Caramelized Matzoh Crunch With Chocolate Food

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.

CARAMELIZED MATZOH CRUNCH WITH CHOCOLATE

Steps:

• Line a 11″ x 17″ baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350F degrees.
• Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.
• In a medium-sized heavy duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.
• Remove from heat and pour over matzoh, spreading with a heatproof utensil.
• Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it's baking, make sure it's not burning. If so, reduce the heat to 325F degrees.)
• Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.
• Sprinkle with a flurry of fleur de sel or coarse salt, then scatter the toasted almonds over the top and press them into the chocolate.
• Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to eat.

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.

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.

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.

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.