Chocolate caramel matzah crunch

Chocolate caramel matzah crunch

By
From
Cooking from the Heart
Serves
4-6
Photographer
Mark Roper

Ingredients

Quantity Ingredient
4-6 unsalted matzahs, broken into large pieces
250g unsalted butter
1 cup brown sugar, firmly packed
3/4 cup milk or dark chocolate, roughly chopped
1/2 cup almonds, roughly chopped, (optional)

Method

  1. Preheat the oven to 190°C. Line a large baking tray with foil, placing it shiny side down, then place a piece of baking paper on top.
  2. Place the matzah on the tray, overlapping the pieces if necessary to make sure they all fit.
  3. Melt the butter and sugar in a large saucepan over medium heat, stirring constantly. Once the caramel bubbles, about 4 minutes, continue to stir the mixture for another 2 minutes.
  4. Pour the caramel over the matzah, then bake for 12 minutes, keeping an eye on the caramel to ensure it doesn’t burn.
  5. Remove from the oven and scatter the chocolate over the top. Wait 5 minutes for the chocolate to melt, then spread it over the caramel. Sprinkle with the chopped almonds, if desired.
  6. Refrigerate the tray for 2 hours to set the mixture. Make a cup of tea and enjoy!
Tags:
Jewish
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