Saturday, April 19, 2008
Chocolate-Covered Carmelized Matzoh Crunch
Frankly, I feel like a bit of a poser posting a recipe for a Passover dessert, what with not being Jewish and all, but I've been going to seders for off and on for a good 7 years now, and this year, for the first time, I was responsible for dessert. For those unfamiliar, Passover desserts are notoriously not great (since they must be flourless), especially when you consider the selection available at a regular supermarket in Rhode Island, so I volunteered (completely selfishly) to try out this recipe I'd been eyeing jealously for nearly a year. It is insanely easy. It is delicious.
And you still have time to make it for the seder tonight!
I completely stole the recipe from David Lebowitz. I did not alter it in any way, and it turned out perfectly.
CHOCOLATE-COVERED CARMELIZED MATZOH CRUNCH
recipe from David Lebowitz
4 to 6 sheets of matzoh
1 C butter (sliced) - you can use margarine if needed
1 C brown sugar
1 t vanilla
1/2 bag (160 grams) semi-sweet chocolate chips
Preheat oven to 375. Find a baking sheet with a lip, and line it with foil, making sure to cover up and over the sides. Lay the sheets of matzoh in a single layer over the baking sheet, breaking it as necessary to fill in all gaps. Heat the butter and brown sugar together on the stovetop stirring frequently until boiling. Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour mixture over the matzoh, smoothing to cover all the matzoh. Reduce oven temperature to 350. Cook matzoh for 15 minutes, watching to make sure it doesn't burn. It will bubble, but if it starts to burn lower temp to 325. Remove from oven, and pour chocolate chips over the surface. Let sit for 5 minutes, then use an offset spatula to smear chocolate all over the top. Let harden, preferably in the fridge, and then break into pieces. Bring as a gift, share with your guests, or shut yourself in the bathroom and gobble it all down yourself.