Marcy Goldmans Matzoh Crunch Recipes

CARAMEL MATZO CRUNCH

Steps:

• Preheat oven to 375 degrees Fahrenheit. Line a large cookie sheet with foil, either two layers or one layer foil and a second layer of parchment - makes for an easy cleanup.
• Line bottom of pan evenly with matzo boards, cutting extra pieces of matzo, as required, to fit any spaces on the cookie sheet as evenly as possible.
• Combine margarine or butter and brown sugar, even parts, in a medium to large heavy-bottomed saucepan; the mixture will become very hot - be careful to avoid spatters. Cook over medium heat, stirring constantly, until mixture comes to a boil and turns into caramel. Continue cooking three more minutes, stirring constantly. Remove from heat and pour over matzo.
• Place in hot oven and immediately reduce heat to 350 degrees Fahrenheit. 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 degrees Fahrenheit, and return to oven).
• Remove from oven and sprinkle matzo boards immediately with chopped chocolate or chips. Let stand five minutes, then spread melted chocolate over matzo using a spatula or large spoon.
• While still warm, cut into squares or odd shapes. Chill in refrigerator until set. (Optional: sprinkle top with chopped white chocolate or sprinkle toasted chopped almonds over warm chocolate as it sets.)

MY TRADEMARK, MOST REQUESTED, ABSOLUTELY MAGNIFICENT CARAMEL MATZOH CRUNCH

Steps:

• 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, cutting extra pieces, as required, to fit any spaces.
• In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. 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).
• Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.
• This makes a good gift.
• 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.

MARCY GOLDMAN'S MATZOH CRUNCH

Steps:

• Preheat oven to 375, with a rack in the middle of the oven. Line a half sheet pan with foil. Fit matzoh crackers in one layer over foil. It may take fewer or more crackers; break matzohs to fit into any gaps.
• In a heavy 3 qt. saucepan, melt brown sugar and butter. Bring to a boil (2-4 minutes), constantly stirring. Boil 3 minutes, still stirring.
• Place half sheet pan in oven; bake 15 minutes. Check to make sure it is not burning; reduce heat to 325 if it is.
• Remove from oven and immediately sprinkle chocolate eveny over surface. After 5 minutes, use a heatproof spatula to spread melted chocolate in swirls all across surface.
• Let cool a bit, but while still warm, break into pieces. Cool, then freeze until hard.