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Matzah Caramel Crunch

Judy Shankman

This recipe is from my late Aunt Hazel, of blessed memory. Everyone who indulges in this sweet treat loves it and requests the recipe. It wouldn't be Passover in my family without it.

Food Editor's Notes:
This was an immediate hit in my family! Easy to make and sooo delicious – dairy or pareve!

Ingredients
4 sheets of plain matzah
Salt
1 cup (2 sticks) butter or pareve margarine
1 cup brown sugar
12 ounces semisweet chocolate bits

Preheat the oven to 450 degrees.

Line a large cookie sheet that has sides with aluminum foil. Cover the foil with big, broken-up pieces of matzah, overlapping a little. Sprinkle lightly with salt.

Melt the butter or margarine with the brown sugar and cook until it is bubbly and smooth. Pour over the matzah. Bake for four minutes.

Remove pan from the oven and sprinkle the chocolate bits over the matzah. Put the pan back in the oven for one minute. Remove and spread the melted chocolate to cover all the matzah.

Let cool and then refrigerate until solid. Break up the matzah into pieces, wrap in foil or store in plastic containers, and freeze. Remove just before serving.

Judy Shankman is on the Board of Advisors of ShalomBoston.com and is a fantastic cook.

Matzah Caramel Crunch
ShalomBoston.com