Matzo Buttercrunch 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.

MATZO BUTTERCRUNCH

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.

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.

CHOCOLATE-COVERED MATZO TOFFEE

Steps:

• Line two baking sheet with parchment paper and arrange two of the matzo boards on each sheet.
• In a heavy-bottomed, three-quart saucepan, combine the butter and brown sugar and bring to a boil over medium heat stirring constantly to prevent scorching.
• Boil the mixture for 3 minutes or until it reaches 240 degrees.
• Carefully ladle the toffee over the matzo boards and spread it out with a spatula.
• Transfer the baking sheets to the refrigerator and chill until the toffee is firm, at least ten minutes.
• Meanwhile, melt the chocolate in a heavy-bottomed saucepan over extremely low heat or using a double-boiler.
• Ladle the melted chocolate over the toffee-covered matzo and spread into an even layer with an offset spatula.
• Sprinkle the chopped nuts or other toppings, if using, on top of the still-warm chocolate.
• Transfer the baking sheets back to the refrigerator and chill until the chocolate is hardened.
• To serve break into pieces.

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.

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 CHOCOLATE BARK

Steps:

• Line two baking sheets with parchment paper and place two boards of matzo on each one.
• Melt the butter in a medium-sized, heavy-bottomed saucepan.
• Add the sugar, water, and syrup and stir to dissolve the sugar. Once the sugar is dissolved, do not stir again. (Stirring can cause the sugar to crystallize and make the toffee grainy.) If sugar crystals appear on the side of the saucepan, brush them down with a pastry brush dipped in water.
• Bring the mixture to a boil over high heat and boil until the caramel reaches the hard crack stage (300°F) on a candy thermometer), 8 to 10 minutes. You will see the mixture darken, and it will begin to smell like caramel.
• Pour the toffee mixture over the matzo and spread it evenly. Allow the toffee to firm up for a few minutes, but do not allow it to cool completely.
• Pour the chocolate chips over the warm toffee. Allow the chocolate to melt from the heat of the toffee and then spread the melted chocolate to coat the toffee evenly.
• While the chocolate is still warm, add the toppings. If desired, sprinkle the top with flaky sea salt.
• Allow the toffee and chocolate to cool completely. Break the bark into pieces with your hands.
• Store in an airtight container.