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Chocolate covered caramel matzo recipe

Chocolate covered caramel matzo recipe


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  • Recipes
  • Dish type
  • Biscuits and cookies
  • Chocolate biscuits

When you try this, you won't believe how good they taste! Matzo crackers are covered with caramel and melted chocolate, then topped with chopped walnuts.

2 people made this

IngredientsMakes: 48 pieces

  • 12 matzo crackers
  • 225g butter
  • 220g brown sugar
  • 340g dark chocolate chips
  • 115g chopped walnuts

MethodPrep:15min ›Cook:15min ›Extra time:20min chilling › Ready in:50min

  1. Preheat an oven to 180 C / Gas 4. Line two baking trays with foil. Place the matzo crackers in a single layer on the lined baking trays, breaking to fit, if necessary.
  2. Bring the butter and brown sugar to the boil in a heavy bottomed saucepan over medium heat. Continue to cook, stirring constantly, until thick and smooth, about 3 minutes. Pour the hot caramel mixture over the matzo and spread evenly with a heat-proof spatula.
  3. Place the caramel topped matzo in the preheated oven for 10 minutes. Remove from oven and evenly sprinkle chocolate chips on top. Return trays to oven to melt chocolate, about 1 minute. Smooth melted chocolate to completely cover the caramel. Sprinkle chopped walnuts over the melted chocolate. Chill in fridge for 20 minutes, or until set. Break into small pieces to serve.

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Reviews & ratingsAverage global rating:(37)

Reviews in English (31)

by LTDENT

I love this recipe! I've been making it for years with saltines as well. I don't know if it's a computer glitch, but the proportions are off a bit. The amount of butter, brown sugar, chocolate and nuts are enough for ONE pan - not two. I used 6 crackers on one pan and had another pan ready just in case. The thick caramel was just the right amount for the one pan - it would not have stretch ed to cover both. Ditto on the chocolate and nuts. So if you want to make two pans, you need 12 crackers, 2 cups of butter, 2 cups of brown sugar, 4 cups chocolate chips and 2 cups chopped nuts! Hope this helps!-30 Mar 2010

by Goodeats!

I've made this every year for the past 20 years;it is my most requested recipe from friends and family. Instead of walnuts, I use 1C chopped pecans and 1C slivered almonds. Melt margarine (to be pareve) or butter (dairy) w/1C brown sugar, pecans & almonds, bring to a boil, then let simmer for 2 minutes. Pour over large matzah boards placed on a greased rimmed cookie sheet (break to fit - leave no holes). Bake @ 350 for 7 - 10 minutes (middle rack). Remove from oven & sprinkle w/semi-sweet chocolate chips; spread chocolate. Allow several hours for chocolate to harden. Delicious!-10 Apr 2009

by Susie Z

I am familiar with this recipe and have made it every Passover for the last several years. It is delicious by itself or served with vanilla ice cream.-25 Mar 2009


Chocolate Toffee Matzo Crack

If you like Heath bars, you’ll love this homemade chocolate toffee candy. It’s made with matzo, a Jewish cracker-like flatbread, and called crack because it’s so hard to resist. (Get it? Crack-ers.) Matzo crack is a dessert staple during Passover at our house, along with chocolate chip meringues, coconut macaroons, and flourless chocolate cake.

Originally created by cookbook author Marcy Goldman of Better Baking, matzo crack is the Jewish version on crack candy (or Christmas crack), which is made from saltines. Both recipes have a crispy, flaky cracker layer topped with buttery toffee, melted chocolate, nuts, and sea salt. And the best part is that it’s easy to make – no candy thermometers, special equipment, or tempering of chocolate required.


Ingredients

  • bittersweet chocolate chunks or chips
  • 1 jar or container of ready-made caramel
  • chopped nuts (optional)

Instructions

  1. Melt chocolate in a double boiler or a metal bowl set over a pan of simmering water (or in a glass bowl in a microwave at 50 percent power 3 to 5 minutes), stirring frequently.
  2. Lay matzo squares down on parchment paper to keep your counter clean.
  3. Pour chocolate generously over matzo squares.
  4. Drizzle caramel and sprinkle nuts on top. Enjoy!

6 Comments

As a kid I wondered, why isn’t there a really delicious chocolate cake for Passover?

7 layer cake for Passover from Diamond Bakery West Bloomfield, MI! In my mom’s Z”L Apple cake

Especially when the toffee has a brown sugar-flavored buttery snap and luscious chocolate is smeared over the top so it hardens and melds with the crackly caramelized matzoh underneath.

