Sweet and Salty Matzoh Crunch
This “sweet & salty matzoh crunch” is delicious and utterly addictive, as my husband and chief recipe tester discovered this week. Thanks to @marcygoldman who created the OG matzoh crunch. I have so much fun coming up with new flavour variations every year.
Ingredients
- 6 pieces matzoh
- 227 grams unsalted butter, cut into 1/2 inch pieces removed from fridge 30 minutes before starting recipe
- 213 grams brown sugar
- 340 grams milk chocolate, finely chopped
- 60 grams white chocolate, finely chopped
- 60 grams blonde chocolate, finely chopped
- 60 grams bittersweet chocolate, finely chopped
- 32 grams Passover Pretzel Thins
- 70 grams roasted salted almonds coarsely chopped
- 35 grams toasted shredded coconut or coconut flakes
- 1 teaspoon flaky sea salt, I used Maldon
Instructions
- Preheat oven to 325ºF. Cover an 18x13 inch rimmed cookie sheet with foil and then cover the foil with a sheet of parchment paper. Do not leave this step out or you will be cursing me when it comes time to cleanup! Cover the parchment paper evenly with the matzoh. You will have to trim some of the matzoh with a sharp knife to make it fit into a flat even layer. You will have some matzoh scraps leftover. Slather the scraps with salted butter and jam and eat.
- In a large heavy bottomed saucepan, add brown sugar and butter. Cook over low heat, stirring every minute or so with a wooden spoon, until the mixture comes to a boil. This will take about 2-4 minutes. At one point it will look like the butter is separating from the sugar and it will appear to be an oily mess. Just keep stirring, it will come together again. Once mixture comes to a boil, switch to a whisk and whisk vigorously for another minute or two. Carefully pour caramel onto matzoh. Using an offset metal spatula, spread it out into an even layer.
- Place baking sheet into oven and bake for about 8-10 minutes until the caramel topping is golden brown and bubbling.
- While caramel is baking, place milk chocolate in a glass bowl and melt in microwave on 50% power for 1 minute. Stir and melt for a further 10-20 seconds if not completely melted. There may be a few lumps, just stir and let sit for a few minutes to completely melt.
- Repeat melting with white, blonde, and bittersweet chocolate.
- Remove caramel covered matzoh from oven and let cool for at least 10 minutes before covering with chocolate. Pour milk chocolate over the matzoh and smooth it out into an even layer with an offset spatula.
- Drizzle the white, blonde, and bittersweet chocolate over the milk chocolate. Using a wooden skewer or the tip of a paring knife, swirl the wet chocolate to make a marbled design.
- While chocolate is still wet, sprinkle with almonds, pretzel thins, coconut and sea salt. Chill pan for several hours until chocolate is firm. Peel off foil and parchment paper and place marble matzoh crunch on a large cutting board. Using a very large sharp knife, cut matzoh into large squares. For an 18x13 inch pan, I usually get about 18 pieces. Store matzoh crunch in an airtight container in the fridge. It keeps well for about 2 weeks. (That is, if no one else int he house knows it’s there!
Notes
Substitutions: Can't find blonde chocolate? No problem, leave it out. You can use any combination of chocolate here, or just use all one kind if you like and skip the marbling step. Can't find Passover Pretzel Thins? No problem. Crush up a few passover potato chips for that salty crunch hit. Not a coconut lover? Leave it out. Make it your own.
Nutrition
Calories: 328kcalCarbohydrates: 32gProtein: 3gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 28mgSodium: 145mgPotassium: 159mgFiber: 2gSugar: 26gVitamin A: 318IUVitamin C: 0.1mgCalcium: 38mgIron: 1mg
Tried this recipe?Let us know how it was!