Best Marcy Goldmans Matzoh Crunch Recipes

Chocolate-Caramel Matzo Toffee image

Provided by Melissa Clark

Time 50m

Yield About 2 dozen pieces

Number Of Ingredients 7

4 to 6 sheets matzo, preferably salted
1 cup/225 grams unsalted butter (2 sticks)
1 1/2 packed cups/315 grams light brown sugar
2 teaspoons vanilla extract
Large pinch of fine sea salt
7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
Toppings, as desired (see note)

Steps:

Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch image

Provided by Marcy Goldman

Number Of Ingredients 4

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate

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.