Caramel Matzoh Crunch

Last week I attended my first Passover seder.  With wonder I nibbled the sweet charoset, fell in love with homemade unleavened bread, gasped on a spear of fresh horseradish, and recited the 10 plagues while flicking drops of red wine onto the seder plate.  I received an intellectual and gastronomical education, for which I am most grateful.  I brought this easy matzoh dessert.  Perhaps they lacked the elegance and tradition of the other elements, but these crunchy squares proved dangerously addictive.  Beware. 

Absolutely Magnificent Caramel Matzoh Crunch
Recipe from Marcy Goldman via Epicurious
Ingredients
4-6 unsalted matzohs
2 sticks unsalted butter
1 cup firmly packed brown sugar
3/4 cup coursely chopped chocolate chips or semi-sweet chocolate
Preparation

1. Preheat oven to 375.  Line large cookie sheet with foil.  Cover with baking parchment-on top of the foil. (Mixture becomes sticky during baking.)
2. Line bottom of cookie sheet evenly with the matzohs, cutting extra pieces to fit any spaces.
3. In a heavy-bottomed saucepan, combine butter and brown sugar.  Cook over medium heat, stirring constantly, until mixture comes to a boil (about 2 to 4 minutes).  Boil for 3 minutes, stirring.  Remove from heat and pour over matzoh, covering completely.
4. Place baking sheet in oven, immediately reducing heat to 350.  Bake for 15 minutes, checking often to make sure mixture is not burning.
5. Remove from oven and sprinkle immediately with chopped chocolate or chocolate chips.  Let stand 5 minutes, then spread the melted chocolate over matzoh.  
6. While warm, break into squares or odd shapes.  Chill in freezer, still in pan, until set.

Later in the week, my roommate and I discovered that matzoh crackers also make for easy mini pizzas.  Have you tried it?  Hurry and buy it, while it is on sale!  : )

Wishing you a fabulous week, 

Rachel