Page 58 - untitled

Caramel Matzo Crunch
Simon Family, Monroe, CT
“As a Catholic mom raising Jewish children, I was always on the lookout for recipes to serve at the holidays. My neighbor gave me this to serve at Passover since desserts are more of a challenge due to not being able to use flour or make leavened baked goods. It has become such a favorite treat that I now make it ‘just because.’” Deb Simon
INGREDIENTS Serves 8
4 to 6 unsalted matzo boards
1 cup (16 tablespoons) unsalted butter or kosher margarine
1 cup packed light brown sugar
3⁄4 cup coarsely chopped semisweet chocolate
PREPARATION
1. Preheat oven to 375°F. Line a cookie sheet with alu- minum foil and then with parchment paper.
2. Place the matzo boards on the prepared cookie sheet, cutting extra pieces of mat- zo to fill in any spaces on the sheet so that it is cov- ered as evenly as possible.
3. In a saucepan over medium heat, combine the butter and brown sugar. Cook, stirring constantly, until the mixture comes to a boil, then continue cooking, stir- ring constantly, for 3 min- utes more. Remove from the heat and pour over the matzo, spreading evenly.
4. Transfer the cookie sheet to the oven and immediately lower the oven temperature to 350°F. Bake for 15 min- utes, checking every few minutes to make sure the mixture is not burning. If it is browning too quickly, re- move from the oven, lower the oven temperature to 325°F degrees and continue baking.
5. Remove from the oven and sprinkle immediately with the chocolate. Let stand for 5 minutes and then spread the chocolate evenly over the matzo. Refrigerate until set. Break the matzo into pieces and serve.
52 – TASTE OF HOME