I'm baking (gasp! shock!) for the holiday and I came across
this recipe on Smitten Kitchen which I'll share with you (because heaven knows I'm tired of the same old Passover recipes).
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| Yeah, yeah.... Her pictures are prettier than mine... |
It is apparently also FABULOUS with Saltines instead of Matzoh (which is good, because I never eat Matzoh if I can help it...)
I've altered it a little from the original, but here it is:
Chocolate Caramel Crack(ers)
Ingredients:
Matzoh (Salted if you can find it) or Saltines (of course, those can't be used for Passover)
2 sticks of butter
1 Cup of light brown sugar (packed)
1 bag of chocolate chips
Chopped nuts (optional but, for the record, I like pecans)
Sweetened Coconut (also optional, but yummy)
1t (teaspoon) Vanilla Extract (see my earlier posts on alcohol in Vanilla Extract if you're concerned)
1/2t Ground Sea Salt
Hardware:
11x17 baking sheet (Must have sides. Completely flat won't work.)
Parchment paper
Foil
Heavy Saucepan
Silicone Spatula
Instructions:
Preheat oven to 350 degrees. Cover baking sheet with foil. Layer parchment paper over foil. Place a single layer of matzoh or crackers on the bottom of the baking sheet. (It may take some working with the matzoh to get it all filled.)
On the stove, on medium high heat, make a quick brown sugar caramel. Heat butter and brown sugar together. Stir ingredients with silicone spatula until sugar is dissolved in melted butter. When mix starts to boil, stir for 3 minutes while boiling. Remove from heat and add vanilla and sea salt. Stir
Pour directly into pan on top of matzoh. Put baking sheet in oven for 15 minutes (Keep an eye on it. If it looks like it's starting to burn, turn the heat down a bit.)
On another baking sheet, spread some nuts and coconut and place in oven to toast (keep an eye on these too so that they don't burn).
As soon as you remove the pan from the oven, evenly distribute (or as close to evenly as you can get) the chocolate chips over the pan. Wait 5 minutes and spread the chocolate evenly over the entire pan. Add toasted nuts and coconut.
Allow to cool completely.
Break into pieces and ENJOY! (Mine ended up a little sticky on the bottom. So, I used a little sugar on the bottom.)
Will keep in airtight storage for about a week.