Matzo Candy Food

MATZOH CANDY

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
• Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
• Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
• Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

MATZO TOFFEE CANDY

Steps:

• Heat oven to 400ºF. Line 15x10x1-inch baking pan with aluminum foil; butter foil.
• Place matzo crackers in single layer in pan, cutting them as needed to fit. Set aside.
• Combine brown sugar and butter in saucepan. Cook over medium heat until mixture comes to a full boil. Continue cooking 5 minutes. Pour mixture over crackers.
• Bake 10 minutes (mixture may look foamy). Remove from oven; sprinkle evenly with chocolate chips. Return to oven 1 minute to soften chocolate chips. Remove from oven. Gently spread chocolate over crackers; sprinkle with nonpareils, if desired. Cool 30 minutes, refrigerate to set chocolate.
• Break or cut into pieces.

CHOCOLATE TOFFEE MATZO CANDY

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

MATZAH CANDY (AKA THE BEST PASSOVER DESSERT)

Steps:

• Preheat oven to 350°F.
• Line a large rimmed baking sheet with aluminum foil. Add matzah (or crackers) in a single layer on the baking sheet, making sure they do not overlap, and set aside.
• Melt butter and brown sugar in a small pot over medium-high heat, stirring often. Once butter and sugar are fully incorporated and like a thick syrup, pour evenly over the crackers. Transfer to oven and bake until top is smooth, about 5 minutes.
• Remove from the oven and scatter chocolate chips on top, spreading it evenly as it melts. You may need to put it back in the oven to melt (we did) before it will spread.
• Sprinkle with almonds or sea salt, if using, pressing them lightly into the chocolate.
• Refrigerate at least 20 minutes (or overnight) and break into small pieces. Keep chilled until you serve.

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.

DELICIOUS MATZO CANDY

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Line two baking sheets with aluminum foil. Place the matzo crackers in a single layer on the lined baking sheets, breaking to fit, if necessary.
• Bring the butter and brown sugar to a boil in a heavy bottomed saucepan over medium heat. Continue to cook, stirring constantly, until thick and smooth, about 3 minutes. Pour the hot sugar mixture over the matzo, and spread evenly with a heat proof spatula.
• Place the caramel topped matzo in the preheated oven for 10 minutes. Remove from oven and evenly sprinkle the chocolate chips on top. Return pans to oven to melt chocolate, about 1 minute. Smooth melted chocolate to completely cover the caramel. Sprinkle with the chopped walnuts. Chill in refrigerator for 20 minutes, or until set. Break into small pieces to serve.

PASSOVER CHOCOLATE MATZAH CANDY

Steps:

• Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
• Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
• Melt the butter and add the sugar and cook for 3 minutes.
• Pour mixture over the matzah and spread evenly to cover them all.
• Put into a 350 degree oven for 5 minutes.
• Remove from oven and sprinkle the chocolate chips over the top.
• It will take approximately 3-5 minutes for the chocolate to melt.
• When melted spread over the top of the matzah.
• If desired, sprinkle with chopped nuts.
• Refrigerate till firm.
• Break into pieces.

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.