Chocolate Matzah (a.k.a. Crack)
You do not need to be celebrating Passover next week to love this stuff. Chocolate Matzah is also known as Crack to me because I don’t think there is anything more addicting. Truly. Some years (this one included), I can’t even take one tiny bite because if I do this game is over and I’ll have to make another batch to give away after I’ve eaten half the original yield.
We make Chocolate Matzah to give as gifts every year without fail. That’s not to say I’ve never failed making it. For some reason, it feels kind of tricky. To the point that every year my sister-in-law and I check in with each other to ask how the Chocolate Matzah came out. There’s usually one burned batch between us.
But even in its trickiness, Chocolate Matzah is worth it. (I should also mention that many people claim it’s the easiest thing in the world. Kitchen brilliance eludes me.) The dry, crumbly matzah soaks up a caramel that you make and then bake into the crackers. Then you sprinkle chocolate chips over the hot caramel-soaked crackers, and when they’ve turned melty, spread them all around. The act of spreading the melted chocolate is unquestionably satisfying – you’ll love making this recipe if for nothing more than that. Maybe top the whole thing with some nuts, if you like them.
If I haven’t done Chocolate Matzah justice and it doesn’t quite sound amazing, just try it. Don’t say I didn’t warn you.
Chocolate Matzah (a.k.a. Crack)
7-8 sheets matzah
1 cup (2 sticks) unsalted butter
1 cup dark brown sugar
12 ounces chocolate chips, either dark, semi-sweet or milk chocolate, depending on your taste
1 cup chopped pecans, toasted (optional)
Preheat the oven to 350 degrees. Line two baking sheets with aluminum foil. Spray with non-stick cooking spray. Line them again with parchment, and spray that with non-stick cooking spray. Learn from me and don’t skip these steps – you don’t want the crackers sticking to the foil or the pan.
Line the matzah up in a single layer to cover each of the baking sheets. You will need to break some of it into pieces to make it all fit and cover the area. Don’t worry if the edges aren’t perfect or don’t fit perfectly together.
In a medium saucepan, melt the butter and sugar, stirring over medium-high heat with a wooden spoon until the butter melts. Bring the butter-sugar mixture to a boil, still over medium-high heat, still stirring. Let it bubble for about 3 minutes and continue stirring. The sugar will dissolve and the caramel will thicken. Quickly pour the caramel over the matzah on the baking sheets, and spread it to the corners of the crackers. An offset spatula really helps here, or you can just use a regular spatula or a knife. Be careful because this will be super hot. Bake the caramel crackers in the oven for about 12 minutes, keeping a close watch to be sure the edges aren’t burning.
When the matzah has just come out of the oven and is still hot, sprinkle half of the chocolate chips over each of the baking sheets. Let them sit for about 3 minutes until they have softened. When they are soft, spread the chocolate in an even layer to the edges of the crackers; again, an offset spatula is great here. If you like nuts, sprinkle them on top now and press them lightly into the chocolate with your palm.
Put the baking sheets in the freezer for an hour or so. Once cooled, break the Chocolate Matzah into pieces and store it in an airtight container at room temperature or, like us, in the freezer. You just might consider hiding it from yourself.
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