Matzo Buttercrunch Recipes

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

Steps:

• Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
• Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
• In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
• Place the baking sheet in the oven and immediately reduce the heat to 350°. 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°, and replace the pan).
• Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
• This makes a good gift.
• Variation:
• You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

EASY MATZO

Steps:

• With the racks positioned the top third and middle, heat oven to 500 degrees.
• In a large bowl, use a wooden spoon to stir together all-purpose flour, whole-wheat flour and kosher salt. Add in 1/2 cup water and the 1/4 cup oil, and stir until a pliable dough forms, adding more water if the dough seems dry.
• Lightly flour a work surface, and knead dough briefly until it becomes smooth. Cut dough into 4 even pieces. Re-flour your work surface, if necessary, and use a rolling pin to roll out 2 pieces as thinly as you can, about 6 to 8 inches in diameter. (They should be almost translucent.) Aim for rounds, but don't worry if they are oblong.
• Transfer each matzo to a separate cookie sheet, and prick each one all over with a fork. Sprinkle with flaky sea salt, if you like. Bake until golden all over and lightly browned in spots, about 7 to 12 minutes. (Timing will depend on how thinly you rolled the dough.) Transfer matzos to a wire rack and let cool.
• While first batch is baking, roll out remaining dough. If you have enough baking sheets, transfer the rolled dough onto another two sheets. If not, use the warm sheet trays you used in the first batch, being careful while transferring and pricking the dough with a fork. Bake and cool.

BUTTERCRUNCH MATZO

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.

MATZO BUTTERCRUNCH

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.