Marcy Goldmans Matzoh Crunch Recipes

Steps:

• Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment - on top of the foil. This is very important since the mixture becomes sticky during baking.
• Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
• In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
• Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
• Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
• This makes a good gift.
• Variation:
• You can also use coarsely chopped white chocolate (or a combination of white and dark), and chopped or slivered toasted almonds (sprinkled on top as the chocolate sets). You can also omit the chocolate for a caramel-alone buttercrunch.

Steps:

• Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. Set aside.
• Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly).
• Whisk together butter, brown sugar, vanilla, and salt in a medium pot. Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. Immediately pour onto matzo, covering completely. Using a spatula, quickly spread caramel so matzo has an even coating.
• Bake matzo until caramel is golden brown and bubbling, 14-16 minutes. Watch carefully to make sure caramel doesn't burn. If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely.
• Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted. (Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted.)
• Remove matzo from oven and sprinkle immediately with reserved coconut and almonds. Drizzle with chocolate. Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight. Break matzo crunch into pieces and serve.