MATZOH CANDY
Salty and sweet with a crunch! Easily substitute different types of chocolate and/or peanut butter. Nuts are a great addition.
Provided by CC Bombet
Categories Desserts Candy Recipes Toffee Recipes
Time 1h25m
Yield 30
Number Of Ingredients 4
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
- Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
- Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
- Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.
Nutrition Facts : Calories 133.6 calories, Carbohydrate 15.6 g, Fat 8.2 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 2.4 g, Sodium 73 mg, Sugar 11.4 g
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.
CHOCOLATE TOFFEE MATZO CANDY
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
PASSOVER CHOCOLATE MATZAH CANDY
This candy is positively addictive. It will disappear right before your eyes. The photos of the candy with the nuts were made with white sugar. The photos of the candy with the sprinkles were made with brown sugar which tastes a bit caramelized and (I think) a bit sweeter. Both delicious.
Provided by dojemi
Categories Candy
Time 20m
Yield 30 serving(s)
Number Of Ingredients 5
Steps:
- Grease both sides of aluminum foil and set in the bottom of a cookie sheet.
- Arrange the matzah on top of the foil breaking them, if necessary, to fit the pan completely.
- Melt the butter and add the sugar and cook for 3 minutes.
- Pour mixture over the matzah and spread evenly to cover them all.
- Put into a 350 degree oven for 5 minutes.
- Remove from oven and sprinkle the chocolate chips over the top.
- It will take approximately 3-5 minutes for the chocolate to melt.
- When melted spread over the top of the matzah.
- If desired, sprinkle with chopped nuts.
- Refrigerate till firm.
- Break into pieces.
CHOCOLATE COVERED MATZO
Provided by Taste of Home
Time 25m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
More about "matzo candy recipes"
WAYS TO USE UP A PACKAGE OF MATZO - ALLRECIPES
From allrecipes.com
Estimated Reading Time 3 mins
- Sweet Matzo Brei. Instead of pancakes or French toast for a lazy Sunday morning breakfast, try this sweet matzo brei instead. Serve warm with cinnamon sugar or syrup, honey, or even powdered sugar.
- Chocolate Covered Matzo. How simple is this? It's basically just matzo covered with chocolate, but it makes for the perfect dessert and sweet snack.
- Passover Matzo Lasagna. You can still enjoy Italian night without the bread rolls, pasta, and pizza when you have matzo. This recipe still has the same great cheesiness and tomato sauce flavors you want in lasagna, and it's an easy way to make the most of that leftover matzo.
- Fried Matzoh. This fried egg and matzo dish is great for an easy breakfast idea or for a high-protein snack that is still kosher for Passover.
- Delicious Matzo Candy. Another great dessert, this matzo candy is sweet and crunchy, as it has crushed nuts, like walnuts (though you can swap for a different nut you happen to have on hand).
- Apple Matzo Kugel. Despite being made with crispy matzo, this kugel is soft and moist, and the apples give it a nice tart-sweet flavor, too. Add cinnamon for spice and raisins for some extra sweetness and fiber.
- Mushroom Matzo Kugel. Browned onions and sliced mushrooms boost the umami factor of this Passover dish made with matzo and eggs, so enjoy it as a side with a bit of protein, like fish or meat, or as a main dish with a salad or side of roasted carrots.
- Matzoh Candy. Salty and sweet with a crunch, this matzo candy is a great dessert to make in bulk and enjoy throughout the week or to give as a gift, even.
- Matzo Apple Kugel. Another sweet kugel recipe, this one uses Granny smith apples for a tart flavor and cranberries to complement it, too. There is also applesauce to make it smooth and moist.
- Passover Spinach Fritatta. Enjoy this tasty frittata for a protein-packed breakfast that uses up any leftover matzo. Add cheese for flavor, like Parmesan, and feel free to swap for a different cheese or add in extra veggies or a meat, too.
MATZO TOFFEE CANDY RECIPE | LAND O’LAKES
From landolakes.com
Servings 40Calories 130 per servingCategory Toffee, Candy, Dessert
- Combine brown sugar and butter in saucepan. Cook over medium heat until mixture comes to a full boil. Continue cooking 5 minutes. Pour mixture over crackers.
- Bake 10 minutes (mixture may look foamy). Remove from oven; sprinkle evenly with chocolate chips. Return to oven 1 minute to soften chocolate chips. Remove from oven. Gently spread chocolate over crackers; sprinkle with nonpareils, if desired. Cool 30 minutes, refrigerate to set chocolate.
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3.7/5 (15)
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