Here it is! The famous Matzo Caramel Crunch Recipe from Epicurious + a couple non-passover options!

This is my all-time favourite Passover dessert recipe like many others….you can check out the other Passover recipes I have on this blog.. look under Passover Dishes in the INDEX

If you don’t celebrate Passover & still want to make this here is a recipe using Saltine crackers & another one using Graham Wafers!

The first time I made this recipe was in 2005! Now my niece makes this for us every year! I made some & sent it off to Toronto to the family there, I had to ‘taste test’ some & it was delish!

The recipe is MY TRADEMARK MOST REQUESTED ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH on epicurious.com

Here is the recipe I make it parve but you can substitute the parve margarine for butter.

Ingredients

3 – 4 matzo sheets …the number depends on the size of your sheet pan.. I use a standard size cookie sheet and use 2 boards & one broken up to fill in the spaces

1 cup Passover parve margarine

1 cup brown sugar

1 cup chocolate chips *** you can had more chocolate chips if you want a thicker layer

optional… sliced almonds… sprinkles…white chocolate chips to swirl with the chocolate. kosher salt

Method

Preheat oven to 375f

one filmed baking sheet covered with foil

  1. Line the baking sheet with the sheets of matzo. breaking up sheets to fill in spaces, set aside
  2. In a heavy saucepan, combine the margarine & the sugar. Stirring constantly, bring to a boil over medium-high heat until it boils then boil for about 3-4 minutes, but stir stir stir It can burn quickly
  3. Pour the sugar mixture evenly over the matzo… I used the wooden spoon to spread it evenly around and into the corners
  4. Reduce the oven temperature to 350f then put the tray into the preheated oven. Bake for about 15 minutes. Check it so that it doesn’t burn , you can lower the temperature to 325f if it is getting too brown fast
  5. Remove from the oven
  6. Spread the chocolate chips evenly over the hot matzo
  7. Wait 5 minutes the spread the chocolate evenly over the top. While the chocolate is still soft you can add whatever toppings you want, If you want a chocolate/white chocolate swirl then you should add the white chocolate chips at the same time as the other. I do like sprinkling some kosher salt on top of the chocolate..
  8. Let set, you can do this in the fridge or freezer. When firm break or cut into pieces

Enjoy!



Here it is! So delicious

Published by

Marilyn Dishes

Many people ask me "how did you do that?" "will you show me how?' So I decided to make a blog about what I cook and bake. I am in no way a professional cook, but I love to feed people and try new things as well as making the "old foods" My friends are wonderful cooks, each with their own 'specialty' and i will be having guest cooks here, showcasing their favourite things to cook as well!! I hope you enjoy this blog and maybe decide to make some of these foods yourself! I am always available to answer any questions you might have about anything you see here. Some of my recipes are unique to me but most are not. They are all recipes I have found in a variety of ways, some are old family recipes that date back decades and some are new ones!

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