Especially when the toffee has a brown sugar-flavored buttery snap and luscious chocolate is smeared over the top so it hardens and melds with the crackly caramelized matzoh underneath.

I did this recipe, and went one up on it:
I did it in 3 layers, and used butterscotch instead of caramel.
I then cut it into square’s, added a scoop of vanilla ice cream & added Sprinkle’s…. Soooo Good!


Chocolate-Covered Matzo with Caramel and Nuts

Sometimes you just need a treat, even if you’re keeping kosher for Passover. You can usually find pre-made chocolate-covered matzo at grocery stores, but the homemade version is always better. This recipe from Smitten Kitchen used basic pantry items I already had, making it a pandemic-friendly Passover dessert. I followed the recipe pretty diligently, and was sure to generously salt both the caramel and chocolate after spreading it—that salty/sweet combination is so craveable.

Salty, sweet, crunchy

I used a mix of almonds and walnuts to top the chocolate layer, but any nuts would work great here. After letting the finished matzo chill in the fridge, my boyfriend and I immediately devoured at least 3 squares each—we had to move it to a tupperware far away from us to not eat the whole thing immediately.

Chocolate Caramel Matzo, recipe from the Smitten Kitchen

  • About 4 sheets of matzo
  • 1 cup (2 sticks) unsalted butter, cut into eight large pieces
  • 1 cup packed light brown sugar
  • Sea salt, preferably flaky (such as Maldon salt)
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups (9 ounces or 255 grams) semi- or bittersweet chocolate chips, or 9 ounces chopped semi- or bittersweet chocolate
  • 1 cup toasted almonds and walnuts, or a mix of your favorite nuts (optional)
  1. Heat your oven to 350°F. Line a cookie sheet with tin foil by stretching a long sheet over the pan and crimping the edges over the side of the pan with your hands. Then, line the pan again with parchment paper. This double lining keeps you matzo from sticking to the pan and makes clean up easy.
  1. Spread your matzo over the sheet pan in a single layer, covering every part.If necessary, break some pieces apart to make sure the entire surface of the pan is filled.
  1. Make the caramel. In a medium saucepan over medium heat, combine the butter and brown sugar. Melt the mixture and whisk it until it begins to boil. Once it has begun boiling, let it bubble for 3 more minutes, whisking it the whole time. Once the mixture has thickened slightly, remove it from the heat and add a couple good pinches of sea salt and vanilla. Pour the caramel over the crackers and spread it out evenly using an offset spatula, a silicon spatula, or the back of a spoon. Don’t wait too long, or the caramel might set.
  1. Bake the matzo for 13 to 15 minutes. Check the oven periodically to make sure the edges don’t burn. If the caramel is getting too dark, turn down the heat.
  1. Take the matzo out of the oven and immediately sprinkle with chocolate chips or chopped chocolate. Let stand 5 minutes. Using a spatula or the back of a spoon, spread the chocolate in an even layer over the caramel. If you’re using nuts, now is the time to sprinkle them over the surface. Don’t forget to add another dose of sea salt. (The extra sea salt is great on matzo. Let cool and enjoy.

Sweet, salty, and passover-approved

Toasting Marshmallow on the Stove

If you are a person with a grill, and if you feel like the weather allows, by all means toasted the marshmallow outside. Otherwise if you have a gas stove, you’re in business. Just skewer the marshmallows on a skewer and hold them over the flame. Don’t let them catch fire, but keep turning them until they get browned and soft.


Chocolate covered caramel matzo recipe - Recipes

Recipe submitted by Anonymous

I’m sure I’m not alone in trying to find new and delicious ways of serving matzah during Passover. I stumbled upon a recipe that turns matzah into the most delicious “candy” or dessert. What could be better than the taste of semi-sweet chocolate and caramel. This recipe was adapted from Arthur Schwartz’s Matzo Buttercrunch recipe in Jewish Home Cooking. I made a few changes and added sea salt to bring out the luscious chocolate flavor.

Number of Servings:
10-12

Ingredients:

  • 4 to 5 unsalted Passover matzah boards
  • 1 cup unsalted butter (you can use margarine to make it pareve)
  • 1 cup firmly packed brown sugar
  • 12 ounces semisweet chocolate chips
  • ¼ to ½ cup chopped walnuts
  • Pinch of sea salt

Special Equipment:
Baking sheet (approximately 11 by 15 inch)

Instructions:
1.Preheat oven to 375 degrees.

