Salted caramel chocolate matzoh

Buttery and perfectly salted, creamy caramel is layered on top of matzoh finished off with a thin layer of semisweet chocolate and an optional (but highly recommended) sprinkling of flakey sea salt for the perfect Passover dessert.

I know folks love to make matzoh crunch (if you're wondering why I don't call it matzoh "crack" - here is an article I highly recommend that will explain why you should make the same switch!) but honestly I find toffee difficult to make and the end result is always a bit too crunchy for my liking. I was thinking about what might fit better, and I realized that a salted caramel would be perfect. It adds a smooth texture in between the crunchy matzoh and chocolate shell topping and it almost creates a candy bar like experience.

The ingredient list is short, and really the star - aside from the matzoh - is the salted butter. I tried this recipe 5+ times and have made it with both salted and unsalted butter. I promise, the end result is incomparable. I rarely use salted butter in baking, but this came out so well with salted butter that I'm considering using it in some recipe testing soon! I used Vital Farms brand salted butter but any salted butter will work great.

For your matzoh brand - or however you choose to spell it, Matzah, Matzo or Matzoh - since this recipe doesn't get baked, it's completely up to you. Though I do recommend selecting one that's unsalted. I tested with both Manischewitz and Streit's unsalted matzoh and both worked really well.

If you've never made caramel before, I promise to walk you through it step by step in the recipe. I used to struggle greatly with making caramel and now that I've made it many, many times I have the right guidance to share with you to make sure you feel confident. One tip I always have in my back pocket is to have a mesh strainer on hand. This way, if you get to the end and are worried about any remaining sugar clumps, you can give it a quick strain while it's still hot and you don't need to worry about it any more.

Ingredients:

• 4 sheets matzoh

• 1 cup (192g) granulated sugar

• 8 tablespoons (113g) salted butter 

• 1/4 cup heavy cream 

• 1/2 teaspoon kosher salt 

• 1 cup (6oz) semisweet chocolate, or chocolate of your choice

• Optional: Flakey sea salt (like Maldon sea salt flakes)

Prep time: About 30 minutes

Chill time: About 2 hours

Equipment:

• 2 large cookie sheets

• Parchment paper

• Heavy bottomed nonstick pot

• Spatula

Instructions:

Space out four sheets of matzoh across two large, parchment lined baking sheets. It's okay if they are touching but they shouldn't be overlapping. Set aside.

In a nonstick pot on the stovetop over a medium to low heat, add your granulated sugar. Use a spatula to stir your sugar every 30 seconds or so. After 3-5 minutes you'll see your sugar start to form clumps, and then it will begin to melt. If your sugar starts to brown too quickly, turn your heat lower. As it's melting do not worry if you still see clumps, be patient and turn the heat down mixing occasionally and they will melt.

Once your sugar is completely melted with no clumps and is a golden caramel color, keep your pot over a low heat and add in your room temperature butter one tablespoon at a time, stirring continuously and adding the next tablespoon once the last has melted. Steam is completely normal here, just keep stirring!

Remove your pot from the stovetop and slowly pour in your heavy cream while stirring until completely combined, being sure to reach into the corners of your pot. If you're worried about clumps, this is the time to run your caramel through a mesh strainer into a heatproof bowl. Then, stir in your salt until evenly dispersed.

Carefully pour an equal portion of your caramel over each piece of matzoh, aiming for the center of the sheet. Use a flat tool, like an offset spatula, to carefully spread your caramel across your matzoh reaching near the edges but not completely to the edge. Be very careful as the caramel will be extremely hot - I recommend wearing an oven mitt on the hand not holding the spreading tool.

Place your caramel covered matzoh into the fridge for about 15 minutes. Meanwhile, melt your chocolate. Add to a microwave safe bowl and microwave in increments of 15-20 seconds, stirring between each trip to the microwave until completely smooth.

Remove your matzoh from the fridge and pour your melted chocolate evenly onto each caramel covered matzoh, again aiming for the center of each matzoh sheet. Carefully spread the chocolate across into a thin layer. If you'd like to sprinkle with flakey salt, wait until the chocolate has cooled for about 15 minutes at room temperature or 5 minutes in the fridge.

Chill your matzoh in the fridge for at least an hour or two before slicing in. I like to cut each matzoh sheet into 9 squares, giving you 36 pieces to enjoy.

Store your matzoh in the fridge in an airtight container to keep it fresh. I recommend enjoying within the first 4 to 5 days of making for the best crunch, but it will stay for up to a week or sometimes more.

Carb and serving info: 

Carbs for full recipe: 400

Carbs per serving (1 of 36): 11

Carbs from salted caramel: 202

Carbs from matzoh (4 pieces): 112

Carbs from chocolate: 86

Note: Carb information is calculated based on the specific ingredients I used to cook with to help guide my own insulin to carb ratio when dosing before I eat my home cooked recipes.