Tuesday, April 7, 2015

Warning: Chocolate Covered Caramel Matzoh Crack

Why did I do this?

This is sheer insanity.
It's April, and I should be posting only asparagus recipes.

But when I saw David Lebovitz post this recipe on facebook, I immediately put my apron on.

This is sort of like chocolate covered pretzels, aka "matzoh crack". Salty and sweet, but better because there is a layer of toffee underneath the chocolate!!

Warning: Don't make this because it's like that stuff at Momofuku Milk Bar they call "crack pie".

Don't make this because it uses so much butter.

You probably shouldn't make this because that's a lot of brown sugar.

And lastly, you probably shouldn't make this because really, who needs this 2 months before swimsuit season.
Not I.

But matzoh practically has no calories (so I guess you should make this).
and it really tastes scary good.

So, if you have a box of boring matzoh laying around, MAKE THIS!

You have to work fast here, and you definitely need a silicone spatula.
The brown sugar and butter bubbles up fast and you have to spread it over the matzoh super quick before it hardens.

Same goes for the chocolate while it's melting on top. It cools quickly, so spread it fast and top w/ sliced almonds and sea salt.

Have everything ready.

Chocolate Covered Caramel Matzoh, aka "Matzoh Crack": (adapted from David Lebovitz)

6-8 slices of plain, unsalted matzoh sheets (I buy Streit's egg matzohs)
1 cup (230g) unsalted butter, cut into chunks
1 cup (215g) firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract
1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80g) toasted sliced almonds

Preheat oven to 375F.

Line a heavy rimmed baking sheet (11" x 17") w/ foil, making sure the foil goes up around the edges.
Lay parchment paper on top of the foil (you don't want a sticky mess here).

Lay out the matzohs to cover the sheet pan, overlapping them is fine.

In a small heavy saucepan, heat the butter and brown sugar on medium heat and stir about 3 minutes until bubbling and brown.

Working quickly, pour this mixture over the dry matzohs, spreading to cover w/ a silicone spatula.

Dot immediately w/ the cup of chocolate chips and let melt for 5 minutes.
Spread the melted chocolate all over the caramel topping to cover.

Sprinkle w/ sea salt and immediately w/ sliced almonds.

Let harden in the fridge for 30 minutes until set.

Now you are ready to crack!

Break into pieces and start eating.

Very good snacking, Passover or not!


Katie C. said...

I love this stuff! I found the recipe quite a while ago on the Smitten Kitchen blog. Crack!

Ciao Chow Linda said...

You are wicked to post this after the holiday when I need to lay off stuff like this.

Bebe said...

Have made something similar with Keebler's crackers as the base. Amazingly good... Must try with matzos...

Katie C. said...

You can also use saltines....

Proud Italian Cook said...

I was trying to detox with lemon water most of the day but if this was in front of me I would have never made it!

Diane H said...

Fortunately, or unfortunately, you can make this year around using saltines. Yum.