper to be unnecessary. I just use the awesome non-stick foil and it comes off easily.

                              Also when its finished and I've topped it with the chocolate (and nuts for me!) I put it in the freezer. I don't know how you could make it in perfect little shapes. I quite like the natural random shapes and sizes when I break it with my hands. I usually do this over the cookie sheet I baked it in, then transfer all the pieces to a platter. The entire thing was gobbled up by my hungry family that evening!

                            2. Yum! I finally made this with unsalted matzoh, unsalted butter, but then added salt to the caramel, and sprinkled sea salt on top of the Callebaut chocolate chips. (All they had left in the store was the unsalted matzoh).

                              This is a variation on a long lost recipe that I am so happy to have found again! The recipe I had originally used Breton crackers. But I am certain it is the same technique. Thank you!

                              1. Got a copy of the recipe with 2 cups of chocolate chips, and oven set at 440 degrees. I suspect that's too hot, but the more chocolate the better!