Looking for a special gift to bring to a Passover Seder? Try this delicious, easy Matzo Caramel Almond Crunch. It's an addictive treat, especially during Passover when no cake or cookies are eaten. It's also fantastic made with graham crackers instead of matzo - for any holiday treat.
Course: Dessert, Treat
Servings (change as needed): 30pieces or more
4-6 boards matzo (graham crackers can be used instead)
1cupunsalted butter (2 sticks)
1cupchocolate chips (semi sweet, milk chocolate, white or mixed)
1/2cuproughly chopped roasted salted almonds
sea salt (optional)
Preheat oven to 375F.
PREPARE MATZO: Line a baking pan with tin foil and put parchment paper on top of the foil. I used a 17" x 11" pan (a smaller one would create a thicker toffee layer). Place matzo in a single layer over the surface of the pan. You will need to break some pieces to fit.
MAKE TOFFEE/CARAMEL: In a medium saucepan, bring the butter and brown sugar to a boil on medium heat while stirring. Then boil an additional 3 minutes undisturbed (don't stir). Remove from heat and pour over the matzo. Immediately spread evenly over matzo.
BAKE: Place pan in oven and bake for 15 minutes. If getting too dark in spots, lower heat to 325F.
ADD CHOCOLATE LAYER AND NUTS: Remove pan from oven and immediately sprinkle chocolate chips evenly over the caramelized matzo. Wait 5 minutes for the chocolate melt. Spread melted chocolate evenly over entire surface with a knife. Sprinkle on crushed almonds and press gently to adhere. Cut caramel matzo crunch into 2 inch squares, then place in freezer or fridge to harden for about 30 minutes. Alternatively, freeze/refrigerate first, then break matzo into [uneven] pieces with your hands.
To store: Store in ziploc freezer bags or airtight container. Freezes well for a couple of months.