I guess matzo kind of stops being the bread of affliction after you drizzle it with gooey caramel, melted chocolate and flaky salt and serve it for dessert, but that is a risk I am willing to take.
Just melt semisweet or dark chocolate chips in a microwave or double boiler.
Make a quick caramel with butter and brown sugar (margarine, if you're cooking pareve)
Then drizzle away.
When the matzos are completely covered, top with coarse salt. I like the pink kind.
Passover dessert or Jackson Pollock piece? You decide.
- 1 cup (2 sticks) unsalted butter (or margarine, for a pareve version) $3
- 1 cup brown sugar Pantry
- 1 tsp vanilla optional
- 1 cup semi-sweet chocolate chips (look for vegan chocolate bars for a pareve version) $2.50 for 12 oz.
- 6 sheets plain matzo, broken into 3" pieces $2.50 for a 16-oz. box
- coarse salt for sprinkling Pantry
Recipe Serves 8-10
- Combine the butter and and brown sugar (and vanilla, if using) in a medium pot over medium heat, stirring constantly until it boils. Let it boil for 3 minutes, stirring the entire time. It will begin to thicken at this point. Turn the heat off, but leave the caramel on the stove.
- Melt the chocolate chips in a double boiler or in the microwave. Remove from heat.
- Line a baking sheet or a couple of large plates with wax or parchment paper. Arrange the matzo pieces on top of the paper, very close together (it's fine for them to touch--just make sure they are not stacked on top of each other).
- Dip a teaspoon (one you would use to stir tea--not a measuring spoon) in the chocolate and move it back and forth over the matzo pieces to scatter the chocolate over them. Continue dipping the spoon into the chocolate and scattering it over the matzo, until each piece is nicely drizzled with chocolate. Now repeat the same process with the caramel. This will get messy--just accept that you will be wiping chocolate and caramel up later. I promise it will be worth it.
- Once all the matzo has been nicely scattered with chocolate and caramel, sprinkle generously with the salt.
- Let the matzo crack harden in the fridge for 20-30 minutes (or 10-15 in the freezer), then let come to room temperature for a few minutes before serving.
- Store the uneaten matzo crack in an airtight container for up to a week.