Search This Blog

Friday, March 26, 2010

Matza Crunch

It's that time of year again. Passover! Beginning on Monday evening, families who celebrate Passover are unable to eat yeast or foods that rise for an entire week.  It's okay!  I will be posting a few of my yummy Passover dessert recipes over the week for you to add to your collection and enjoy! 

Set oven to 375 degrees.  Double line two rimmed cookie sheets with tin foil, and top with wax paper. This is very important as the mixture becomes very sticky during baking.

Use your favourite brand of matza and arrange on cookie sheets.

Approximately 6 matza boards should fit. Four matza boards should fit as wholes and the other two can be broken into smaller rectangles.
Make the caramel.  In a medium sized pot, melt 1 cup of margarine or butter.  Add one cup of brown sugar.  Combine over medium heat and whisk constantly until caramel forms and comes to a boil.  Remove from heat.  Add 2 teaspoons of vanilla and whisk into caramel.

Pour caramel over matza boards.  (Since I find the caramel to be very sweet and thick when poured,) I often take a brush and immediately spread out the caramel over top of the matza boards.  Doing it immediately helps to avoid clumps.) This thins out the layer of caramel.

Place in oven and immediately turn down temperature of oven to 350 degrees.  Bake for 15 minutes, rotating cookie sheets to opposite racks in between. Check every few minutes to make sure the boards are not burning.  If the matza boards seem to be browning too quickly, lower heat to 325 degrees. 

Be sure to wear a good pair of oven mitts when removing trays from the oven.  These were my Bubbi's! When my dad asked me if I wanted anything from her condo, I had to grab them! 
Remove from oven and let cool for 5 minutes. Break the cooled matza into squares or odd shapes.

 Melt 3/4 cup of chocolate chips in the microwave at 30 second intervals. Fill a piping bag or Ziploc bag with melted chocolate.  Squeeze bitter sweet chocolate first, followed by white chocolate.  

Mmmmm!  It actually tastes even better than it looks!

Let set in refrigerator for about an hour.

Store in an air tight container hidden from family, or it may very well disappear in no time at all!

Bring over to your first Seder for dessert. It makes a great gift!


  1. I was already planning to make a couple batches of smittenkitchen's version!

    Now I have an alternate recipe! :)

  2. it doesn't last long in my house. this is one of our favourite desserts.

  3. Jessica said...
    Your matzah crunch looks so damn good!!!! : )

  4. Barry said...
    You are a great BALABUSTA !!!!!!!!!

  5. Hi Mel! I ended up making 2 batches of these for Passover this year. I made the first batch with margarine because I wanted it to be Parve, and I made the second batch with butter (and just cuz I had a craving for more). In case you're curious, both batches were awesome and highly addictive (obviously!). While the butter batch looked and tasted like a Skor bar, the caramel from the margarine batch had a thinner consistency and was slightly less sweet. Also, for both batches, I only used 1/2 tsp Vanilla (instead of 2), and I used 1-1/2 C. choc-chips cuz I love me some chocolate. :)

  6. This was amazing! So easy to make as a college student that was trying her best to keep passover.

  7. This is a favorite Passover treat at my house. I love the look of the two color drizzle on top but I can't find Kosher for Passover white chocolate. What do you use?