It will make you want to celebrate Passover, Jewish or otherwise. I don't know how I lived my life without it. Store bought versions simply pale in comparison to this astonishly simple, sweet and crunchy creation.
I discovered this recipe last year on David Lebovitz's blog and it will be forever etched into my Passover repertoire.
I made a batch of it last night to give to Izzy's teachers since they have been so patient with us this past week. As I was preparing it, Izzy snuck out of bed and down to the kitchen to see what I was up to (mind you it was 10:30). He watched as I boiled the sugar and butter, quietly perched on a chair near the stove. He then continued to observe as I spread the mixture onto the matzoh. Once the chocolate chips were spread on I was finally able to convince him to go back to bed.
Most of that batch went to Izzy's teachers and we finished the rest of it ourselves. It is already time to make a new one. It is quite addictive stuff. If you are deserving, I might make some for you.
Chocolate-Covered Caramel Matzoh (slightly modified from original)
4 to 6 sheets of matzoh
1 cup (2 sticks) unsalted butter cut into chunks
1 cup (firmly-packed) light brown sugar
fleur de sel, or coarse sea salt
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
optional: 1 cup sliced almonds, toasted and coarsely chopped
1. Line a 11" x 17" baking sheet completely with foil (making sure it goes up the sides) and preheat the oven to 350 degrees.
2. Line the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. 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.
4. Remove from heat and pour over matzoh, spreading with a heatproof utensil.
5. 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 325 degrees.)
6. Remove from oven and immediately cover with chocolate chips or chunks. Let stand 5 minutes, then spread smooth with an offset spatula.
7. Sprinkle with fleur de sel and scatter almonds on top. Press into chocolate. Chill in refrigerator until hardened. Then break into smaller pieces and store in a tin.
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