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.
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!
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.