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Homemade Caramelized Matzoh Crunch with Chocolate photo

Caramelized Matzoh Crunch with Chocolate

This Caramelized Matzoh Crunch with Chocolate is a sweet, crunchy delight that transforms simple ingredients into an irresistible treat!
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Crunch:
  • 4 to 6 sheets Matzoh preferably unsalted
  • 1 cup Butter cut into chunks
  • 1 cup Brown Sugar firmly packed
  • 1 cup Chocolate Chips semisweet or bittersweet
  • 1 cup Sliced Almonds toasted and coarsely chopped
  • to taste Optional Salt Fleur de sel or coarse sea salt

Equipment

  • Baking sheet
  • Parchment paper
  • Medium saucepan
  • Spatula
  • Oven

Method
 

Instructions:
  1. Step 1: Preheat the Oven - Begin by preheating your oven to 350°F (175°C). Line a rimmed baking sheet with parchment paper.
  2. Step 2: Prepare the Matzoh - Break your matzoh sheets into pieces that fit in your baking sheet. Arrange them in a single layer.
  3. 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.
  4. Step 4: Bake the Matzoh Crunch - Bake for 10 to 12 minutes, until bubbly and slightly darkened.
  5. 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.
  6. 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.