I don’t personally celebrate Passover, but I’ve been making this recipe every year since college for my friends who do because it’s just SO good. It’s super cheap and simple (evidence: in college, we bought all of the ingredients from the campus store) and it has the most wonderful crunchy texture. Whether you do celebrate the holiday–and now have boxes of matzo left over–or are also a chocolate lover like I am, this is a quick and easy recipe not to be missed!
Step 1: Spread matzo (I buy Manischewitz thin unsalted matzo) out on a cookie sheet. One serving is 4 sheets, so you may have to break them down into smaller pieces like I did. Make sure the pieces are lined up symmetrically, since they’ll quickly disappear under all of the chocolate and caramel 🙂
Step 2: This is where you have to be most careful. Stir together butter and brown sugar in a saucepan over low-medium heat, stirring constantly until the mixture begins to bubble and the sugar is fully dissolved. Be patient at this step as you don’t want the caramel to burn or harden too quickly. Pour over matzo and place in the oven at 250 degrees for 12 minutes.
Step 3: Remove from oven, toss on chocolate chips (I like to use half mini and half “regular” sizes ones) and place back in the oven. This will help to melt the chocolate evenly. Remove from oven after three minutes, spread chocolate evenly, and sprinkle on almonds or other toppings as desired. Let sit for half an hour, and then refrigerate until ready to serve. Store leftovers in an airtight container.
Sold yet? You’ll see that I have made a few of my own adaptions, but you can find the original recipe here.
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