Friday, April 10, 2009
Chocolate Caramel Matzo
Something magical happened today. To me, to my kitchen, to my culinary universe. It happened, and now I want to share it with you.
I should back up and tell you that I am a regular reader of several food blogs out there. I subscribe to them and any time they update, I'm there to check it out. And lately, due to the Passover holiday, several food bloggers were posting recipes for chocolate caramel matzo, or chocolate toffee matzo. It sounded tasty, but I didn't really think twice about it.
Then today I went out to lunch with my husband, and the bakery in the restaurant we went to was giving out samples of their own chocolate caramel matzo. I ate a sample and I almost burst with happiness. The saltiness, the crunch, the rich caramel and chocolate - it was sheer perfection in a small bite-sized piece. It was, in a word, delicious.
As soon as I got off work today I had to make it. So I checked out some of those food blogs that were posting it, and set about making it. And it was magical. The house smells of caramel. My taste buds are singing. If there is any of this stuff left, I'm going to take it to the Easter/Passover festivities to share with my family on Sunday. Who knew you could turn a boring old matzo cracker into something delectable? It's magic.
You may have had chocolate covered matzo before, but just wait until you try this.
Chocolate Caramel Matzo
adapted from Smitten Kitchen
4+ sheets matzo
1 cup (2 sticks) unsalted butter
1 cup light brown sugar
1/2 teaspoon plus 1/4 teaspoon ground sea salt
1/2 teaspoon vanilla
1 1/2 cups semisweet chocolate chips
1. Preheat oven to 350. Line a half sheet pan with foil, then parchment paper. Place the sheets of matzo in a single layer to cover all of the pan. You will need to break up 2 of them to fill up the spaces and so that they all fit.
2. In a medium saucepan over medium heat, melt the butter and brown sugar, stirring frequently. When it comes to a boil, let it bubble for three minutes, stirring well. Remove from heat and add 1/2 teaspoon salt and the vanilla.
3. Pour the caramel sauce evenly over the matzo on the sheet pan. Spread with a silicon spatula right away, as it will start to solidify. Try to create a thin, even layer over all the matzo. It doesn't have to be perfect.
4. Bake for 15 minutes. Keep an eye on it, and if it starts to burn then reduce heat to 325.
5. Remove from oven and distribute the chocolate chips fairly evenly over the hot caramel matzo. Let sit for 5 minutes, then use an offset spatula to spread out the melted chocolate to create an even layer.
6. Sprinkle with remaining salt (or slightly less, whatever floats your boat). Let cool completely, then break up into more manageable pieces. Store in an airtight container for up to a week.
Yes, these are gluttonous. And yes, these are fabulous. Enjoy!