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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 36 |
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Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. These were in Cooking Light, April 2004. Cooling time is 30 minutes or so. Ingredients:
6 unsalted matzo crackers |
1/2 cup unsalted butter |
1 cup packed brown sugar |
1/2 cup miniature semisweet chocolate chips, finely chopped |
Directions:
1. Preheat oven to 375ºF.
2. Line a jelly roll pan with aluminum foil; cover foil with parchment paper.
3. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned.
4. Reduce oven temperature to 350ºF.
5. Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often.
6. Cook 3 minutes, stirring constantly; pour mixture over matzo.
7. Bake for 10 minutes or until the mixture bubbles.
8. Sprinkle evenly with chocolate.
9. Cool slightly; refrigerate 30 minutes or until chocolate is set.
10. Break into 36 pieces.
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