Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. Remove them from the oven as soon as they begin to bubble, and spread the sugar mixture evenly over the matzo crackers. This recipe is sticky, so cover your baking sheet with aluminum foil and parchment paper for easy cleanup.
6 (6-inch) unsalted matzo crackers
1/2 cup unsalted butter
1 cup packed brown sugar
1/2 cup semisweet chocolate minichips, finely chopped
How to Make It
Preheat oven to 375°.
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 at 375° for 5 minutes or until crackers are lightly browned. Reduce oven temperature to 350°.
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 at 350° 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.
I have been making this for years, and it continues to be a Passover favorite. This year I brought a batch over to a friends' home who were hosting a brunch and wanted to include some Passover foods. It was the most popular item!
Every season Giant Food Store gives away 5 lb. of matzo with grocery purchase and I would give them away. Now I have use for them. I love this easy recipe. It is crunchy, buttery & chocolaty. Very addictive, I have been sneaking little bites throughout the day. I saved tons of calories by cutting the butter and sugar in half. I used bittersweet chocolate and sprinkled sea salt on top. Don't waste money with parchment paper, just use a non-stick spray. Also, it is not necessary to chop up the chocolate if you are using chips. Use the microwave to heat up the butter and sugar, start with 1 min. then 30 sec. increments until the sugar is dissolved. A 1 cup glass Pyrex with a beaker is an excellent tool for drizzling the sauce allover the matzo.