This totally yummy matzoh treat combines two Passover classics, macaroons and matzoh, with caramel, toasted coconut, almonds, and chocolate. Wha?!?!? Could anything be more delish!??!
INGREDIENTS
½ cup unsweetened coconut flakes
½ cup sliced almonds
Nonstick vegetable cooking spray
4 unsalted matzoh crackers
¾ cup (1½ sticks) unsalted butter or unsalted pareve margarine
1 cup (packed) light brown sugar
1 tsp vanilla extract
¼ tsp kosher salt
5 ozs chopped semisweet chocolate or chocolate chips (3/4 cup)
PREPARATION
- Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. Set aside.
- Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. Arrange matzoh on parchment with no gaps in between (they can overlap slightly).
- Whisk together butter, brown sugar, vanilla, and salt in a medium pot. Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. Immediately pour onto matzoh, covering completely. Using a spatula, quickly spread caramel so matzoh has an even coating.
- Bake matzoh until caramel is golden brown and bubbling, 15 minutes. Watch to make sure caramel doesn’t burn. If it starts to darken too quickly, remove from oven and lower heat to 325°F. Return to oven after a few minutes and continue to bake, watching closely.
- Meanwhile, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted).
- Remove matzoh from oven and sprinkle immediately with reserved coconut and almonds. Drizzle with chocolate. Let cool slightly, then place the baking sheet with the matzoh crunch in the refrigerator until cooled and set, at least 30 minutes or overnight. Break matzoh crunch into pieces and serve.
