The Sweet Side of Matzoh
Here’s recipes that can be prepared any time of the year.
Deciding to make them was a quite simple. You see, it seemed like everywhere I looked in the store I could see packages of matzo crackers staring at me. And I had two different recipes from last year sitting on my desktop folder of recipes, patiently waiting for me to finally try them.
Let’s just say I had no choice. Once I bought the matzoh crackers, I had everything I needed and more. In fact, one box was enough for both of these scrumptious recipes (one with just chocolate and another one with chocolate, candied kumquats and coconut chips).
You may be able to restrain yourself and eat just a few of these treats. For me it will be a challenge not to eat every bite. Enjoy!
Caramel Chocolate Matzoh Crunch
Adapted from Marcy Goldman via Epicurious
- 4-6 unsalted matzohs
- 1 cup (2 sticks) unsalted butter
- 1 cup light brown sugar
- 1 cup coarsely chopped chocolate chips or semi-sweet chocolate
You can also add the following toppings: Candied Kumquats and Roasted Coconut Chips
Preheat oven to 375°F. Line one large or two small cookie sheet with aluminum foil. Spray with nonstick spray and arrange the matzohs in a single layer. You may need to cut a few extra pieces to fit any empty spaces.
In a medium saucepan, melt butter and add sugar stirring constantly. Boil until it turns a caramel color. Remove from heat and pour over the matzoh, covering them evenly.
Put baking sheet into the oven and bake 5 minutes or until bubbly. Keep an eye on your oven, make sure mixture is not burning. Remove from oven and sprinkle with the chocolate. When the chocolate chips melt a bit, spread them over the matzoh evenly with a spatula or knife.
Break up into pieces and chill in the freezer until set.
Here’s my Candied Kumquats Recipe:
- 1 pound fresh sliced kumquats, seeds discarded
- 1 1/2 cups sugar
- 1/4 cup water
- 1 tablespoon lemon zest
In a medium saucepan combine kumquats, sugar, water. Bring to a boil stirring to dissolve sugar. Add lemon zest, reduce heat and simmer until peel is translucent. About 30 minutes.
The idea of adding candied kumquats and coconut flakes came from Dani Fisher’s recipe via Design Sponge