2.Line a baking sheet with parchment paper (The candy gets sticky and this will prevent it from sticking to the pan and will allow easy clean-up)

3.Place matzah boards on the bottom of the pan and use broken pieces to fill in any empty spaces

4.Using a 2 or 3 quart saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly, and allow it to boil for 3 minutes. Remove from the stove and pour immediately over matzah

5.Place the pan in the oven and immediately lower the heat to 350 degrees. Bake for 10 minutes and check to see if it is burning. If not burning, continue baking another 5 minutes.

7.Immediately scatter the chocolate chips over matzah. Let the chips sit for 4-5 minutes and then spread them evenly over matzos.

8.Scatter the walnuts over matzah and sprinkle a pinch of sea salt on top

9.Cut or break the matzah into pieces ( I like them around 2.5 to 3 inches each)

10.Place in the refrigerator to set and cover with plastic wrap.

Welcome to our Food for the Soul webpage. It is our hope that congregrants will enjoy submitting and making recipes that are part of our Jewish experience, family history or prepared during holidays and life cycle events throughout the year.


Caramel Matzo Crunch

An outstanding, unique, and easy confection. If you make only one thing at Passover, make this.  Some call it matzo toffee others call it matzo crack, you can call it whatever you want, but becareful, it is addictive. 

Ingredients

  • 4-6 unsalted matzohs
  • 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
  • 1 cup light brown sugar, packed firmly
  • 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract
  • 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preparation

1 Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment—on top of the foil. This is very important since the mixture becomes sticky during baking.

2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.

3 In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat, add the vanilla and pour over the matzoh, covering completely.

4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°F, and replace the pan).

5 Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.

6 VARIATION: You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.

White sugar:
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:

Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version.


This Passover, We’re Getting Creative with Matzo

Whether you spell it matzah, matzo, matzoh or matza, you can’t have Passover without the unleavened bread. It’s literally a commandment to eat it at your Seder — and to swap your chametz (leavened foods like bread, cookies, grains, etc.) with it during the eight-day-long festival.

But what is matzo? Simple in ingredients yet complex in baking, matzo is merely flour and water that must be fully baked within 18 minutes of the ingredients first coming together. When baked, it becomes a flat, cracker-like wafer.

Like many traditional Jewish foods, there is symbolism behind this famous flatbread. Eating matzo (also known as the bread of affliction) on Passover reminds us that our ancestors had to flee Pharaoh’s army so quickly that they didn’t even have time for their bread dough to rise. Instead, they ate matzo. That first bite of matzo tastes like tradition and reminds us of past Passovers and the difficulties we have overcome.

Although the flavor of matzo is lovingly compared to cardboard, it’s really just a vessel for awesomeness. You would be hard-pressed to find a better Passover snack than matzo schmeared with salted butter, whipped cream cheese, almond butter or your other favorite toppings . And, when you want something a bit more creative, there are tons of ways to transform it.

Though matzo is known for being dense, it makes the perfect crust for matzo-rella sticks (get it?) Mozzarella cheese is coated in a mixture of matzo meal, seltzer, Parmesan and spices, rolled in more matzo meal for crunch, and deep-fried. The result is a crunchy exterior with a soft and cheesy inside that’s perfect for dipping in homemade marinara. Plus, you can use the same ingredients to make matzo pizza (a staple of modern-day Passover diets). The secret to keeping it crispy? Pre-bake the matzo with a layer of cheese before adding the sauce, more cheese and toppings.

Of course, there is so much more that matzo can do. For breakfast, fry matzo in eggs to make a classic matzo brei . Add onions for a savory dish or sugar for sweetness, then serve the brei with lox or jam for an unforgettable meal. And, we simply cannot overlook matzo as dessert. In addition to the addictive chocolate or caramel-covered matzo, the flatbread is also great as matzo s’mores, a wine-soaked layer cake or even matzo granola.

Despite the many ways to use matzo, it is possible to get a little tired of it by day eight of Passover — but that’s why it’s so important to get creative and dress it up! And, even though there’s no rule that you can’t eat matzo pizza in August, it really is that much more special when you save it for the holiday.


  1. Preheat the oven to 325 degrees.
  2. Break the matzo pieces in half and place on a baking tray lined with either aluminum foil (sprayed with cooking spray) or a silicone baking mat.
  3. Melt butter and dark brown sugar in a small saucepot over medium-high heat. Bring to a boil and reduce heat to thicken, around 5 minutes.
  4. Spread the butter and sugar mixture on top of the matzo pieces and bake until the mixture is bubbling and thick, about 15 minutes, careful not to burn.
  5. Remove from the oven and let cool to room temperature.
  6. Place the chocolate chips into a microwave-safe bowl and cook on low in 30-second increments until chocolate is nearly melted. Remove from microwave and stir until all chocolate is melted.
  7. Using a rubber spatula, spread the melted chocolate over the matzo pieces. Immediately sprinkle the chopped walnuts on top.
  8. Place in the refrigerator to cool completely, about 30 minutes.
  9. Break the chocolate covered matzo into chunks before serving.
  10. Store in an airtight container or in freezer bags to freeze.

