1 cup (2 sticks) unsalted or salted butter, cut into chunks
1 cup (firmly packed) light brown sugar
optional: fleur de sel, or course sea salt
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet
1 cup sliced almonds, toasted and coarsley chopped
Instructions
Line a 11" x "17 baking sheet completely with foil (making sure it goes up the sides) and preheat oven to 350 degrees.
Ling the bottom of the sheet completely with matzoh, breaking extra pieces as necessary to fill in any space. In medium-sized heaby duty saucepan, combine the butter and brown sugar and cook over medium heat until the butter begins to boil. Boil for 3 minutes, stirring occasionally.
Remove from heat an pour over matzoh; spreading with a heatproof utensil. Put the baking sheet in the oven and bake for 15-20 minutes, until the syrup darkens and gets thick. (While it's baking, make sure it's not burning. If so, reduce the heat the 325 degrees.)
Remove from oven immediately cover with chocolate chips or chunks. Let stand 5 minuts, then spread smoth with an offset spatula. Sprinke with a flurry of fleur de sel or course salt, then scatter toasted almonds over the top and press into the chocolate. Let cool completely (you may need to chill it in the refrigerator), then break into pieces and store in an airtight container until ready to hand out to anyone you feel worthy. Or trying to win over.
Originally Submitted
12/19/2007
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