It’s that time again: Spring, Passover, Easter. Also Chocolate Matzah.
In case you aren’t obsessed already, here is your intro to the fabulous and completely addictive original Chocolate Matzah. In other words, crack. And here is version 2.0, Chocolate Matzah with Dried Apricots and Cranberries.
I thought we had taken Chocolate Matzah as far as we could. I was wrong.
Chocolate Matzah Number Three, a.k.a S’mores Matzah, is everything we want in Chocolate Matzah – caramelly, crunchy, chocolaty, crackly, buttery – plus toasted marshmallows. Please tell me who wouldn’t love that. Not I, said the Little Red Hen.
Once again, we are going to have a hard time keeping enough of this utterly crack dessert for Passover. I suggest you make a batch this weekend, and then plan to make another late next week. You will definitely be everyone’s favorite (until they’re addicted too).
4 sheets matzah
1 cup (2 sticks) unsalted butter
Pinch kosher salt
1 cup dark brown sugar
1 cup mini marshmallows
1 cup milk chocolate chips
Preheat the oven to 350 degrees. Line a baking sheet with parchment, then wax paper. Spray the wax paper generously with non-stick cooking spray.
Arrange the matzah to cover the baking sheet. You will need to break some to make it fit together.
In a medium saucepan over medium-high heat, melt the butter and sugar, adding the salt, stirring with a wooden spoon until the butter melts. Bring the mixture to a boil over medium-high heat, and stir occasionally. Let this bubble for 3 to 4 minutes.
Quickly and carefully (it’s very hot) pour the caramel over the matzah on the baking sheets, and use an offset spatula to spread it to the edges of the crackers. Bake for 10 minutes.
Remove the matzah from the oven and sprinkle the marshmallows over the matzah, leaving some space between them.
Turn the oven on broil and move the rack to the top of the oven. Put the matzah back in the oven and watch it closely as the marshmallows toast. This takes a little less than 1 and a half minutes in my oven, but yours may be different. Once they start toasting, pull the pan out quickly!
Sprinkle the chocolate chips between the toasted marshmallows, and let them sit for about 5 minutes to melt. Using an offset spatula, spread the melty chocolate chips between and atop the marshmallows. This can get a little messy, but nobody eating it will complain.
Let the matzah cool, then refrigerate it for an hour.
When it is cool and the chocolate has set, cut (or break) the matzah into pieces. Store in an airtight container for as long as you can keep them around.
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