Easy and Delicious Family Passover Recipes - Installment Five: Matzah Buttercrunch

In this week before Passover, we are featuring favorite Passover recipes shared by Akiba-Schechter families, all of which have been collected by Mrs. Brackman's 3rd/4th graders in this beautiful Passover cookbook.

Today's recipe comes from Singer/Fish Family. Mom Stina Fish explains, "It’s a family recipe in the sense that our family enjoys it, but it came from a cookbook called The 150 Best American Recipes with the original credit to Marcy Goldman at the Los Angeles Times."

Matzah Buttercrunch


5 sheets matzah

1 cup/8 ounces butter

1 cup/4 1/2 ounces brown sugar (packed)

1 1/2 cups/9 ounces chocolate chips

Optional: 1/2 cup almonds (chopped and toasted)

How to:

Preheat your oven to 350°F.

Cover the baking sheet with a layer of matzah sheets, breaking them up to fill in gaps if necessary.

Combine the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves. Allow the mixture to come to a boil. Once it boils, keep it boiling for 3 more minutes.

Remove the mixture from the heat and pour carefully over the matzah. Use an offset spatula or a knife to smooth the top and ensure the sugar evenly covers the entire area. It's okay if there are a few bare spots, it will spread as it bakes.

Bake for 10 to 12 minutes, flipping halfway through and checking occasionally to make sure it doesn't burn. If it seems to be getting too dark around the edges, remove it.

Once out of the oven, sprinkle the chocolate chips over the top of the toffee layer and let it stand for 1 to 2 minutes until the chocolate chips start melting. Use a spatula to spread the chocolate evenly over the surface.

Place in the refrigerator to cool. Break into pieces by hand once set.


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