Skip to main content

Chocolate caramel covered must be shared matzo crackers

 

If you haven't made chocolate caramel covered matzo crackers aka matzo crack-for a Passover treat, then you must- but be sure to break these crackers into pieces and share, share and finally share these addictive treats without delay, setting aside a small stash for yourself, of course.

Ingredients and Recipe for Chocolate Caramel Covered Must Be Shared Matzo Crackers
Makes enough to share, plus small stash for yourself

4 sheets matzo crackers, plus a little extra from a 5th cracker to fill in the baking pan
2 sticks unsalted butter, cut into small cubes
1 cup packed light brown sugar
1/2 teaspoon vanilla extract 
Grey sea salt
1 & 1/2 cups bittersweet chocolate chips 
1 cup toasted pecans, chopped

Preheat the oven to 375F.
Line a baking sheet with aluminum foil with parchment paper on top.
Place the matzo crackers on top of the parchment paper, using 4 whole matzo and pieces of a fifth one to fill in at the edge.
Place the butter cubes and the brown sugar in a heavy medium saucepan and bring to a boil over medium high heat, cook and stir mixture for 3 minutes.  Remove from the heat and stir in the vanilla extract with a pinch of grey sea salt.  Pour over the matzo crackers, spreading the mixture to cover all the crackers evenly.
Place the baking sheet with covered matzo crackers into the oven and bake for 12-14 minutes or until the mixture is bubbling all over.
Remove the baking sheet from the oven and place on a rack.  Evenly sprinkle the chocolate chips over the hot topping and spread the melting chocolate using a thin flexible spatula to cover.
Sprinkle top with grey sea salt to taste and the chopped toasted pecans.
Cool completely, remove the matzo crack from the pan in one piece and break into pieces.
Store in a large Tupperware, this will not last long.




Comments

Popular posts from this blog

springtime chamomile tea cake with strawberry icing

 Good grief, Easter is in the rear view mirror and we are deep into this new year.  And once again it's tea time at my house.  This chamomile tea cake is a beautiful sweet addition to any tea ritual, especially my favorite, chamomile tea, which I rediscovered in my hotel room in Carmel earlier this fast moving year.  I highly recommend a slice of chamomile tea cake with strawberry 🍓 icing with a cup of chamomile tea to just take a moment and slow this year down.  Baking with tea is both creative and fun.  Earlier this year I made Earl Gray sugar cookies which are made using the same method of infusing the butter with loose tea.  For my tea cake I also rubbed the lemon zest into the sugar -another way to lend a pop of citrus to your baking. The strawberry icing is made using freeze dried strawberries, I pulverize them in my spice mill and then they are pressed through a fine sieve into the confectioner's sugar.  In addition to using lemon zest rubbed into the sugar for the cake

pear jam with saffron infused honey and cardamom

  Pear Jam with Saffron Infused Honey and Cardamom The summer after high school I worked sorting Bartlett pears at the Scotts Valley Fruit Exchange in Lake County California.  I thought I would never touch or eat another pear again in my life. But, here I am years years later making pear jam in my kitchen with pears, honey and saffron grown in Lake County.  A few weeks ago My husband and I went to visit friends in Kelseyville at their finca, they generously supplied me with the pears from their orchard-Finca Castelero- for my jam.  I will never forget getting up early in the morning and riding my bike across the valley from my cousin's house to work a long hot day sorting pears.  I remember thinking whoever came up with the idea of creating a cooperative to sort, pack and send pears from family farms, including my cousin's family farm on what is now called Hendricks road, to markets all over the country really had a good idea!  I never looked at pears in the grocery store the s

chocolate dipped toasted almond-coconut financiers

  Easy peasy chocolate dipped French style cookies for a crowd made in a 24 cup mini muffin tin and I can't think of a better use for that pan....don't you just love the perfect pan for baking?  I do.  These wonderful chewy but soft and cake like cookies are perfect baked up for a party 🎉  I'm always looking for individual desserts to serve for a festive event and the more French like, the better.  I used the toasted almond flour from King Arthurs Flour for this recipe but you may toast your own almond flour along with the sweetened shredded coconut used in the recipe.  I also used Ghirardelli 60% Bittersweet Chocolate 🍫 for my dipping, which is my go to chocolate for baking.  This recipe is best served on the day it's made. Ingredients and Recipe for Chocolate Dipped Toasted Almond-Coconut Financiers Makes 24 1 cup, 2 sticks- unsalted butter, melted and slightly cooled 1 cup sweetened shredded coconut 1 cup toasted almond flour, or plain almond flour 2/3 sugar 4 tabl