Caramel Matzo Crunch Food

CARAMEL MATZO CRUNCH

Steps:

• 1 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. 2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces. 3 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, add the vanilla and pour over the matzoh, covering completely. 4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. 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°F, and replace the pan). 5 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. 6 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. Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely. White sugar: If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions: Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version. Source: BetterBaking.com

MACAROON MATZO CRUNCH

Steps:

• Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. Set aside.
• Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly).
• Whisk together butter, brown sugar, vanilla, and salt in a medium pot. Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. Immediately pour onto matzo, covering completely. Using a spatula, quickly spread caramel so matzo has an even coating.
• Bake matzo until caramel is golden brown and bubbling, 14-16 minutes. Watch carefully to make sure caramel doesn't burn. If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely.
• Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted. (Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted.)
• Remove matzo from oven and sprinkle immediately with reserved coconut and almonds. Drizzle with chocolate. Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight. Break matzo crunch into pieces and serve.

CHOCOLATE-CARAMEL MATZO TOFFEE

Steps:

• Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
• In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
• Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
• Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

CARAMEL MATZO CRUNCH

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.

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

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.

CRUNCHY CHOCOLATE MATZO BARK

Steps:

• Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
• Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
• In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
• Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
• In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
• While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
• Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.

CARAMEL MATZOH CRUNCH

Steps:

• Cover two rimmed baking sheets completely with foil.
• Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
• Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
• In a 3-quart, heavy-bottomed saucepan, combine 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 (use a timer; this is important), stirring constantly.
• Remove from heat and pour over the matzo, covering completely.
• Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
• 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 degrees and replace the pan).
• Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
• Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
• While still warm, break into squares or odd shapes.
• Place pans in freezer to chill until set.
• Remove and store in airtight container for up to a week.

PASSOVER ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

Steps:

• Preheat oven to 375.
• Line a cookie sheet completely with foil. Cover bottom of pan completely with parchment-- on top of the foil. This is very important as mixture becomes sticky during cooking. Line bottom of pan evenly with matzo crackers, cutting extra pieces as necessary to fit into the baking pan as evenly as possible.
• Combine margarine or butter and brown sugar in a 3 quart, heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzo.
• Place in oven and immediately reduce heat to 350. Bake 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 and replace).
• Remove from oven and sprinkle matzo crackers immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzo. While still warm, cut into squares or odd shapes. Chill in refrigerator until set.
• This makes a great gift.
• You can also serve it in confectioner's paper cups as a candy.
• You can use white chocolate coarsely chopped (or both white and dark chopped) with toasted almonds.

CARAMEL MATZO CRUNCH

Steps:

• Preheat oven to 375°F.
• Line a large (or two smaller) cookie sheets 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 matzo, 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 matzo, covering completely.
• Place the baking sheet in the oven and immediately reduce the heat to 350°F.
• 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°F, and replace the pan.
• Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
• Let stand for 5 minutes, and then spread the melted chocolate over the matzo.
• While still warm, break into squares or odd shapes.
• Chill, still in the pan, in the freezer until set.
• (It wasn't completely necessary to cut or break the pieces apart until after it was good and solid.) As a variation, 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 butter crunch.