Friday, April 12, 2013

What to do with all your leftover matzo

Matzo gets a bad rap as being bland and not really good for anything, except suffering through during Passover. I totally disagree. It's an awesome vehicle for spreads and dips of all kinds (I can't even tell you how many nights I come out to the kitchen in the wee small hours to find hubs chonking on some matzo covered in peanut butter, but the answer is most. And the kitchen floor is covered in crumbs almost every morning). It's also a good replacement for those too-salty and too-buttery crackers that work great with some things and not so great with others, where regular crackers might overwhelm the flavor of an accompaniment.

Anyway, I had these wonderful caramel-and-chocolate-covered matzos at a breakfast I attended this past Easter, and I knew I had to make them! Especially since I have like 5 lbs. of matzoh sitting on Stenni's big girl bed with all of the miscellaneous Easter candy, planing supplies, empty hanging baskets, etc.  

I found this recipe at Zoe Bakes. It's pretty much perfect and was easy enough for me to make last minute for a Relay for Life meeting I had like an hour and a half later. The picture below is less than half of what the recipe makes... the ladies at my meeting ate it right up, quite literally, and none of them could believe it was made from the same matzo that they had passed up at the supermarket after-Passover clearance sales the week earlier. So this picture represents what was leftover for our household...and I can say that there's not nearly as much left this morning!

The recipe itself? Crazy easy. Adapted for my non-kosher, extra-chocolate-loving kitchen.

4-6 plain matzos (or whatever fits on 1 really big or two regular-sized baking sheets)
1 cup butter (I like salted, but the original calls for unsalted. so sue me.)
1 cup brown sugar
1-ish cup of chocolate chips (again, the real recipe calls for half that, but who are we kidding? also, you can use broken chocolate bunnies. no one will care)
extras: including but not limited to mini marshmallows, reese's pieces, broken pieces of salted pretzels, crushed malted milk balls and/or robin's eggs, etc.

  • Cover a baking sheet (or the two) entirely with foil and then parchment (things will get very sticky). Preheat oven to 350. 
  • Cook butter and sugar over medium-high heat for a few minutes (like 3-6 minutes). It will get bubbly. That is awesome. Just keep stirring it the whole time. You totally don't want it to burn. When it's done it should all be one delicious caramelly thick liquid, with all of the sugar dissolved and all of the butter melted and incorporated.
  • Pour the caramel over the matzos and spread it around to coat it evenly. You want to try to cover every little bit so everything has crunchy caramel goodness when you bite it!
  • Bake for 8 minutes in preheated oven. Then rotate the pans, switch to different racks, and bake another 5-7 minutes. You want gorgeously brown bubbling caramel when they're done.
  • Remove the pans from the oven (you can turn the oven off now) and top the matzos with the plain chocolate. Give it like 5 minutes just sitting on your counter, absorbing the heat, and then spread the melted chocolate around so it's nice and smooth and covers every last bit of the matzo and caramel. 
  • Give the chocolate a few moments to set, then toss on those extras. The original recipe calls for things like toasted nuts and sesame seeds and coconut, and those things are really nice, but I had a ton of extra candy lying around so that's what I used. Also I love candy. Deal with it. If nothing's turning solid, pop it in the fridge for a while just to set up.
  • Break into bite-sized (or face-sized) pieces. Eat. 
The End.

Linking up this morning at 
(So go visit!)

Happy Weekend, all!!!

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