Sunday, April 17, 2011
Caramelized Chocolate Covered Matzah
Note: If preparing this recipe for those strictly observing the dietary regulations for "Kosher For Passover", please use only ingredients marked "Kosher For Passover." All can be found in most supermarkets.
Note: Omit any nuts if preparing a nut-free treat. Or, choose one nut choice for a topping to enhance this recipe.
Also check out how David Lebowitz makes a similar recipe by adding vanilla and toasted almonds, says Gabby on her blog. This will give you choices on the way you would like to make this recipe for pleasing your tastebuds.
Now here are various ways of spelling the name of this unleavened bread:
singular: matzo, matzoh, matza or matzah
plural: matzos , matzohs , matzas, matzahs or matzoth
■3-4 boards matzoh
■3/4 cup margarine or butter
■1/2 cup brown sugar
■1-1/2 cups semisweet or dark chocolate chips
■1 cup chopped walnuts, hazelnuts or pecans (optional)
■1/4 tsp. kosher salt or sea salt
1.Preheat oven to 350 degrees F. Line a baking sheet with foil. Spray with cooking spray.
2.Spread the matzohs in the pan in a single layer, breaking them to fit if necessary.
3.Heat the butter or margarine and brown sugar in a medium saucepan to a boil. Pour evenly over matzoh, spreading with a knife to make sure the matzoh is well covered.
4.Bake 10-15 minutes, until the caramel is a golden brown. Turn off the oven, and remove the matzoh.
5.Sprinkle the chocolate chips evenly over the matzoh. Return the matzoh to the oven. Let it sit in the warm (turned off) oven for 2 minutes. Remove and spread the chocolate evenly with the back of a flat spatula or a knife.
6.Top with nuts, if using. Sprinkle with kosher salt.