CRUNCHY CHOCOLATE MATZO BARK
I love matzo. It's got great crunch and, while it's pleasantly bland, it is like a canvas for other flavors to work their magic. I also love the slightly toasted taste it naturally has. This bark has matzo as its foundation; the salted caramel and chocolate layers are bolstered by dried fruit and toasted seeds. The rainbow sprinkles are vibrant and fun. I love their texture against the nutty pumpkin seeds and pleasantly chewy apricots. They make me feel like a kid again. Store these in an airtight container at room temperature or in the fridge and enjoy for a couple of days. They won't be around longer than that anyway.
Provided by Alex Guarnaschelli
Categories dessert
Time 1h10m
Yield 4 to 6 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Arrange 2 oven racks in the center of the oven.
- Cover 2 baking sheets with a tight layer of aluminum foil, then place an additional sheet of foil on top. Spray the foil with nonstick spray as a precaution. Spread 2 pieces of matzo in a single layer on each of the baking sheets.
- In a medium heavy-bottomed saucepan, heat the butter and brown sugar over medium heat, stirring, until the butter melts and the sugar dissolves and becomes smooth, 3 to 5 minutes. Bring the mixture to a boil, then shut off the heat.
- Use a large spoon to spread the brown sugar mixture over the matzo, coating the tops of all the squares. Bake until the sugar bubbles and browns, 10 to 12 minutes. Remove from the oven.
- In a double boiler or microwave, gently melt the chocolate. Let the matzo cool 10 minutes, then use a rubber spatula to gently spread the melted chocolate over the brown sugar layer.
- While the chocolate is still warm, sprinkle evenly with the pumpkin seeds, apricots, sprinkles and salt, if using. Cool in the refrigerator for 15 to 20 minutes to allow the chocolate to harden.
- Use a serrated knife to "saw" the bark into neat squares or break the matzo into pieces. I like to serve this treat from a cookie tin or a little basket to make it even more fun to eat.
CARAMEL MATZOH CRUNCH
Make and share this Caramel Matzoh Crunch recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Cover two rimmed baking sheets completely with foil.
- Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
- Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
- Boil for 3 minutes (use a timer; this is important), stirring constantly.
- Remove from heat and pour over the matzo, covering completely.
- Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
- Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
- While still warm, break into squares or odd shapes.
- Place pans in freezer to chill until set.
- Remove and store in airtight container for up to a week.
Nutrition Facts : Calories 2716.5, Fat 159.9, SaturatedFat 99.5, Cholesterol 325.4, Sodium 93.5, Carbohydrate 321, Fiber 16.6, Sugar 142.3, Protein 28.7
BUTTERCRUNCH MATZO
Make and share this Buttercrunch Matzo recipe from Food.com.
Provided by DrGaellon
Categories Candy
Time 15m
Yield 40 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 350°F Spread matzos on a cookie sheet so they are touching but not overlapping. Toast 3-5 minutes.
- Melt butter and sugar together until sugar is dissolved. Bring a boil, and boil 3 minutes.
- Drizzle toffee over matzos and bake another 5 minutes.
- Sprinkle chocolate over hot matzos and spread with an offset spatula as it melts.
- When cool and chocolate is set, break into 2-3" pieces. Keeps 2 weeks in an airtight container.
Nutrition Facts : Calories 152.4, Fat 9.2, SaturatedFat 5.7, Cholesterol 12.2, Sodium 39.2, Carbohydrate 19.1, Fiber 1.6, Sugar 10.7, Protein 1.9
MATZO BUTTER CRUNCH
Steps:
- Preheat oven to 375 F. Line a cookie sheet with foil. Line sheet with matzo. Combine butter and brown sugar in saucepan until mixture comes to a boil. Remove from heat and pour over matzo. Bake at 350 F for 15 minutes. Remove from oven, sprinkle matzo with chocolate chips and spread it out. Chill in fridge.
MATZO BUTTERCRUNCH
Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. These were in Cooking Light, April 2004. Cooling time is 30 minutes or so.
Provided by Manami
Categories Dessert
Time 25m
Yield 36 serving(s)
Number Of Ingredients 4
Steps:
- Preheat oven to 375ºF.
- Line a jelly roll pan with aluminum foil; cover foil with parchment paper.
- Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned.
- Reduce oven temperature to 350ºF.
- Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often.
- Cook 3 minutes, stirring constantly; pour mixture over matzo.
- Bake for 10 minutes or until the mixture bubbles.
- Sprinkle evenly with chocolate.
- Cool slightly; refrigerate 30 minutes or until chocolate is set.
- Break into 36 pieces.
Nutrition Facts : Calories 75.6, Fat 3.3, SaturatedFat 2.1, Cholesterol 6.8, Sodium 3.1, Carbohydrate 11.4, Fiber 0.3, Sugar 7.2, Protein 0.6
MACAROON MATZO CRUNCH
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Provided by Rhoda Boone
Categories Cookies Chocolate Dessert Passover Kid-Friendly Coconut Almond Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. Set aside.
- Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly).
- Whisk together butter, brown sugar, vanilla, and salt in a medium pot. Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. Immediately pour onto matzo, covering completely. Using a spatula, quickly spread caramel so matzo has an even coating.
- Bake matzo until caramel is golden brown and bubbling, 14-16 minutes. Watch carefully to make sure caramel doesn't burn. If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely.
- Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted. (Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted.)
- Remove matzo from oven and sprinkle immediately with reserved coconut and almonds. Drizzle with chocolate. Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight. Break matzo crunch into pieces and serve.
More about "matzo butter crunch recipes"
MATZO BUTTERCRUNCH RECIPE | MYRECIPES
From myrecipes.com
4.7/5 (6)Calories 72 per servingServings 36
- Line a jelly roll pan with aluminum foil; cover foil with parchment paper. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake at 375° for 5 minutes or until crackers are lightly browned. Reduce oven temperature to 350°.
- Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often. Cook 3 minutes, stirring constantly; pour mixture over matzo. Bake at 350° for 10 minutes or until the mixture bubbles. Sprinkle evenly with chocolate. Cool slightly; refrigerate 30 minutes or until chocolate is set. Break into 36 pieces.
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