Wednesday, May 21, 2008
It seemed too good to be true when Two Fat Als posted a recipe for Matzoh Almond Rocha on their beautiful blog and I received a box of Matzoh as a hostess gift on the night of the Philadelphia Food Blogger Potluck from Rebbecca of The Plastic Bowl, within 24 hours of each other.
There was really no other option in my mind than to give Alanna's recipe a try. Since that day I've made this recipe about 4 times with small adjustments here and there, some with greater audience appreciation than others.
I've also gone through two boxes of matzoh crackers! This recipe is just that good!
2 sticks (1 cup) of butter
1 cup light brown sugar
3 large matzoh crackers
3 cups of chopped chocolate or chocolate chips
1 cup of toasted chopped nuts of your choice
Preheat your oven to 350 degrees. Line a 15 X 11 jelly roll pan with non-stick aluminum foil. Place the matzoh crackers on the foil, breaking the pieces if necessary so that they do not overlap.
Melt the butter in a medium sauce pan over low heat. Add the brown sugar and stir to combine. When the mixture starts to boil set your timer for 5 minutes and stir constantly until the 5 minutes is up.
Pour the butter/sugar mixture over the crackers, using a heat proof spatula to smooth it over the crackers. Immediately place the pan into the oven and bake for 5 minutes until the caramel mixture is bubbling.
Remove the sheet from the oven and sprinkle with the chopped chocolate or chocolate chips. In this particular batch I used Ghiardelli semi-sweet chips, but if you like milk chocolate use that, or whatever brand of chocolate you like. Let the chocolate sit on the hot matzoh for 2 minutes until it starts to melt. Then use your heat proof spatula and spread the chocolate into an even layer.
While the chocolate is still warm sprinkle it with the toasted nuts. Alanna recommends sliced almonds in her original recipe, but I have trouble finding them at my go-to grocery store, so I've used slivered almonds in this version. Place the pan in the freezer for about an hour, then break into pieces with clean hands. Store it in the refrigerator, but don't worry, if your friends and family are anything like mine it won't be in there long! The combination of the sweet chocolate, crunchy nuts. and salty butter caramel give life the bland matzoh cracker and make for one addicting snack.
My favorite variation by far has been to use 1 1/2 cups each of milk and semi-sweet chocolate with toasted chopped hazelnuts on top. It's an easily adaptable recipe, so get creative if you try it and let me know what your favorite variation is.