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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??