My Famous Matzoh Caramel Buttercrunch
Over 20,000 people have downloaded this recipe since 2004 although I first published this "Trademark" dessert creation of mine in 1986 and invented it in 1985 - and not to mention the people who use the recipe from my first cookbook, A Treasury of Jewish Holiday Baking (Whitecap Books, new edition, 2009). I first created Matzoh Buttercrunch when my first (of three) son was under a year old. It came about because my new toddler refused all other manner of Passover desserts and I was inspired to make something easy and delicious. I had no idea I would invent something as miraculous (almost) as the Red Sea parting. This is both easy and addictive. Warning: make a box for yourself before Passover and one box to serve at your Seders. Incidentally, I now make a batch with semi-sweet chocolate, one with white and dark or milk chocolate swirl, a butter-brown sugar topped one only, and the newest (see the recipes notes below), Vanilla Matzoh Buttercrunch or the Raspberry White Chocolate Variation. Some people add almonds or other chopped nuts. I also use matzoh buttercrunch ground up, as a cake garnish. It's kosher praline, so to speak). This recipe is of course in my cookbook, A Treasury of Jewish Holiday Baking, Whitecap Books but you will always find it free on www.betterbaking.com) Oh and by the way? The toddler who I invented Matzoh Buttercrunch is now opening his first restaurant, Red Bird Cafe (Montreal Summer 2015) so I guess the culinary gene is going strong.
Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and spoon or pour over matzoh.
Bake 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325 F. and replace.
Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.
Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water.
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