Thursday, April 9, 2009

Chocolate Caramel Matzo ~ Yum

Since we are in the kitchen cooking, here is a short recipe for today. We will be taking the Memorial Emblems tonight and doing the Footwashing. Yahweh Bless!

Chocolate Caramel Matzo
4 to 5 pieces of matzo
1 cup firmly packed dark brown sugar
1 cup (2 sticks) unsalted butter
1 cup chopped bittersweet chocolate, or semi-sweet chocolate chips (I use milk chocolate)
Toppings (pistachios, a little rock salt, etc.)
Preheat the oven to 375 degrees and line a baking sheet with aluminum foil
Place the matzo in one layer on the baking sheet. Set aside.
In a large sauce pan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for an additional three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan. Remove from heat and pour over the matzo, spreading an even layer with a heat-proof spatula.
Put the pan in the oven, and turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn't burn. If it looks like it is starting to burn, turn heat down to 325.
After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan. Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
At this point you can add toppings while the chocolate is still melted.
Let cool completely, then break into smaller pieces and store in an airtight container.

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