Matzo Butter Crunch Food

LEGENDARY MATZO BUTTERCRUNCH RECIPE

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.

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.

MATZO BUTTERCRUNCH TOFFEE

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.