- Prep Time : 20m
- Cook Time : 8m
- Ready In : 35m
When it comes to the holidays I have to be honest: I don’t do any baking or cooking. My family always hosts the dinners and always has LOTS of leftovers. I tend to stay out of the kitchen, show up to my mom’s with tupperware and fill up for the week. A few years back I saw everyone making caramel chocolate matzah and it looked so easy and so yummy that I thought I would give it a shot. It was incredible! A friend came over and tried some, when he came by the next day he said where is that matzah crack….and that’s how matzah crack got its name in our house. I love storing it in the freezer, sort of like a frozen chocolate bar. But if that’s not your thing keep it on the counter and hope that it lasts more than two days. We had some fun with our toppings but there are so many more options out there. What is your favourite way to top your matzah crack?
- 1 cup butter
- 1 cup brown sugar
- 1 tsp vanilla
- 8 sheets of matzah
- 1 cup milk chocolate (semi-sweet or dark also work well)
- Toppings: White chocolate chips, sprinkles, crushed smarties, crushed recces pieces candies, shredded coconut, coarse sea salt, toasted slivered almonds
Preheat oven to 350F.
Line a baking sheet with tinfoil and lay out matzah in a flat layer, break the matzah so that it fits and there is matzah to all the edges.
Melt butter in a medium pot over medium heat. When almost fully melted, add sugar.
Once sugar has been added, stir constantly until mixture turns a caramel colour. The mixture can go from perfect to burnt pretty quickly so keep an eye on it. It should take about 8 minutes.
Add the vanilla and stir (the mixture will bubble up when the vanilla is added).
Pour the hot caramel over the matzah and use a spatula to spread the caramel (if using two baking sheets use half the mixture on each baking sheet). Lift the edges of the matzah so the caramel goes under the pieces a little bit.
Bake in the oven for 6-8 minutes until the caramel is darker and is bubbling. If it looks like it's burning at the edges pull it out of the oven early.
While the matzah is still hot from the oven sprinkle with milk chocolate chips and leave for 30 seconds so they can begin to melt.
Use an offset spatula or silicon heatproof spatula to spread the chocolate chips to form a thin layer of chocolate.
Sprinkle candies, nuts, coconut, coloured sprinkes or sea salt over the chocolate while still melted. We did smarties, sea salt, Reese’s pieces with sea salt and sprinkles.
Place in the fridge to set.
Once set, break into smaller pieces and store in a cookie tin or tupperware with wax paper or parchment in-between pieces.
For chocolate drizzle:
Place white or dark chocolate in heat proof bowl over a double boiler (small pot with simmering water, the steam will melt the chocolate) stir until chocolate is melted
Use a spoon to drizzle chocolate over or a parchment piping bag do not use a plastic zip lock as the chocolate will melt the bag
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