CHOCOLATE TOFFEE MATZO CANDY
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
CARAMEL MATZO CRUNCH
This is the best easiest passover dessert, crunchy toffee like matzo is to die for.
Provided by Marcy Goldman
Categories Desserts
Time 15m
Yield 8
Number Of Ingredients 5
Steps:
- 1 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. 2 Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces. 3 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, add the vanilla and pour over the matzoh, covering completely. 4 Place the baking sheet in the oven and immediately reduce the heat to 350°F. 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°F, and replace the pan). 5 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. 6 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. Ingredient note: If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely. White sugar: If you prefer white sugar, or if you can't find kosher brown sugar (i.e. for Passover) follow these directions: Note: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Heat on low to medium until sugar dissolves. Continue cooking until mixture turns medium amber. Pour over matzoh which is laid out on baking sheets. Spread and sprinkle on chocolate chips. NO BAKING for this version. Source: BetterBaking.com
Nutrition Facts :
MATZO RECIPE (MATZAH RECIPE)
You'll love this Easy Homemade Matzo, a simple from-scratch matzah cracker recipe that's perfect for Passover. Just flour and water combine to make a crispy and golden unleavened baked bread that's ready in only 18 minutes according to classic kosher tradition!
Provided by bakedbree
Categories bread
Time 15m
Number Of Ingredients 3
Steps:
- Get everything that you need ready before you start. Preheat your oven to 475 degrees. Line your baking sheets with parchment paper. Get a rolling pin, pastry brush, and fork out.
- Set your timer for 18 minutes.
- Mix together 2 cups of flour with 1 cup of water.
- Knead the dough on a well-floured board until it comes together, about 3-4 minutes. If the dough is really sticky add flour a tablespoon at a time until it isn't anymore.
- Cut the dough into 8-12 chunks. Roll them out as thinly as you can. Make sure that you flour everything really well, this dough is sticky.
- Put the flattened dough onto the parchment-lined baking sheet. Prick with a fork. Brush off some of the excess flour. This dough does not spread so you can put a bunch on a sheet. Put in the preheated oven and start working on the next batch.
- After 3-4 minutes, they will be golden brown and crispy.
Nutrition Facts : Calories 114 calories, Carbohydrate 24 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 0 grams fat, Fiber 1 grams fiber, Protein 3 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 2 milligrams sodium, Sugar 0 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 0 grams unsaturated fat
MATZAH CRACK
Categories Cookies Chocolate Bake Passover Kid-Friendly Quick & Easy
Number Of Ingredients 4
Steps:
- Preheat the oven to 375º Line a large cookie sheet completely with foil. Cover the bottom of the sheet with parchment paper - on top of the foil since this mixture carmelizes in the oven, this helps to prevent adherence to the aluminium foil. Line the bootom of the cookie sheet with the matzohs. In a heavy-bottomed saucepan, combine the butter and the brown sugar. Cook over medium heat until the mixture comes to a small boil. Then boil on a slow boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzoh, covering it completely. Place the baking sheet in the oven and immediately reduce the heat to 350º. Bake for 15 minutes, checking regularly to make sure that it's not burning or dripping over the sides. If it's browing too quickly, reduce the heat to 325º. Remove the pan from the oven and immediately sprinkle the chocolate over the carmelized matzoh. Let stand for a couple of minutes and then spread the melted chocolate over the matzoh with a spatula. While still warm, break the chocolate covered matzoh into squares or odd shapes (thus the crack!) Then chill the entire thing including the pan in the freezer until set. Dare to keep your hands off it. (You don't have to add chocolate and it tastes yummy, too and this would be great on top of some baked sweet potatoes!) Some people add nuts like almonds or pecans instead of or with the chocolate, but we can't...so just go with your own tastes. Also, if it's not Passover, I would try this on graham crackers instead of matzoh!!!!
More about "matzoh crack recipes"
CHOCOLATE TOFFEE MATZO CRACK - ONCE UPON A CHEF
From onceuponachef.com
5/5 (68)Category DessertsCuisine JewishTotal Time 1 hr
- Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
HOMEMADE MATZOH - LEITE'S CULINARIA RECIPE | LEITE'S CULINARIA
From leitesculinaria.com
- Preheat the oven to 500°F (260°C). Ideally you would place a pizza stone on the bottom oven rack, but realistically a 10-by-15-inch baking sheet will work just dandy.
- In a large bowl, mix together all the ingredients, starting with just 3/4 cup water, until everything comes together to form a dough. If the dough seems dry, add a little more water, just a few drops at a time. Be sparing with the water and do not add so much that the dough becomes sticky.
- If you do not need the matzoh to be kosher for Passover, let the dough rest for 10 to 15 minutes. If you do need the matzoh to be kosher for Passover, proceed immediately to the next step so that you can attempt to finish everything in 18 minutes. You may want to ask for help to ensure that you complete it in time.
- Divide the dough into 8 pieces. Flatten a piece slightly and pass it repeatedly through a pasta maker, reducing the thickness each time until you eventually reach the thinnest or minimum setting on your pasta machine. Alternately, you can simply roll the dough as thinly as possible with a rolling pin on a lightly floured surface. Repeat with the remaining dough pieces.
MATZAH CRACK(ERS) - JEWISH FOOD EXPERIENCE
From jewishfoodexperience.com
Estimated Reading Time 2 mins
MATZO CRACK RECIPE - THE SPRUCE EATS
From thespruceeats.com
Estimated Reading Time 3 mins
MATZO CRACK AKA MATZO TOFFEE - EASY "TOFFEE" THAT'S ...
