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Matzo Crack

So this stuff is called matzo crack for two reasons: 

1.  You bake it in big sheets and then crack it into small pieces. 

2.  It’s highly addictive.

Number 2 is where the problem comes in.  I love sugar.  It is my crack.  I would consume it all the time if I’m not careful (I’m still not that careful) and consciously force myself to make things that contain protein and nutrients.  This candy is especially good because it’s dark chocolate toffee and you can add whatever toppings you are in the mood for.  I tried a bunch – toasted almonds, coconut, walnuts, pecans, sea salt, and Mexican chocolate.  I wish I had some candied ginger because I bet that would be good too.  I also liked the sea salt more than I thought I would. 

 

This recipe comes right in time for Passover so you should be able to find Matzo at your local grocery store.  If you make it a different time of year, you can use saltines.  But honestly, this recipe might force me to keep a stash of matzo year round because I loved how the dry, plain matzo matched with the sweetness of the caramel and chocolate.

 I made this candy to bring to a friend’s house who was hosting a small cocktail party.  It didn’t take long to make at all but I did shove the baking sheets in the freezer to expedite the cooling process.  Everyone loved it!

 

Chocolate Caramel Matzo Crunch aka Matzo Crack

Adapted from The Kitchn

 

4 to 5 pieces of matzo (or whatever it takes to cover your baking sheet)


1 cup firmly packed dark brown sugar


1 cup (2 sticks) unsalted butter


1 cup chopped bittersweet chocolate, semi-sweet chocolate chips, or dark chocolate chips

Toppings, as desired – nuts of any kind, coconut, candied ginger, sea salt, etc

  1. Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with aluminum foil and/or parchment paper. Place the matzo in one layer on the baking sheet, breaking it when necessary to fill the pan completely. Set aside.
  2. In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula. *Be careful not to touch the  caramel, it’s extremely hot and can burn you very easily
  3. Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn’t burn. If it looks like it is starting to burn, turn heat down to 325.
  4. After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
  5. You can leave it just as is, enjoying the simplicity. Or add your favorite toppings while the chocolate is still melted.
  6. Let cool completely, then break into smaller pieces and store in an airtight container. Rumor has it that this will last a week stored properly, but well, we’ve never had it last long enough to test out the theory.

 

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