Matzoh Love - Part Deux

I found this merged Lebovitz/Goldman recipe on the Food Junta blog. There are links to a few more recipes at the end.

I've gotta do something with those three boxes!

Matzoh Crunch (oooo, that just sounds good doesn't it?)

Adapted from David Lebovitz, adapted from Marcy Goldman

Ingredients:

4 to 6 sheets unsalted matzohs
1 c. (2 sticks) unsalted butter, cut into chunks
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 tsp. (or a little more, depending on your taste) vanilla extract
1 c. (or a little more) semisweet chocolate chips

Optional: fleur de sel

1. Preheat oven to 375 degrees F.

2. Line a rimmed baking sheet with foil, making sure the foil goes over the edges. (I left it at that, and it was fine, but Lebovitz also recommends covering the foil with parchment paper.) Cover the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a small pot, melt the butter and sugar together over medium heat, stirring frequently. When the butter has melted, let the mixture boil for about 3 minutes, stirring constantly. Remove from heat and add the pinch of sea salt and the vanilla (the caramel will seize up for a second, don’t worry about it, just stir it). Pour over matzoh, spreading with a spatula if necessary (I found it easier to just shake the pan slightly) so the caramel is evenly distributed and fully covers matzoh.

4. Put pan in the oven and reduce heat to 350 degrees F. Bake for 15 minutes — the caramel should be bubbling, but not burning. I didn’t have any problems, but Lebovitz says that if it begins to burn in spots, you should remove the pan from the oven, reduce the heat to 325, and replace the pan after the oven has had a minute to cool down.

5. Remove pan from oven and immediately cover with chocolate chips, sprinkling the one cup as evenly as possible over the caramel. Let sit for 5 minutes. Spread the melted chips over the caramel (I used a rubber spatula). Drop more chocolate chips onto any spots that didn’t get chocolate. Wait a few more minutes so they can melt, then use that chocolate to fill in any holes

6. Optional: Sprinkle with fleur de sel. (Lebovitz also recommends sliced, toasted almonds or another nut, toasted and coarsely chopped, or roasted cocoa nibs.)

Let cool completely (I just picked up the foil overhang and transfered the whole thing to my kitchen table). Break into small pieces and refrigerate in an air-tight container (refrigeration will harden up the chocolate if it’s still a little soft). Lebovitz says it will keep well for up to a week, but I think it could probably last longer.

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More Love
My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch by Marcy Goldman
Chocolate-Covered Caramelized Matzoh Crunch by David Lebovitz