This matzoh covered in a toffee-like layer, then draped in melted chocolate and finished with a sprinkle of plain flaky salt, or chopped nuts is the best end to Passover dinner imaginable. You may also hear this called Buttercrunch Matzoh or Chocolate Matzoh Crack.
1cup(2 sticks) unsalted butter(or margarine if you need a non-dairy version, block margarine, not whipped)
1cupfirmly packed light brown sugar
¼teaspoonkosher salt
½teaspoonpure vanilla extract(make sure it’s kosher for Passover, if necessary, or skip it)
1 ½cupssemisweet or dark chocolate chips
1cupcoarsely chopped salted peanuts(optional; or additional kosher salt)
Instructions
Preheat the oven to 375 F. Line a rimmed (rimmed!!!) baking sheet with aluminum foil, making sure the entire pan, and up and over the edges, is completely covered in foil. Place a piece of parchment on the bottom of the pan. Place the matzoh on the baking sheet, breaking any squares as needed so that they all fit in a single layer.
In a large saucepan, melt the butter with the brown sugar over medium heat. Stir frequently until the mixture starts to boil, and then continue stirring constantly for 3 minutes. Remove from the heat and stir in the salt and the vanilla. Evenly pour it over the matzoh and, working with an offset spatula or a spatula, spread the caramel over the matzoh in an even layer.
Place the caramel-covered matzoh in the oven and lower the heat immediately to 350 F. Bake the matzoh for about 15 minutes until it’s bubbly and starting to get a slightly deeper brown, but not too brown — if it does start to get too dark, turn the heat to 325 F. You don’t want to smell any hints of burning.
Remove from the oven and immediately sprinkle the chocolate chips evenly over the top. Let it sit for 5 minutes, then use a clean offset spatula or regular spatula to spread the melted chocolate in a thin layer over the caramel. Sprinkle with the peanuts, if desired, or a bit of kosher salt.
Let cool completely, and then break into small pieces. If your kitchen is warm, and most kitchens are, put it in the fridge before breaking it for 30 or more minutes to firm up fully. Then break it up and store it in a cool place, or even back in the fridge, until shortly before serving. If refrigerated, remove from the fridge 15 to 20 minutes before serving and allow to come to room temperature.
Notes
Before you even begin making the caramel (which, by the way, is simply melting butter and brown sugar together until it’s bubbling and light brown — easy peasy), make sure to prep your baking sheet (or sheets, if you want to multiply this recipe).
Line a rimmed baking sheet with aluminum foil, and make sure to cover the entire pan completely with the foil, including up and over the edges. That caramel is hard to clean after baking, and if you take the time to do this before starting, you will thank yourself profusely as you ball up the sticky foil and toss it.
This is one moment where being super environmentally green is just not in the cards. Also, while the parchment paper isn’t 100% necessary, it also helps keep the caramel from spreading under the foil and makes the matzoh really easy to pull off of the pan.
Don't be tempted to try and spread out the melting chocolate chips too quickly. They have to soften from the heat of the caramel to be spreadable.
I often put the chocolate matzoh in the fridge before breaking it for 30 or more minutes to firm up fully. Then break it up, and store it in a cool place, or even in the fridge, until shortly before serving.
If you are following the Jewish laws of Kosher for Passover you will probably want to use margarine instead of butter if you are preparing a dairy free meal. I confess that my love for butter is on a higher plane than my level of religious observance, and while I would not put out a cheese platter along with the chopped liver, I do use butter.