Lotsa Matzoh Love and More About Town This Afternoon!
Caryn Emmons shares a recipe for seasonal sweets
Editor's Note: This article first appeared on Maplewood Patch on April 17, 2011.
Here, thanks to the very generous Caryn Emmons, is the recipe for her insanely delicious Matzoh Crunch just in time for Passover preparation. We ran the recipe last December for Hanukkah, despite the fact that that was the wrong Jewish holiday (hey, there are, what, 78 of them anyway?), but we couldn't help ourselves....
"It's very easy," emailed a far too modest Caryn before sharing the below recipe:
- 1/2 lb matzohs
- 1 cup butter
- 1 cup brown sugar
- ½ tsp vanilla extract
- 12 ounce bag of chocolate chips
- Preheat oven to 375
- Line two baking sheet with tin foil and then parchment paper
- Spread out the matzohs to cover the pans
- Bring to a boil: One cup butter, one cup brown sugar packed and 1/2 tsp vanilla extract. Boil for 3 minutes, stirring constantly
- Pour over matzoh and spread evenly
- Put in oven, change temperature to 350, leave in for 15 minutes, keep eye on it so it doesn't burn
- Take out of oven and pour one bag of chocolate chips over the matzohs (half bag for each cookie sheet)
- Let sit for a minute then spread (the chips will become melty because of the heat from the toffee mixture)
- Top with whatever... ("Some people do nuts, I don't usually put anything 'cause I don't like nuts," explains Caryn. "But for X-mas I top with crushed candy canes.")
- Put pans in freezer for about two - three hours until hardened
- Take out and break apart and serve... YUM
Thanks, Caryn! I'm heading to the store NOW to get ready to bake...actually, maybe I should jog there to pre-emptively burn off the calories....