Rating: 4.5 stars
6 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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.

Marcy Goldman
Recipe by Cooking Light April 2004

Gallery

Credit: Becky Luigart-Stayner; Melanie J. Clarke

Recipe Summary

Yield:
36 servings (serving size: 1 piece)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

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  • 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.

Nutrition Facts

72 calories; calories from fat 40%; fat 3.2g; saturated fat 2g; mono fat 1g; poly fat 0.1g; protein 0.5g; carbohydrates 10.8g; fiber 0.1g; cholesterol 7mg; iron 0.4mg; sodium 28mg; calcium 12mg.
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