| Recipe: |
This is a quick, easy dessert. It was intended as a passover treat.
•4-6 unsalted matzohs
•1 cup (2 sticks) unsalted butter
•1 cup firmly packed brown sugar
•3/4 cup coarsely chopped dark chocolate chips
Preheat the oven to 375°F. Line a large cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment (or waxed paper) on top of the foil. This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. Chill, still in the pan, in the freezer until set. Break into squares or odd shapes.
Variations:
Omit the chocolate for a caramel-only taste.
Top with sliced Almonds, finely chopped nuts, or coconut before setting in the freezer.
Substitute Graham Crackers for Matzohs. (or saltines)
Use white chocolate intead of dark.
Top with dried fruit pieces.
Decorate with sprinkles.
Drizzle with melted white chocolate.
Sprinkle with sea salt over the caramel or chocolate for a sweet-salty taste.
Add salt or vanilla to the caramel mixture before pouring over the matzohs.
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