Matzoh is the perfect foil for the buttery toffee and dark chocolate topping of this Passover treat. It is so delicious, that we bet you will be making it even after the holiday has long passed. We tip our hat to pastry chef Marcy Goldman for first bringing the “Crunch” to the masses. We’ve changed the recipe a bit, but wouldn’t feel right taking all the credit. (You can though, and it will be our little secret.)
CARAMEL MATZOH BARK
4 to 6 sheets plain matzoh
4 oz. unsalted butter, or unsalted Passover margarine
1 cup granulated sugar
1/4 cup brown sugar, packed firm
1/2 tsp. salt
3 Tbsp. water
10 oz. bittersweet chocolate, coarsely chopped or 1 cup chocolate chips
8 oz. chopped nuts, toasted (opt.)
Line one large cookie sheet (or two small ones) completely with foil. Cover the bottom of the pan with baking parchment or a silcone baking mat–on top of the foil.
Line the cookie sheet evenly with the matzohs, filling in any spaces with extra pieces.
In a medium heavy-duty saucepan fitted with a candy thermometer, heat the water, butter, salt, and both sugars. Cook, stirring as little as possible, until the thermometer reads 290 F degrees. Pour caramel over the matzoh, covering completely.
Let stand about 2 minutes and then sprinkle with the chopped chocolate or chocolate chips. Allow chocolate to melt for a minute or so and then spread it entirely over the matzoh. Sprinkle chopped nuts (if using) over the chocolate covered surface.
Allow to cool completely (in the fridge is fine) and then break into squares or shards.