17 April 2012

Chocolate-Covered Caramelized Matzah

Ok, so it's no longer technically passover, but who says you can't have matzah the rest of the year? Especially if it's coated in a layers of butter caramel, dark chocolate and sea salt...

This is fun and easy to make, completely delicious and ridiculously, ridiculously addictive. Enjoy!

Only slightly adapted from David Lebovitz's recipe:

5-6 sheets unsalted, thin matzah
14 tbsp butter, cut into pieces
1 cup light brown sugar
1/2 tsp vanilla extract
1 cup dark chocolate, chopped (I used dark chocolate chips)
sea salt, for sprinkling

Preheat the oven to 375 degrees
Line a rimmed baking sheet with foil, and place matzah in a single layer on foil
In a small saucepan, melt butter and sugar, then bring to a boil, stirring constantly.
Boil for 2 1/2 to 3 minutes, until the sugar is entirely dissolved and the mixture holds together, pulling away from the sides of the saucepan as you stir it.
Remove from heat, add in vanilla, and immediately pour over matzah.
Spread quickly with a spatula.
Put baking sheet in the oven, turning the heat down to 350, for 12-15 minutes. Keep an eye on it - it will bubble up as it bakes, but if it starts to burn, turn the heat down to 300.
Immediately after you remove it from the oven, sprinkle the chocolate chips on top.
Wait five minutes, then spread the melted chocolate with a spatula.
Sprinkle with sea salt.
Let sit until hardened (I put mine in the fridge for twenty or so minutes to speed this up), then
break into pieces and serve. And don't feel guilty when you eat every last scrap of caramel and chocolate that sticks to the foil when you break up the matzah - I did, too.

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