Passover Matzoh Crunch

Passover is coming, so I thought I would share the most amazing Passover dessert ever.  It's probably best for a casual Seder.  It's so insanely addictive.  I actually cant wait for Passover to get here so I can make it!  The kids love to get creative with fun toppings, but I like it best with just cashews.

Caramel Matzoh Crunch
inspired by Marcy Goldman, A Treasury of Jewish Holiday Baking

4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter
1 cup sugar
drizzle of molasses
1 generous cup coarsely chopped chocolate chips or semi-sweet chocolate
toppings in variations below

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, breaking extra pieces to fit any spaces.

In a small saucepan, combine the butter, sugar and molasses. 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).  The mixture will be bubbly when ready.

Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 3-5 minutes, then spread the melted chocolate over the matzoh (an offset spatula is perfect for this). Add toppings if you like.  Chill at room temp or in the fridge or freezer till set.  Then break into pieces.

This makes a good gift if you can stop eating it long enough to package it up.


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.  We also like coconut and raisins, peanuts, walnuts, and sprinkles but the sky is the limit with this one!