Buttercrunch Matzo Food

LEGENDARY MATZO BUTTERCRUNCH RECIPE

Legendary matzo buttercrunch Recipe image

The typical Passover Seder meal is a minefield of familial politics. Jackie Mason could base a stand-up routine on it: "I want the soup but no chicken in it; matzo balls but soft, not hard, ones; tzimmes but no prunes; brisket but just a little and just a thin slice; some potato kugel but not touching the brisket gravy; salad with the light dressing in a separate container; and I want fish but after the soup and before the meat. And I want it on the side!"This is a Big Meal, an important meal and one wherein it is not unusual to feature a couple of different examples of a similar dish from several different contributors. Choose one dish over another, express a preference at this one's brisket ('so moist and not fatty!') and you stand to gain or lose a relative. No one keeps a written record, but count on it-people remember who ate what. Passover begins at sundown April 7.Real stand-offs occur when there are two of the same thing but done differently-like a traditional kugel and a tofu one, or gefilte fish from a kosher deli and a hopeful, from-scratch edition, undertaken when someone (usually plucky and 30-something), in a bold and whimsical pre-Passover moment, takes a chance and tries his hand at gefilte fish and fresh horseradish. This settled, the dispute continues to the chicken soup and matzo ball issue. And so it goes.Until dessert. For dessert, it is not so much "who brought, who bought?'-it's a matter of what is good. And what is always good, always welcome, especially at Passover, is chocolate.The happy news for those who swoon at chocolate in its many guises on any occasion is that it is an exceptionally good choice at Passover. Richly flavored, pure in taste, chocolate-based Passover cakes, squares and confections deliver a good hit of dessert pleasure, bringing sweet but unmistakable closure to the Seder meal. Fresh fruit is refreshing, but no matter what people tell you about being "so full," they still want a great, traditional dessert.While we tend to be tolerant of Passover desserts because of the difficult criteria they must meet (no leavenings, usually no butter or other dairy products, no liquid vanilla or other alcohol-based extracts and, most of all, no wheat flour), everyone raves when you hit pay dirt with an exceptional creation. "Are you sure it's a Passover cake?" is the highest accolade a Passover dessert can elicit.The easiest way to achieve this is to give in to the inevitable chocolate conclusion. Chocolate does Passover better than any other ingredient, so showcase it-in brownies, truffles, tortes and cakes, and an outstanding, luscious chocolate buttercream roll. No excuses need be served with these treats--they are welcome on any table, at any time of year.

Provided by Marcy Goldman

Yield Serves 6 to 8

Number Of Ingredients 5

Ingredients

4 to 6 unsalted matzos (preferably regular, but you can use egg as well)
1 cup (2 sticks) unsalted butter or Passover margarine
1 cup brown sugar, firmly packed
3/4 cup coarsely chopped semisweet chocolate or chocolate chips
Toasted slivered almonds, for garnish

Steps:

Heat the oven to 350 degrees. Stack 2 jellyroll pans together and line them with foil, then with a sheet of parchment paper.
Line the jellyroll pan with matzos as evenly as possible, cutting them into pieces to fill in any gaps.
Heat the butter and brown sugar in a heavy-bottomed saucepan and bring to a medium boil for 2 to 4 minutes. Remove the mixture from the stove and pour it over the matzos.
Put the jellyroll pan in the oven and bake for about 15 minutes. Remove the pan from the oven and sprinkle the chocolate over the matzos. Let stand 5 minutes, then smear the top with a metal spatula to spread the chocolate. Garnish the buttercrunch with toasted slivered almonds if desired. Freeze until firm, an hour or less. Break the buttercrunch into pieces, squares or odd shapes to serve.

MATZO BUTTERCRUNCH TOFFEE

Matzo Buttercrunch Toffee image

Matzo buttercrunch toffee is a treat made with matzo, butter, sugar, chocolate chips, and nuts if you like. It's perfect for Passover or year-round.

Provided by Elizabeth LaBau

Categories Dessert

Time 32m

Number Of Ingredients 5

Ingredients

5 sheets matzo
1 cup (2 sticks) butter
1 cup brown sugar (packed)
1 1/2 cups chocolate chips
Optional: 1/2 cup almonds (toasted and chopped)

Steps:

Gather the ingredients.
Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Preheat the oven to 350 F.
Cover the baking sheet with a layer of matzo sheets, breaking them up to fill in gaps if necessary.
Combine the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves. Allow the mixture to come to a boil and keep it boiling for 3 minutes.
Remove the pan from the heat and pour carefully over the matzo. Use an offset spatula or a knife to smooth the top and ensure the mixture evenly covers all of the matzo. (It's okay if there are a few bare spots, it will spread as it bakes.)
Bake for 10 to 12 minutes, rotating the baking sheet halfway through and checking occasionally to make sure the sugar doesn't burn. If it seems to be getting too dark around the edges, remove the baking sheet from the oven.
Once out of the oven, sprinkle the chocolate chips over the top of the toffee layer and let it stand for 1 to 2 minutes until the chocolate chips begin to melt. Use a spatula to spread the chocolate evenly over the surface.
If desired, sprinkle the nuts over the top and, using a spatula or back of a spoon, press gently to adhere while the chocolate is still wet.
Place the baking sheet in the refrigerator to cool. Break into pieces by hand once set.
Enjoy.

Nutrition Facts : Calories 864 kcal, Carbohydrate 86 g, Cholesterol 97 mg, Fiber 5 g, Protein 7 g, SaturatedFat 33 g, Sodium 375 mg, Sugar 65 g, Fat 60 g, ServingSize 1 1/2 lbs. Candy (5 Servings), UnsaturatedFat 0 g

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch image

Provided by Marcy Goldman

Categories Candy Chocolate Dessert Bake Passover Spring Family Reunion Kosher Edible Gift

Number Of Ingredients 4

Ingredients

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

Steps:

Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the 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 the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
This makes a good gift.
Variation:
You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

MATZO BUTTERCRUNCH

Matzo Buttercrunch image

Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. These were in Cooking Light, April 2004. Cooling time is 30 minutes or so.

Provided by Manami

Categories Dessert

Time 25m

Yield 36 serving(s)

Number Of Ingredients 4

Ingredients

6 unsalted matzo crackers
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup miniature semisweet chocolate chips, finely chopped

Steps:

Preheat oven to 375ºF.
Line a jelly roll pan with aluminum foil; cover foil with parchment paper.
Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned.
Reduce oven temperature to 350ºF.
Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often.
Cook 3 minutes, stirring constantly; pour mixture over matzo.
Bake for 10 minutes or until the mixture bubbles.
Sprinkle evenly with chocolate.
Cool slightly; refrigerate 30 minutes or until chocolate is set.
Break into 36 pieces.

Nutrition Facts : Calories 75.6, Fat 3.3, SaturatedFat 2.1, Cholesterol 6.8, Sodium 3.1, Carbohydrate 11.4, Fiber 0.3, Sugar 7.2, Protein 0.6