It wasn’t until I arrived at the end of this recipe and was just finishing sprinkling the toasted almonds over top that I noticed a little note at the bottom of the page on what ingredients to leave out if making for Passover. Whoops. My first foray into Jewish traditions and I had already failed miserably. So please take note if making Kosher for Passover: either leave out the butter and the vanilla extract (or find some that has been blessed by a Rabbi), or host a Seder where the most Jewish guest is only three-quarters and not too worried about sticking to the traditions of her people.
This may not be the most authentic or the holiest of foods but it made for an excellent ending to what I hope will be the first of many friend-filled, laughter-packed Seders in the years to come. And hopefully by next year we’ll have actual dining room chairs to sit on!
Chocolate Covered Caramelized Matzoh
Recipe from David Lebovitz
4 to 6 sheets unsalted matzohs (or any kind of plain cracker, like saltines)
1 cup unsalted butter, cut into chunks (or non-dairy option, if making Kosher)
1 cup firmly-packed light brown sugar
big pinch of sea salt
1/2 teaspoon vanilla extract (find a Kosher brand or leave out)
1-2 cups (depending on how chocolatey you’re feeling) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup toasted sliced almonds (optional)
Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper (if you don’t have parchment paper, generously grease the foil with butter).
Preheat the oven to 375F.
Line the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
Put the pan in the oven and reduce the heat to 350F degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F, then replace the pan.
Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
If you wish, sprinkle with toasted almonds, a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.