By Tali Simon | April 23, 2013
This one is for all you people who don’t eat gebrokts on Pesach. Because Pesach Sheini starts tonight! You have your second chance.
It seems like everyone has a different name for this dessert. Chocolate caramel matzah squares, matzah toffee, matzah candy, matzah crack. I didn’t make up that last one, honest.
Whatever you call the stuff, Pesach Sheini is a really good time to make it. Especially if you couldn’t make it on Pesach because of your family’s minhagim, but equally so if you haven’t had it since Pesach because — let’s face it — who thinks about matzah desserts in the month after Pesach?
The effort on this one is minimal. Cook up a quick caramel on the stove, spread it over some sheets of matzah, stick them in the oven, and then sprinkle with chocolate chips. One more spread, some time in the fridge, and you’ll find yourself with a ridiculously addictive dessert-snack-thing.
But you’ll have to wash for it. You decide if it’s worth it.
Adapted from David Lebovitz, Smitten Kitchen, and others
Yield: 6-8 servings
- 6 square sheets machine-made matzah
- ½ cup unsalted butter *
- ½ cup brown sugar *
- pinch salt
- ½ tsp vanilla extract
- 1 scant cup chocolate chips
* Other recipes use double these amounts for the same amount of matzah, and I just don’t get it. I’ve made this four times, and the amounts I list above have always been adequate.
1. Preheat the oven to 350 F/180 C. Cover a baking sheet with parchment paper or aluminum foil and place matzah on top, breaking it into pieces as needed to completely fill the sheet in a single layer.
2. Place butter and sugar in a small saucepan. Melt together, stirring over medium heat until the mixture reaches a boil. Continue cooking over medium heat for another 3 minutes, now stirring with a whisk to help butter and sugar meld into caramel.
3. Turn off the heat and whisk in salt and vanilla. Quickly (so the caramel doesn’t harden) pour it over the matzah. Spread as evenly as possible with a spatula. Bake for 5 minutes.
4. When it’s time to remove the tray from the oven, the caramel should be a beautiful bubbling brown. Before it has a chance to set (i.e. right now, what are you waiting for?), sprinkle chocolate chips over the top and set aside for 5 minutes. Don’t wait much longer — you want to get at the chocolate while it’s perfectly spreadable.
5. With an offset spatula, a knife, or the back of a spoon, spread the melted chocolate over the entire surface of the matzah. Transfer to the fridge until completely set, then break into pieces.
Storage: Chocolate caramel matzah squares keep very well in the fridge, in an airtight container or Ziploc bag. They should stay crunchy for up to one week.