Recipe: Caramel Matzo Crunch

CARAMEL MATZO CRUNCH

4 to 6 unsalted matzos
2 sticks (1 cup) unsalted butter
1 cup firmly packed brown sugar
3/4 cup coarsely chopped semisweet chocolate

Preheat oven to 375 degrees F. Line one large baking sheet or two smaller baking sheets with foil. Cover foil with parchment paper.

Cover the cookie sheet evenly with a single layer of matzos. Break up pieces to cover all the spaces. Set aside.

In a 3-quart, heavy-bottomed saucepan, combine the butter and 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 heat and pour over prepared matzos, covering completely.

Place the baking sheet in the oven and immediately reduce heat to 350 degrees F Bake for 15 minutes, checking every few minutes to make sure the mixture does not burn. If it seems to be browning too quickly, lower the heat to 325 degrees F and continue baking.

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

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

Makes 4-6 cups
Source: A Treasury of Jewish Holiday Baking by Marcy Goldman