Uh, YUMMMM! Is there anything better than caramel, sea salt, chocolate, and crunchiness? I think not!

Although I personally prefer my chocolate-caramel crunch in non-Passover form – made with saltines rather than matzoh – it’s just as addictive with the unleavened bread of our ancestors. And as if that isn’t enough of a ringing endorsement, you don’t even have to clean the pan because it’s covered in foil and parchment.

Enjoy this simple recipe, adapted by David Lebovitz ““ and don’t blame me for getting you hooked on this addictive crunch!


Chocolate-Caramel Matzoh Crunch

From DavidLebovitz.com

This recipe is adapted from Marcy Goldman of Betterbaking.com. It’s super-simple and requires no fancy thermometer, equipment, or ingredients. If you can’t get matzoh, use plain crackers such as saltines instead and omit the additional salt in the recipe. For Passover or vegans, Marcy advises that it works well with margarine.

  • 4 to 6 sheets unsalted matzohs
  • 1 cup unsalted butter, cut into chunks
  • 1 cup firmly-packed light brown sugar
  • big pinch of sea salt
  • 1/2 teaspoon vanilla extract
  • 1 cup semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
  • 1 cup toasted sliced almonds (optional)

1. Line a rimmed baking sheet (approximately 11″ x 17″³) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper. Preheat the oven to 375 °F.

2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

3. In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.

4. Put the pan in the oven and reduce the heat to 350 °F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325 °F, then replace the pan.

5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.

6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.

Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

Makes approximately 30 pieces

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