Yid.Dish: Matzoh Crunch

By Miri Levitas

Published April 13, 2009.
  • Print
  • Share Share

So we only have a few days left of Pesach… and I happen to be quite happy about this! It’s not that I don’t understand Pesach or why we don’t eat leavened things – I do. I actually think the story of Pesach reminds us, as Jews, of some important lessons. The reminder that I find to be most poignant is that we cannot consider ourselves free as long as others are oppressed.

JCarrot

Sorry for the digression – now back to food… I know some people find cooking during Pesach to be a fun challenge but I find it inconvenient. As a vegetarian I rely (probably too much) on foods which are not considered “Kosher l’Pesach”, i.e. pasta, rice, bread, soy items, etc, so during Pesach I end up eating lots of matzoh pizza. For anyone not familiar with matzoh pizza it is a basic combination of matzoh, tomato sauce and cheese which is then toasted (do not microwave because your matzoh pizza will be soggy). I suppose one could come up with many variations to the aforementioned matzoh pizza recipe (please feel free to share your favorite) but no matter what it’s still matzoh pizza and is not even close to real pizza.

As you can infer from the previous paragraphs my brainstorming of what my boyfriend and I were going to eat during Pesach was a bit of a depressing process for me, however; there was one beacon of hope! Early last week a friend emailed me for my matzoh crunch recipe. I had made it last year and brought it to my office (filled with mostly Jews) and this friend liked it so much that she went home that night and made it for her boyfriend. He liked it so much that he requested it again this year! I don’t know how but until I received her email I had totally forgotten about the matzoh crunch.

This recipe is quick, easy, delicious and has brightened up my Pesach! Some complain that it’s too sweet so I tried a variation this year by sprinkling the top with some citrus vanilla fleur de sel. Being a fan of the salty/sweet combo I really enjoyed the variation. I promise, you won’t regret making this treat for the last few days of Pesach!

Matzoh Crunch

5 plain matzohs

1 cup (2 sticks) local organic unsalted butter

1 cup packed brown sugar

about 8 oz (3/4 a standard bag) chocolate chips (I didn’t used Kosher l’Pesach chocolate because I don’t keep it that strictly but feel free to use it if you do keep strictly)

a few sprinkles of fleur de sel (optional)

other toppings such as nuts (optional)

Pre-heat oven to 375 degrees. Line a large edged baking sheet with foil making sure to cover edges. Line bottom of sheet with parchment paper. This is important since the crunch can get very sticky. Place matzohs on prepared sheet (you may have to break the fifth matzoh in half to make it fit).

Melt butter and brown sugar in a saucepan and let boil for a few minutes until thick. Stir constantly. Once thick remove from heat and immediately pour over matzohs spreading with knife to cover if necessary.

Place in oven and bake for about 10 mins. Check matzoh after 5 mins to ensure it isn’t burning.

Remove from oven and sprinkle evenly with chocolate chips. Let stand 5 mins so that chocolate chips melt. Spread chocolate chips to cover matzohs. Immediately sprinkle fleur de sel or other toppings if using.

Let cool fully and break into pieces. Store in an airtight container.


The Jewish Daily Forward welcomes reader comments in order to promote thoughtful discussion on issues of importance to the Jewish community. In the interest of maintaining a civil forum, The Jewish Daily Forwardrequires that all commenters be appropriately respectful toward our writers, other commenters and the subjects of the articles. Vigorous debate and reasoned critique are welcome; name-calling and personal invective are not. While we generally do not seek to edit or actively moderate comments, our spam filter prevents most links and certain key words from being posted and The Jewish Daily Forward reserves the right to remove comments for any reason.





Find us on Facebook!
  • Is it better to have a young, fresh rabbi, or a rabbi who stays with the same congregation for a long time? What do you think?
  • Why does the leader of Israel's social protest movement now work in a beauty parlor instead of the Knesset?
  • What's it like to be Chagall's granddaughter?
  • Is pot kosher for Passover. The rabbis say no, especially for Ashkenazi Jews. And it doesn't matter if its the unofficial Pot Day of April 20.
  • A Ukrainian rabbi says he thinks the leaflets ordering Jews in restive Donetsk to 'register' were a hoax. But the disturbing story still won't die.
  • Some snacks to help you get through the second half of Passover.
  • You wouldn't think that a Soviet-Jewish immigrant would find much in common with Gabriel Garcia Marquez. But the famed novelist once helped one man find his first love. http://jd.fo/f3JiS
  • Can you relate?
  • The Forverts' "Bintel Brief" advice column ran for more than 65 years. Now it's getting a second life — as a cartoon.
  • Half of this Hillel's members believe Jesus was the Messiah.
  • Vinyl isn't just for hipsters and hippies. Israeli photographer Eilan Paz documents the most astonishing record collections from around the world:http://jd.fo/g3IyM
  • Could Spider-Man be Jewish? Andrew Garfield thinks so.
  • Most tasteless video ever? A new video shows Jesus Christ dying at Auschwitz.
  • "It’s the smell that hits me first — musty, almost sweet, emanating from the green felt that cradles each piece of silver cutlery in its own place." Only one week left to submit! Tell us the story of your family's Jewish heirloom.
  • from-cache

Would you like to receive updates about new stories?








You may also be interested in our English-language newsletters:













We will not share your e-mail address or other personal information.

Already subscribed? Manage your subscription.