Thursday, April 1, 2010

matzo sweet matzo

i know i am not the only gentile
that looks forward to 

when i was a kid
my dad used to bring home
a box
and we would
schmear it with margarine
and savor it
like it was the finest caviar

this time of year
you can get it in bulk
(5 boxes at a time)

these days,
i schmear it with butter
top it with a sprinkle of kosher salt 
so simple
and so good

one day
in culinary school
my friend rose, brought a treat to share
and it was
with toffee and chocolate
can you imagine?
here is my best shot at this sweet treat
6-7 matzo crackers
2 cups brown sugar
2 Tbs honey
1/2 cup butter--cut into pieces
1/2 tsp kosher salt
3 cups bittersweet chocolate chips
toppings (optional)
preheat oven to 350. line 2 cookie sheets with foil--bottom and sides.  place a piece of parchment or a silpat on top of the foil.  tightly lay the matzo crackers, placing them as closely as possible. set aside.  in a heavy bottomed pot, place the brown sugar,honey, butter and salt.  cook on low until the sugar is completely melted, but not boiling. it will be the consistency of frosting. spread evenly on top of the matzo crackers.  place the matzo in the oven and bake until it is bubbly and caramelizing, but not burning...keep an eye on it, it can happen fast. check after 10 minutes....and every 5 minutes or so after that. when done, remove from the oven, wait a few minutes, then sprinkle the chocolate chips on top.  let them melt, then spread to coat the crackers.  at this point you can top with toasted nuts, toffee bits, coconut, cocoa nibs or anything else you can think of.  let cool at room temperature until the pans are no longer hot. you can finish in the fridge or let sit on the counter.  break into pieces like you would toffee.  store in airtight container.


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