Matzah Candy

It has been kind of dessert heavy here at Fritos and Foie Gras, but that is mostly because on Passover, really all I crave are potatoes and sweets since I can’t have so many other things I love. And when I go without bread…you go without bread.
You know how we love to suffer.
If you can actually call the below recipe suffering:
Matzah Candy:
 First, line a cookie sheet (with a lip around the edge) with SEVERAL sheets of tinfoil. Don’t do just one. You will be sorry.
 Then, take your matzah. You could use cardboard (they taste the same), but what the heck? Keep it traditional and use the matzah! Oh, and if you use the salted kind, it is especially delicious.
Line the sheet with the matzahs. Break them up and fill in holes on the sheet as necessary, until the entire sheet is a matzah landscape.
Now you want to melt 4 sticks of butter (for 2 boxes of matzah)
And throw in 2 boxes of brown sugar(again, for 2 boxes. Adjust as necessary for more or less matzah)
It should look pretty good while the butter melts.
And it should look AMAZING when the mixture starts to boil and thicken. You want to keep boiling the caramel until it is quite thick and dark. Not burnt, but until the sugar absorbs all the fat from the butter and there is just the slightest scent of burnt sugar in the air. It should be pleasant, not at all off putting.
Now you just want to pour that caramel CAREFULLY all over the matzah. Note that I say carefully, because if the caramel touches you…you may just get a third degree burn.
But it is incredibly worth the risk. Because it’s just as delicious as it looks.
Then, you sprinkle the whole thing with sliced almonds (you can skip this if you are allergic or don’t like nuts) and place it in the oven at 450 F for about 3 minutes or…
until it looks like THIS. Bubbling and matte instead of shiny, with the smell of almonds intermingling with the bubbling aroma of brown sugar.
Now – while it is still BOILING hot-sprinkle chocolate chips over the top. Use whatever kind you like -I think semi sweet or dark is best, because the next step is… 
Pouring white chocolate chips over the top.
Then you spread away, letting the heat melt the chips, let the whole thing cool, and then…EAT IT!
This is just so good. The incredibly bland matzah stays firm and crunchy beneath its crisp layer of sugary, crumbly caramel, fatty almonds, sweet white chocolate and deep, darker chocolate. It is INCREDIBLY sweet, but the salt in the matzah balances that, and so do the almonds. You can only have a couple of squares of this before it becomes overkill. Chances are you will eat too much the first time you make it. It’s worth the stomachache. Somewhere between a chocolate bar, vanilla fudge and pralines, it is just perfection. It can keep for weeks in the fridge in a Tupperware, but it won’t. You will eat it.
And don’t worry…tomorrow, I promise to give you a potato recipe.

Comments

  1. Dee says:

    Hmmm. Two boxes of matzo? How many layers did you put down as a base? Or is this two boxes meant to be spread over more than one pan? Yeah – this has my name all over it…

  2. Fritos and Foie Gras says:

    @Dee-you spread them out over 2 pans or more, so the matzah is pretty much all one layer. A little overlapping wouldn't hurt, but you don't want too much. So glad you like the recipe!!!!

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