Passover‘s upon us, ladies and gentlemen, and this year I decided to observe it because it both keeps me feeling close to my family, and because — quite frankly — when you work five days a week at a bakery, you could probably use a little break from carbs. So there I was, having innocently returned from a grocery trip with everyone’s favourite unleavened bread (i.e. very, very dry cracker) and a heck of a lot of vegetables, thinking about how pure and healthy I was going to be this week, when my brother called.
“Do you think you’ll be making some of that candied matzos again this year?” he asked. “And if so, would you set some aside for me?”
As soon as the words were out of his mouth, I knew I was doomed. Despite not having seen it for two years, I knew exactly where I’d hidden the candied matzos recipe inherited from my aunt Heather. And it happened to contain all the heavenly foods on this earth: butter, sugar, chocolate, and toasted almonds. Worse: the only thing easier than making this recipe (and it is pretty damn simple, let me tell you) is consuming the results.
Ooooh yes, the crispy, crunchy, sweet, salty, melt-in-your-mouth-chocolatey results. Once the matzos had cooled and needed to be broken up into pieces, it took exactly zero minutes for me to start playing a little game I liked to call “One for the sibling, two for my mouth.” If left to my own devices, I probably could have finished the entire batch myself in under a day.
Now go get yourself some insane cracker candy already. But if you can’t stop until it’s done, don’t say I didn’t warn you.
- 6-7 pieces of matzos
- 1 cup brown sugar
- 1 cup butter
- pinch of salt
- 1 tsp vanilla extract
- 1 cup chocolate chips
- 100 g sliced almonds
- sprinkling of flaked sea salt for garnish
1. Preheat your oven to 350F.
2. Cover your cookie sheets with tin foil, lining the sides as well as the bottoms. Lay the matzos down on the cookie sheets, breaking pieces as needed to get them to fit.
3. In a medium saucepan, melt the butter and brown sugar together. Cook until it begins to boil (about 3-4 minutes), then simmer while stirring for a few minutes more, until the mixture is uniform. Stir in the pinch of salt and the vanilla extract.
4. Pour the butter and sugar mixture over the matzos, spreading with a spatula.
5. Bake the caramel-covered matzos in the oven for 10-15 minutes, until the caramel bubbles. Be careful not to burn!
6. Remove the sheets from the oven, and sprinkle evenly with the chocolate chips. Allow to stand for 3 minutes, then spread the melted chocolate evenly over the matzos. Finish by scattering the sliced almonds on top, and a pinch of flaked sea salt.
7. Allow the chocolate to set before breaking into squares. This can be sped up in the fridge if you’re just dying to shovel these babies into your mouth. Which you will be.
8. Try to save a few shards for the brother for whom you were originally making this recipe.
Just in case you were craving something a little more coconut-y this Passover, might I interest you in some macaroons?