Caramelized Matzoh Crunch with Chocolate
If you’re looking for a sweet treat that’s both crunchy and satisfying, look no further than this delightful Caramelized Matzoh Crunch with Chocolate. This recipe takes simple matzoh and transforms it into an irresistible snack that’s perfect for any occasion. With just a few ingredients, including buttery caramel, rich chocolate, and a sprinkle of toasted almonds, this dessert is not only easy to make but also incredibly delicious. Gather your ingredients, and let’s dive into making this sweet indulgence that everyone will love!
Why This Recipe Works
The magic of this Caramelized Matzoh Crunch with Chocolate lies in its unique texture and flavor combination. The matzoh serves as a sturdy base that holds up well to the caramel and chocolate layers, creating a satisfying crunch with each bite. The caramel adds a rich, buttery sweetness, while the chocolate brings a velvety finish. Topping it off with toasted almonds adds a nutty flavor and extra crunch, elevating this treat to a whole new level.
What to Buy
To make this Caramelized Matzoh Crunch with Chocolate, here’s what you’ll need:
- Matzoh: 4 to 6 sheets, preferably unsalted, for a balanced flavor.
- Butter: 1 cup (2 sticks), cut into chunks. Unsalted or salted works, depending on your preference.
- Brown Sugar: 1 cup, firmly packed. Light brown sugar adds a subtle molasses flavor.
- Chocolate Chips: 1 cup. You can use semisweet or bittersweet chocolate chips or coarsely chopped chocolate.
- Sliced Almonds: 1 cup, toasted and coarsely chopped. They add crunch and flavor.
- Optional Salt: Fleur de sel or coarse sea salt for sprinkling on top to enhance the flavors.
Equipment at a Glance
- Baking Sheet: A rimmed baking sheet to contain the caramel and matzoh.
- Parchment Paper: For easy cleanup and to prevent sticking.
- Medium Saucepan: To melt the butter and brown sugar for the caramel.
- Spatula: For spreading the caramel and chocolate evenly.
- Oven: Preheated to 350°F (175°C) for baking the matzoh crunch.
Caramelized Matzoh Crunch with Chocolate: How It’s Done
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper, ensuring it covers the entire surface for easy removal later.
Step 2: Prepare the Matzoh
Break your matzoh sheets into pieces that will fit nicely in your baking sheet. Arrange them in a single layer, covering the bottom of the baking sheet as best as you can.
Step 3: Make the Caramel
In a medium saucepan over medium heat, combine the butter and brown sugar. Stir continuously until the mixture is melted and bubbling, about 3 to 5 minutes. Once bubbling, let it boil without stirring for an additional 2 minutes. Remove from heat and quickly pour the caramel over the matzoh, using a spatula to spread it evenly.
Step 4: Bake the Matzoh Crunch
Place the baking sheet in the preheated oven and bake for 10 to 12 minutes, or until the caramel is bubbly and slightly darkened. Keep an eye on it to avoid burning.
Step 5: Add the Chocolate and Almonds
Once baked, remove the baking sheet from the oven and immediately sprinkle the chocolate chips over the hot caramel. Allow them to sit for a few minutes to soften, then use a spatula to spread the melted chocolate evenly over the surface. Finally, sprinkle the toasted sliced almonds on top.
Step 6: Cool and Set
Let the Caramelized Matzoh Crunch cool at room temperature for about 30 minutes. Once cooled, you can place it in the refrigerator to set for an additional 30 minutes, making it easier to break into pieces.
What to Use Instead
If you don’t have specific ingredients or want to make substitutions, consider the following:
- Matzoh: You can use graham crackers or saltine crackers as an alternative base.
- Butter: Coconut oil or vegan butter can be used for a dairy-free option.
- Brown Sugar: Coconut sugar or a sugar substitute can work, though the flavor may slightly differ.
- Chocolate Chips: Any type of chocolate can be used, including white chocolate or dairy-free chocolate.
- Almonds: You can substitute with pecans, walnuts, or even sunflower seeds if you have nut allergies.
Problems & Prevention
While making Caramelized Matzoh Crunch with Chocolate is straightforward, here are potential issues and how to avoid them:
- Burnt Caramel: Keep a close eye on the caramel as it boils. Once it starts bubbling, don’t walk away!
- Sticky Matzoh: Ensure the caramel is evenly spread; otherwise, some areas may end up too sticky or chewy.
- Soft Chocolate: If the chocolate doesn’t spread easily, let it sit a bit longer until it melts before spreading it.
- Uneven Crunch: Make sure the matzoh is in a single layer for the best texture and crunch.
Cooling, Storing & Rewarming
To ensure your Caramelized Matzoh Crunch with Chocolate stays fresh and delicious:
Once completely cooled, break the matzoh crunch into pieces and store them in an airtight container at room temperature. It will stay fresh for up to one week. If you find that the pieces have softened, you can pop them back in the oven at a low temperature (around 200°F or 93°C) for a few minutes to regain some crunch.
Handy Q&A
Can I make this ahead of time?
Absolutely! This Caramelized Matzoh Crunch with Chocolate can be made a few days in advance. Just store it in an airtight container to keep it fresh.
What if I don’t have sliced almonds?
No worries! You can use any nuts you have on hand, or even leave them out entirely for a nut-free version.
Can I add other toppings?
Definitely! Feel free to get creative with toppings—dried fruit, coconut flakes, or even a sprinkle of crushed candies will make delicious additions.
Is it possible to make this gluten-free?
Yes! Use gluten-free matzoh or a suitable gluten-free cracker to make this recipe gluten-free.
Desserts to Finish
If you enjoyed making Caramelized Matzoh Crunch with Chocolate, you might love these delightful desserts:
- Classic Chocolate Chip Cookies
- Creamy Lemon Butter Pasta
- 1-Bowl Chocolate Cake
- Vanilla Cupcakes with Buttercream Frosting
Let’s Eat
Now that you’ve created your own delicious batch of Caramelized Matzoh Crunch with Chocolate, it’s time to dig in! Indulge in this sweet and crunchy treat while enjoying the delightful combination of flavors. Whether you’re sharing it with friends, family, or keeping it all to yourself, this dessert is sure to satisfy your sweet cravings. Enjoy every crunchy, chocolatey bite!
Caramelized Matzoh Crunch with Chocolate
Ingredients
Equipment
Method
- Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
- Step 2: Prepare the Matzoh - Break your matzoh sheets into pieces that fit in your baking sheet. Arrange them in a single layer.
- Step 3: Make the Caramel - In a medium saucepan over medium heat, combine the butter and brown sugar. Stir until melted and bubbling, about 3 to 5 minutes. Boil without stirring for 2 minutes, then pour over the matzoh.
- Step 4: Bake the Matzoh Crunch - Bake for 10 to 12 minutes, until bubbly and slightly darkened.
- Step 5: Add the Chocolate and Almonds - Remove from the oven, sprinkle chocolate chips over the hot caramel, let sit to soften, then spread chocolate evenly and sprinkle almonds on top.
- Step 6: Cool and Set - Let cool at room temperature for about 30 minutes, then refrigerate for another 30 minutes to set.
Notes
- Store in an airtight container at room temperature for up to one week.
- If pieces soften, re-crisp in the oven at low temperature for a few minutes.
- This treat can be made a few days in advance.
