From Cleo Coyle: Last evening marked the beginning of Passover, one of the most widely observed Jewish holidays of the year. An important food custom that’s followed during Passover week is to eat no yeasted bread, only unleavened bread, which is why grocery stores sell plenty of maztos at this time of year.
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Cleo Coyle writes two bestselling mystery series with her husband. To learn more, click here. |
Matzo Caramel Buttercrunch is one amazing treat at this time of year, as well. The basic recipe was originally created by Marcy Goldman, author of A Treasury of Jewish Holiday Baking. This post gives you my twist on it with step-by-step photos and some personal notes and tips.
Love and peace to you. And may God bless us, every one.
~ Cleo
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Cleo's Black-and-White
Chocolate-Covered Matzo Buttercrunch
Adapted from Marcy Goldman's
Matzo Caramel Buttercrunch
Matzo Caramel Buttercrunch
YOU WILL NEED:
1 half-sheet pan, jelly roll pan, or large cookie sheet
+ Aluminum foil
+ Parchment paper
1 saucepan (nonstick if possible, and a silicone spatula is helpful, too)
2 tablespoons (for spreading the melted chocolate chips)
INGREDIENTS:
5 boards of unsalted matzos (see my matzo note below)
1 cup (2 sticks) butter or margarine (see my butter note below)
1 cup dark brown sugar
1 cup mini semi-sweet chocolate chips
1 cup white chocolate chips
1/2 cup sliced almonds, toasted (nuts are optional)
1/2 cup dry roasted, unsalted pistachios (measure after removing shells)
(a) Matzo note: If you're not observing Passover and you can't find matzos, try Saltines or another cracker.
(b) Butter note: I've done this recipe with butter and margarine. Both work just fine as long as you boil the mixture for the length of time noted in the recipe. I've also used salted and unsalted butter, both taste great.
(c) Sugar note: I prefer the dark brown sugar, but if all you have on hand is light brown, that's fine, too.
(d) Chocolate note: If you don't like white chocolate, simply double the amount of mini chocolate chips. I find the mini chips melt much faster and easier than regular chips. If you prefer chopped block chocolate, that's certainly an option, too.
DIRECTIONS:
Step 1 - Prepare pan: This recipe is easy but can be messy so cover your baking pan with aluminum foil first and then a sheet of parchment paper; otherwise, the caramel will stick to the foil.
Step 2 - Prep oven and nuts: Preheat your oven to 350 degrees F. If you're topping your chocolate buttercrunch with sliced almonds (or walnuts, pecans, or hazelnuts), then toast the nuts for better flavor. To save time, I'll throw my sliced almonds onto a cookie sheet and toast them in the already preheating oven. Nuts generally toast up in 8 to 10 minutes. Stir them once to prevent scorching. When you can smell the scent of toasting nuts, you know they're done or very close to done.
You'll also want to finely chop the shelled pistachios. To finely chop any nut, simply place it in a resealable plastic bag and bang it with a hammer, rolling pin, or back of a heavy spoon.
Step 3 - Lay out matzo boards: In the half-sheet pan you see in my photos (13 x 18 inches), I fit 5, full matzo boards. You can break the boards into pieces to fit them into the pan.
Step 4 - Make a quick caramel: In a medium saucepan (nonstick is best), melt the butter or margarine and add your brown sugar (dark or light), stirring to combine ingredients. Because the mixture is sticky, I use a nonstick (silicone) spatula. When the mixture begins to boil, start your timer for three (3) full minutes. Keep stirring to prevent scorching and continue boiling. The mixture will foam up as it boils, just keep stirring.
Step 5 - Cover: Pour the caramel mixture over the matzo boards. Work quickly with your nonstick spatula or the back of a spoon to spread the caramel as evenly as you can. As the mixture cools, it will be difficult to work with so spread fast!
Step 6 - Bake: Place the pan in the oven for 12 to 13 minutes. Rotate the pan once in the middle of this baking process to prevent hot spots from burning your candy. The cooking is done when you see bubbles have formed over the entire pan.
TIP: For a delicious buttercrunch (without chocolate) you can simply stop at this stage and slide the pan into the refrigerator for thirty minutes. Break the matzos into pieces and you have Caramel Matzo Buttercrunch.
(See photo below . . . )
Step 7 - Sprinkle chocolate chips and melt: As you can see below, my black-and-white version of this buttercrunch covers half the caramel-topped matzos with semi-sweet chocolate and half with white chocolate. Sprinkle the chips as you see in the photos then place the pan back in the oven for another minute or two. Take care not to allow the chocolate to burn but make sure it's melted enough to easily spread...
TIP: Larger chocolate chips may appear to keep their shape, but if you gently press down with the back of your tablespoon, you will likely see they've melted. Once you press them flat, begin to work them with your spoon, spreading the chocolate as you would cake frosting. Keep extra chips on hand, ready to cover any bald spots or you may have trouble getting an even layer of chocolate.
Step 8 - Finish and chill: Toss your nuts onto the melted chocolate.
Now slide the pan into the refrigerator for thirty minutes. That should harden up the chocolate nicely. When the candy is firm, use your hands to gently break up the big pieces into smaller shapes, and...eat with joy!
White Chocolate-Pistachio
Buttercrunch
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Chocolate-Almond
Buttercrunch
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Eat (and read) with joy!