Matzoh Candy Food

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.

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.

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.

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.

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.

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.