Passover is just about a week away and this year, we are taking the traditional matzoh and turning it into dessert!
ROSIE’S MATZOH CRUNCH
Ingredients
1 cup plus 2 tablespoons unsalted butter
1 1/2 cups light brown sugar
4 1/2 boards of matzoh
6 ounces bittersweet chocolate, chopped
1. Preheat the oven to 375°F.
2. Line a rimmed baking sheet (approximately 17 X 13) with parchment paper. Line the baking sheet with the matzoh breaking the pieces where necessary to fill the spaces,
3. Combine the butter and brown sugar in a medium-size saucepan over medium heat.
When the mixture comes to a boil, simmer until the mixture becomes a deep caramel color, about 4-6 minutes.
4. Remove the butter mixture from the heat and pour it evenly over the matzoh. Use a rubber spatula to spread the mixture so that it is evenly distributed
5. Bake until the matzoh is deep golden in color, about 15 -18 minutes.
6. Remove the pan from the oven and sprinkle the chocolate over the matzoh. Place the pan in the oven so that the chocolate melts, about 2 minutes, then remove the pan from the oven and use a frosting spatula to spread the chocolate over the matzoh. Place the pan in the refrigerator for the chocolate to set, 1 to 2 hours. If you are in a hurry, you can place the matzoh in the freezer instead and it will be ready in about a half an hour.
7.When the matzoh is cooled, break it into pieces.
Makes 4½ boards of matzoh crunch