Caramel Matzoh Crunch, aka CRACK

Here is a great, and I mean fantastic, recipe for Passover. This comes from my friend Leslie Sacks. I like to call it Matzoh Crack because it’s addictive. Once you start eating it, it’s very hard to stop, no matter how full you are or how badly your tummy feels.

All of the notes in parentheses are from Leslie. This girl knows what she's doing - she makes about 6 batches per holiday. 

ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

4-6 unsalted matzohs (i can usually only fit 2 whole ones, then break up one more round the pan)

1 cup (2 sticks) unsalted butter or unsalted Passover margarine

1 cup firmly packed brown sugar

3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate (I use 1 cup Nestle Tollhouse semisweet chips)

Preheat the oven to 375°F.

Line a large (or two smaller) cookie sheet completely with foil.

Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces as required to fit any spaces.

In a 3-quart, heavy-bottomed saucepan combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.

Mmmm butter and sugar

Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325° , and replace the pan).

Hot from the oven

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh.

Passover Crack

While still warm, break into squares or odd shapes. Chill still in the pan in the freezer until set.

Variation:

You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets).

Leslie's notes:

i usually top a batch with sprinkles or chopped walnuts while the chocolate is still warm (before I put in the freezer).

When frozen, I store in ziploc bags. Doesn't last long!!!