Chocolate Caramel Matzo

[kirra]

Chocolate Caramel Matzo
Zoe Bakes

If you want to doll them up even more you can use a really high quality bittersweet or even white chocolate, some are not kosher. I prefer to use extra bittersweet because it is a nice balance to the caramel baked matzo. You decide which way to go.

Ingredients:

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or Passover margarine
1 cup firmly packed brown sugar
1/2 cup chocolate chips (Marcy calls for 1/4 cup but I need more!)

Preparation:

Line a baking sheet with foil. Preheat oven to 350 degrees.

In a sauce pot cook the butter and sugar over medium high heat for about 3 to 5 minutes, whisking constantly. The caramel may melt and be transparent or it may look more crystallized looking as in this batch. It doesn’t seem to matter once you bake it.

Spread it evenly over the matzohs.

Bake for about 15 minutes. Check half way through to make sure it is not browning too quickly. Rotate pan.

Remove from oven and add the chocolate.

Let the chocolate sit for 5 minutes and then spread evenly over the matzohs. Allow to cool to room temperature. If your kitchen is too warm for the chocolate to set on its own then place in the refrigerator until set.
Break into strips or bite sized pieces.