Evenly spread the melted chocolate on top of each piece of matzo. Then immediately sprinkle the chopped walnuts on top. Place the tray into the refrigerator to cool.

Chocolate Covered Matzo is a classic dessert that is always a part of our traditional Seder! It’s probably the easiest dessert to make and a great baking activity with the kids!


Chocolate caramel crackers

Yes, crack. As in “made with crackers”, as in “crackly like toffee” but also in reference to the addictive nature of this stuff. I may make what seems like an elaborate cake a week these days, I might bake my own icebox wafers and fill and frost my cupcakes but these things right here? They’re the thing everyone asks for by name, and they take almost no time to make.

Thus, despite that fact that this recipe is incredibly easy to find elsewhere on the web, it only seems right to give it a home here as well. Because if there was one person out there that hasn’t made it yet that makes it after reading this, my work here will be done.



You start with a foil and parchment-lined baking sheet, a fantastic thing if you, like me, hate doing dishes. (And seriously, if you don’t hate doing dishes, who are you? And would you like to come over?) You lay out the cracker of your choice — for this week’s festivities, we used matzo but, trust me, if you try it with Saltine crackers, it just might blow your mind — in a single sheet, make a quick brown sugar caramel and bake it onto the crackers for a few minutes. Hot from the oven, you drop chocolate chips on top and when they’ve softened a minute later, spread them into a thin layer. Sprinkling it with sea salt or toasted, chopped nuts is optional, all that matters is that you share with me.

Oh, and this can be our little secret, but you might consider not putting all of the crack(ers) out when your friends and family come over. Because it might just disappear before you get any, and then you’ll wake up the next morning, well, fiending and regretful that you didn’t get any, with no choice but to make some more. Don’t say these didn’t come with a warning label.


Chocolate Caramel Crackers

  • Servings: About 36 pieces as shown
  • Time: 30 minutes
  • Source:Marcy Goldman via David Lebovitz
  • About 4 sheets matzo or approximately 40 saltine-style crackers
  • 1 cup (8 ounces or 225 grams) unsalted butter, cut into a few large pieces
  • 1 cup (190 grams) packed light brown sugar
  • Sea salt, preferably flaky
  • 1/2 teaspoon vanilla extract (optional)
  • 1 1/2 cups (9 ounces or 255 grams) semi- or bittersweet chocolate chips, or 9 ounces chopped semi- or bittersweet chocolate
  • 1 cup toasted chopped almonds, pecans, walnuts or a nut of your choice (optional)

Line the bottom of the baking sheet with matzo or crackers, covering all parts in a single layer. [If using matzo, you’ll need to break pieces to fit any extra spaces, which will be annoying because despite being perforated, it does not actually break in straight lines. I have some luck making cuts by gently, carefully sawing with a serrated knife.]

Make the caramel/toffee: In a medium saucepan, melt the butter and brown sugar together, and whisk it over medium heat until it begins to boil. Once it has begun boiling, let it bubble for 3 more minutes, whisking it the whole time. The butter and sugar will come together, and the mixture will thicken a little as it cooks. Remove from the heat and add a couple good pinches of sea salt and vanilla, if using, and then quickly pour it over the matzo or crackers. Use an offset spatula to spread the caramel quickly over all the crackers, as it will begin to set as soon after it is poured.

Bake: The caramel-covered crackers for 13 to 15 minutes, watching carefully as it will bubble and the corners might darken too quickly and/or burn. You can reduce the heat if you see this happening.

Finish the crackers: Remove from oven and immediately sprinkle with chocolate chips. Let stand 5 minutes, and then use an offset spatula to spread them in an even layer over the caramel. If you’re using them, sprinkle the chocolate with toasted chopped nuts and/or sea salt. (The extra sea salt is great on matzo. On saltines, it’s really not necessary.)

Cool: Once completely cool — I speed this along in the freezer, impatient as should be expected in the face of caramel crack(ers) — break or cut it into pieces and place in an airtight container. When cleaning up, you’ll see a lot of messy crumbs and bits sweep them all into a jar for the best ice cream topping that has ever existed, trust me.

To store: Keep both the jar of crumbs and the crack(ers) in the fridge it won’t go bad at room temperature but it’s less sticky and messy when it’s cold. It should keep for a week but I’ve never seen it last that long.



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