Hi everyone! Just when you thought that chocolate matzoh crunch couldn’t get more delicious and festive, we at Take Back the Kitchen (O.K., it’s just me, not “we” ) are bringing you an upgrade that the kids will go berserk over-marshmallows and sprinkles!
The beauty of this dessert recipe is that it takes almost no time to make so if you run out and get these ingredients, you can still prepare this for your seder or bring it if you are attending someone else’s. You and your fancy hostess gift have just allowed you to enter into the elite club of gourmet home chef.
Enjoy your status and remember to eat some vegetables during Passover-you know there will be carb overload…
Chocolate Matzoh Crunch Upgrade
2 sticks unsalted butter (or margarine if you keep Kosher)
one cup packed light or dark brown sugar
Enough matzoh (maybe 5) to cover a baking sheet with 1/2″-1″ sides so there’s no leakage
1-2 cups semisweet chocolate chips
Melt butter and brown sugar in a saucepan over medium heat until sugar dissolves. Stir until mixture is boiling and thick. You MUST watch it so it does not burn. Preheat oven to 350 degrees.
Spread matzoh on baking sheet to cover completely-do not overlap. Break matzohs into pieces if necessary. Cover matzohs with butter mixture and spread evenly with a spatula.
Place sheet in the oven for about 10 minutes or until butter mixture is bubbling and turning brown. Keep watching to make sure it doesn’t burn.
Remove from oven, evenly scatter chips and place in oven for one minute to melt the chips. Remove from oven, spread melted chocolate completely over matzohs.
Here’s the upgrade:
add mini marshmallows or small pieces of large marshmallows and sprinkle them over the hot chocolate on the matzoh. Then, push them in a bit so they are in the chocolate. Then sprinkle with multicolored sprinkles and let cool. When cool, place baking sheet in the fridge until the chocolate is hard.
Note: You can add craisins, raisins, candied orange peel or lemon peel, or anything else you like, even crushed potato chips.