Matzo Buttercrunch

Becky Luigart-Stayner; Melanie J. Clarke

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.

Yield: 36 servings (serving size: 1 piece)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 72
  • Calories from fat: 40%
  • Fat: 3.2g
  • Saturated fat: 2g
  • Monounsaturated fat: 1g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.5g
  • Carbohydrate: 10.8g
  • Fiber: 0.1g
  • Cholesterol: 7mg
  • Iron: 0.4mg
  • Sodium: 28mg
  • Calcium: 12mg

Ingredients

  • 6 (6-inch) unsalted matzo crackers
  • 1/2 cup unsalted butter
  • 1 cup packed brown sugar
  • 1/2 cup semisweet chocolate minichips, finely chopped

Preparation

  1. Preheat oven to 375°.
  2. 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°.
  3. 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.
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