Two great friends of ours, Emily Sokolov and Sybil Goldstein, came up with the exact same treasure quite independently from one another.
Matzo Crunch sure isn’t slimming, but it tastes divine……
5 pieces of unsalted matzo
3 sticks of unsalted butter or margarine
1 cup of firmly packed brown sugar
1 cup of semi sweet chocolate chips
1 1/2 tsp of kosher for pesach vanilla (optional)
Preheat the oven to 350 degrees fahrenheit. Lightly grease a large disposable aluminum cookie sheet (13 x 18 at top edge) with butter. Place a single layer of matzo squares on the sheet. Break pieces into smaller rectangles where necessary to fill in all the spaces. Combine the butter, vanilla and brown sugar in a medium-sized saucepan over medium heat. Stir constantly with a wooden spoon until the mixture boils, about 4 minutes. Continue to boil 3 minutes more, stirring constantly. Remove from the heat and pour evenly over the matzo. The pieces should be saturated. Bake until the matzo is deep-golden in color, about 15 minutes. (After the first 8 minutes, check every 2 minutes to make sure it doesn’t burn. If it seems to be baking too quickly, remove the pan and reduce the oven temperature by 25 degrees and replace the pan.) Remove the pan from the oven and set on a flat surface. Sprinkle chocolate chips over the matzo and allow to melt for five minutes. Spread the chocolate over the matzo surface using a rubber spatula. Place the pan in the refrigerator or freezer to allow for the chocolate to set, 1-2 hrs. When the matzo is completely chilled, lift it out and break into pieces and collect these into a bowl. Keep cool until serving time.
Mrs. Wex says:
I swear Matzo Crunch saved my life the first time I had to deal with a kosher for pesach Passover. As a slight adjustment to the recipe, try toasting flaked almonds and sprinkling them on top of the chocolate layer – delicious!