Over 20,000 people have downloaded this recipe since 2004 although I first published this "Trademark" dessert creation of mine in 1986 and invented it in 1985 - and not to mention the people who use the recipe from my first cookbook, A Treasury of Jewish Holiday Baking (Whitecap Books, new edition, 2009). I first created Matzoh Buttercrunch when my first (of three) son was under a year old. It came about because my new toddler refused all other manner of Passover desserts and I was inspired to make something easy and delicious. I had no idea I would invent something as miraculous (almost) as the Red Sea parting. This is both easy and addictive. Warning: make a box for yourself before Passover and one box to serve at your Seders. Incidentally, I now make a batch with semi-sweet chocolate, one with white and dark or milk chocolate swirl, a butter-brown sugar topped one only, and the newest (see the recipes notes below), Vanilla Matzoh Buttercrunch or the Raspberry White Chocolate Variation. Some people add almonds or other chopped nuts. I also use matzoh buttercrunch ground up, as a cake garnish. It's kosher praline, so to speak). This recipe is of course in my cookbook, A Treasury of Jewish Holiday Baking, Whitecap Books but you will always find it free on www.betterbaking.com) Oh and by the way? The toddler who I invented Matzoh Buttercrunch is now opening his first restaurant, Red Bird Cafe (Montreal Summer 2015) so I guess the culinary gene is going strong.
4-6 unsalted matzoh boards or sheets
1 cup unsalted butter or unsalted Passover margarine
1 cup light brown sugar - packed firmly
3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped
Preheat oven to 350 F. Line doubled up, rimmed cookie sheets completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.
Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and spoon or pour over matzoh.
Bake 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325 F. and replace.
Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.
White Chocolate : use white chocolate only (there is kosher/Passover white chocolate) and swirl it on and/or with dark chocolate as well.
Pecan or Toasted Almond: Add chopped pecans or almonds to the brown sugar butter base and spread it on and/or add the pecans on top of the melting chocolate.
Raspberry White Chocolate: Use white or dark chocolate; as it is melted on matzoh boards, swirl on a few tablespoons of raspberry jam. Marbleize the jam into the chocolate. Freeze well before serving.
You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets).
If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions:
Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water.
Heat on low to medium until sugar dissolves.
Continue cooking until mixture turns medium amber.
Pour over matzoh which is laid out on baking sheets.
Spread and sprinkle on chocolate chips.
NO BAKING for this version.
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