Pesach Recipes - Submitted by Nava Herzog
Bonnie's Matzoh Crunch
5 to 6 sheets of matzoh (I use unsalted)
1 cup (2 sticks) butter, cut into chunks
1 cup (firmly-packed) light brown sugar
1 cup semisweet or bittersweet chocolate chips, or coarsely chopped bittersweet chocolate
1 cup chopped walnuts
optional: add a sprinkling of fleur de sel, or coarse sea salt, 1 cup sliced almonds, toasted and coarsely chopped or chopped walnuts
1. Preheat the oven to 350 F degrees. Line an 11 x 17 inch rimmed baking sheet completely with foil or parchment paper making sure it goes up the sides.
2. Line the bottom of the sheet completely with matzo, breaking extra pieces as necessary to fill in any spaces.
3. In a medium-sized heavy-duty saucepan, combine the butter and brown sugar and cook over medium heat until the mixture begins to boil. Boil until thickened about 5 minutes, Don't get distracted! Keep stirring so it doesn't stick and you have a mess to clean up.
4. Remove the butter/sugar mixture from the heat and pour over the matzo, spreading with a heat-proof utensil.
5. Put the baking sheet in the oven and bake for about 7 minutes, until the syrup darkens and gets thick. While it's baking, make sure it's not burning. If so, reduce the heat to 325 F degrees.
6. Remove from the oven and immediately cover with chocolate chips or chunks, then spread smooth with a spatula. Put it back in the oven for another 5 minutes. Take out, sprinkle with the salt/nuts or whatever tasty ingredients you have. Be creative-it's fun! Let cool completely, break up into small pieces, and serve.