Matzoh Crunch

This is adapted from Arthur Schwartz’s recipe. Cara’s family has been making it for Passover seders for ages. Read the original post (where we use Matzoh Crunch in ice cream!) here.

Ingredients
3-4 sheets matzoh
1 stick butter
1/2 cup brown sugar
1/2 bag (about 1 cup) semi-sweet chocolate chips

Preheat the oven to 350°F.

Cover a baking sheet with foil. Butter it well. Arrange the matzoh in one layer. Set aside

Combine the butter and brown sugar in a 4-cup microwave-safe bowl. Microwave until both butter and sugar are melted, then stir to combine. Continue to microwave for about 2 minutes as the mixture bubbles, removing to stir at 20-30 second intervals. Pour over the matzoh.

Bake for 10-12 minutes, until the butter-sugar has bubbled and hardened on the matzoh. Watch carefully so as not to burn.

Sprinkle the chocolate chips over the warm matzoh. After about 2 minutes they’ll have melted enough for you to spread them evenly across. Leave the chocolate to harden in the refrigerator for about an hour (if you’re putting it straight in the ice cream it just has to be hard enough for you to cut). Break into uneven pieces, each about 2-inches.