Tuesday, March 23, 2010

Better than Crack Caramel Matzoh Crunch

You may have seen this recipe all over the internet.  However, I want to tell you that this recipe originated from  Marcy Goldman's book A Treasury of Jewish Holiday Baking (1998, there's a new version but I'm not sure if this recipe is in it).  She invented it.  She should get the credit.

Forget about Crack Pie!  This recipe leaves it in the dust.  Easy to make, hard to stop eating.  Once you try some caramel crack crunch, you won't stop eating until the entire batch is gently nestled at the bottom of your stomach.  Even Gentiles love it!  Ms. Goldman should get a Nobel Prize.  Thank you, Marcy!  Thank you, thank you!

It's a very healthy recipe. ;-) It's got butter (calcium).  It's got chocolate (heart-healthy).  It's got wheat!  What's not to love?

Foil and parchment together are important to this recipe.  Unless you want to chip out the crunch with a hammer and chisel, line the cookie sheets with both foil and parchment.

Sit, eat and just try not to smile too much.  Someone might come over and demand some of your caramel crack crunch.


Caramel Matzoh Crunch
Yield:  Lots.  Or one serving for the baker.

4-6 plain matzohs
2 sticks (one cup) unsalted butter (margarine if you want to make it parve/vegan)
1 cup firmly packed brown sugar
3/4 cup chocolate chips (passover chocolate chips are usually parve)
1/2 cup of chopped almonds (optional)

Preheat oven to 375F.  Line a large (or two small) cookie sheets completely with foil, then top with parchment. Place the matzohs in a single layer on the sheets, breaking up a matzoh or 2, if necessary, to fit snugly.  Set aside.

In a large saucepan, combine the butter and sugar.  Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2-4 minutes).  Continue to boil for 3 timed minutes, stirring constantly.  Carefully pour caramel evenly over matzohs.  Use a heat-proof spatula, if needed, to make sure it's all covered.

Place baking sheet in oven, close door and immediately reduce heat to 350F.  Bake for 10-12 minutes or until nicely browned, checking every minute after 8 to make sure that the caramel is not burning.  

Remove baking sheet from oven, the immediately sprinkle with the chocolate chips.  Let stand for 5 minutes, then use a heat-proof spatula to evenly spread the chocolate.  If desired, sprinkle with the almonds. After it cools a bit but still warm, break the crunch into 2 inch-or-so pieces.  While still in the pan, pop into the fridge until set.  Pop a piece or two in your mouth while you're at it.  You worked hard to make it.  You deserve it!

If for some reason you can't finish off the entire batch or are nice enough to share, store (yeah! right!) in an airtight container in the refrigerator.

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