From thatskinnychickcanbake.com
5/5 (2)Category DessertsCuisine American, JewishTotal Time 25 mins
- Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.
- Combine butter and brown sugar in a heavy saucepan. Stir over medium heat until it comes to a boil, then continue to stir and boil for 3 more minutes.
- Bake for 10 minutes or until the caramel mixture is bubbling. Remove from oven and evenly sprinkle with chocolate chips. Wait about 5 minutes for chocolate to melt, then smooth over the surface and sprinkle with pecans.
VEGAN MATZO CRACK (REFINED SUGAR-FREE) FOR PASSOVER ...
From eatingbyelaine.com
Estimated Reading Time 4 mins
- Line a large rimmed half sheet baking sheet with parchment paper or wax paper. Place matzo in one single layer touching but not overlapping. Break up matzah to fit if needed.
- In a medium saucepan over medium heat add the almond butter, maple syrup and coconut oil. Stir until everything is melted and well combined. Remove the pot from the heat and stir in the vanilla and salt. Pour overtop the matzo and and spread out with a spatula into one even layer. Place in freezer for 20 minutes.
- Melt the chocolate until it is smooth and liquid. Pour overtop the almond butter/”caramel” layer and quickly spread out with a spatula into one even layer. Sprinkle with flaky sea salt if desired. Place in the freezer to allow the chocolate to set (about 10 minutes).
- When ready to enjoy break into smaller squares for serving. It will start to melt at room temperature after about 30 minutes so return to the freezer if not serving immediately.
UNLEAVENED BREAD RECIPE FOR MATZO CRACKERS THAT WILL IMPRESS
From joybileefarm.com
Estimated Reading Time 6 mins
- Make a thick dough. Knead briefly until dough is smooth and elastic. If you want them Kosher for Passover, you’ll want to keep going here, but if not, you can let the dough rest for 15 minutes before proceeding. This makes it easier to roll thinly.
- Divide into 16 balls, about the size of a walnut. Roll into thin 7 inch circles. They should be paper thin and you will see the color of the counter top peaking through the opaque dough, when they are thin enough.
CRUNCHY CARAMEL PECAN MATZO CRACK | TWO KOOKS IN THE KITCHEN
From twokooksinthekitchen.com
Estimated Reading Time 4 mins
- Preheat oven to 375F. Line pan with edges (about 9 x 13') with parchment or tin foil. If using tinfoil, spray with oil. Put crushed matzo in a medium mixing bowl.
- MAKE CARAMEL: In a medium saucepan, bring the butter and brown sugar to a boil on medium heat while stirring. Then boil an additional 3 minutes undisturbed (don't stir). Remove from heat and pour over the matzo in bowl. Add pecans. Stir to coat evenly.
- BAKE: Spread caramel matzo mixture on pan in a thin layer. Bake for 10 minutes until golden. If getting too dark, lower heat to 350F or bake for less time. Remove from oven.
- ADD CHOCOLATE: Sprinkle chocolate chips over hot mixture on pan and let sit for 2-3 minutes to melt. Sprinkle on sea salt (or kosher salt). Add cranberries if using. Toss mixture together with large spoon to coat evenly.
25 DELICIOUS WAYS TO USE MATZOH - BUZZFEED
(6 INGREDIENT!) TOFFEE TOFFEE MATZO CRACK - WELL SEASONED ...
From wellseasonedstudio.com
Estimated Reading Time 6 mins
- Preheat oven to 350 F. Line a baking sheet with aluminum foil, then cover with a single layer of matzo (as many pieces as you can fit, approximately 4).
- Place butter and brown sugar in a sauce pan over medium heat, then whisk until mixture comes to a boil. Once boiling, continue to whisk for 2-3 minutes over medium heat until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from heat and add vanilla extract, then carefully stir to combine.
- Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 15 minutes.
- Remove baking sheet and pour entire bag of chocolate chips on top. Bake an additional 3-5 minutes. Spread chocolate in an even layer with an offset spatula. Generously sprinkle sea salt all over the top, then refrigerate until hard, about 2 hours. It will look like too much salt, but trust me - it's not! Break matzo into bite-size pieces. Store in refrigerator in an airtight container until needed.
HOMEMADE OLIVE OIL MATZAH CRACKER RECIPE | BIGGER BOLDER ...
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CHOCOLATE TOFFEE MATZO CRUNCH - PASSOVER DESSERT RECIPE
From toriavey.com
- Preheat the oven to 375°F. Line a sheet tray with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzos. Break or cut the matzos into smaller pieces if necessary.
- In a heavy bottomed saucepan, combine the butter, brown sugar, and a generous pinch of sea salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly.
- Use a spatula to spread evenly across the entire surface of the matzo. Make sure you spread it out fairly quickly or it will start to get sticky and become harder to smooth over.
HOW TO MAKE PASSOVER MATZO CRACK AKA CHOCOLATE MATZO TOFFEE
From immigrantstable.com
- Preheat oven to 350F/125C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a tinfoil.
- Cover baking sheet with one layer of matzo sheets. You will need to break some matzah sheets into smaller pieces in order to completely cover the pan.
- In a saucepan set to medium heat, melt butter and brown sugar, stirring constantly. Once mixture comes to a boil, allow to cook for 3 more minutes, until foamy, thick and mixture pulls away from the sides of the pan. Remove from stovetop.
- Pour the butter and sugar mixture over the matzo sheets. Spread it with spatula to ensure it gets everywhere in an even layer.
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