Salted Chocolate Caramel Matzo Crunch

I can’t resist a buy something get something free sale.  Well, truth is, I can resist them but I don’t like to.  This week has been a prime example. 

Here in New York where I live, our grocery stores give away a huge case (seriously huge!) of matzo with your groceries.  Everyone picks up a package because the things you can do with matzo is nigh on endless!  My friend’s son loves it with butter and cinnamon sugar, another friend makes lasagna.  I have seen recipes for S’Mores, cakes (of course) granola, pancakes, crumbled and used as a crispy coating on baked chicken,  the base for chocolate bark, in place of nacho chips, as well as the perfect conveyor of lox and cream cheese, dips, Nutella, and even PJ&J!  And that’s just the beginning.  Really, it’s quite versatile, this humble cracker.  But what do I make with mine?  I make Salted Chocolate Caramel Matzo Crunch!  

You may be more familiar with this recipe as Soda Cracker Candy.  Most everyone has a recipe for this, with either soda crackers or matzoh.  The first I became aware of using matzo in place of crackers was from David Lebovitz of davidlebovitz.com , who adapted his recipe from Marcy Goldman of the amazing website betterbaking.com who was the first to use matzo in this recipe.  David Lebovitz adds vanilla and salt to his caramel, Marcy is a purist and lets the caramel do all the talking.  Me?  I don’t add the vanilla, but I sprinkle the top of my chocolate slathered caramel with coarse salt. 

Here’s the beauty of this recipe; it’s flexible.  No brown sugar or matzo crackers?  No problem, use white sugar and soda crackers.  Only dark brown sugar, perfect, you’ll have a robust caramel flavor.  Want to serve these for Passover?  Feel free to use unsalted Passover margarine in place of the butter.   Most people finish theirs with a sprinkle of coarsely chopped nuts and when I do, I like to use candied pecans that I’ve made.  In the past, I’ve also used those wonderful little pieces of Ghiradelli Caramel Squares in place of chocolate chips.  I unwrap them while the crackers are in the oven then lay them, imprinted side down on the hot caramel and let them sit until you see that the heat has melted the chocolate.  I then give the pan some gentle taps (or drop it from an half an inch or so above the table!!) to schooch (that’s a real pastry term!) the chocolate without breaking through to the caramel sandwiched within the chocolate.  Admittedly, you need to use more chocolate since you aren’t spreading it around, but I’ve never seen the down side of that!  Is it over the top?  You had better believe it!  

The stack of matzo got me thinking:  What else can I do with this recipe to make it more versatile?  Do I have to use only chocolate on this?  Why not white chocolate?  This recipe, whether you use matzo or soda crackers, is good enough to be served year round—why limit it to just Christmas or Passover?  Why not baby showers, Easter,  or just because?  Using Lindt white chocolate, I topped it with Easter M&M’s (mmmm!) and also colorful candy melts in spring colors.  But you could do red, white and blue for the 4th of July, school colors, match it for a bridal shower…the possibilities are unlimited. 

Because I was using white chocolate and would not be salting the top as I did with the dark and milk chocolate, I did add salt to the butter and brown sugar after I boiled the caramel.  I like the punch in flavor it adds, giving some depth and heightened flavor to the caramel.  If you're watching your sodium or like it your caramel extra sweet, leave out the salt. 

 

 

However you make it--with dark chocolate and salted, or for Easter with pastel, spring colors, with matzo or soda crackers, make it.  It's fast, easy, makes a great gift for your co-workers and friends, all because it's Spring!  Just remember to keep some for yourself!

Salted Chocolate Caramel Matzo Crunch

• 3-4  Matzo crackers, broken to fit, or 35-40 soda crackers (about a sleeve)
• 1  cup  unsalted butter, cut into pieces
• 1  cup  packed brown sugar 
• 1 1/2 cups semisweet chocolate chips, milk chocolate or dark chocolate chips
• 1 to 1 1/2 teaspoons salt flakes

Preheat oven to 350°.

Line a jelly roll sheet pan with foil and lightly spray with cooking spray.  Place the matzo or crackers in rows, breaking as needed to fit.  Set aside.

In a medium saucepan, melt the butter and brown sugar.  Bring to a boil and boil for 3 minutes, stirring occasionally to insure caramel isn't sticking.  Pour over the crackers, spreading gently to completely cover.  If you are using soda crackers, they may float.  Gently put them pack into place and continue.

Bake in a 350° oven for 15 minutes.  Remove from the oven and sprinkle the chips over the top of the crackers and caramel.  When the chocolate has melted, spread with a spatula and sprinkle with salt flakes.  Allow to cool completely before cutting into pieces.  

Store in an airtight container.
  

Variation

When caramel is finished boiling, add 1/2 teaspoon kosher salt, stirring to dissolve.  Pour over crackers and bake.  I used this method with the white chocolate matzo crunch.

Use white chocolate chips or white chocolate bars broken (I used 4 3.5 ounce Lindt White Chocolate bars), in place of semi-sweet, milk or dark chocolate chips.  Do not salt the top if using white chocolate.  Add a topping of M&M's or candy melts if desired.  Once the candy melts have melted from the heat of the caramel, you can swirl them for a nice effect.  Allow to cool completely before cutting.  If using white chocolate, the finished crackers will be a bit more delicate, but a little care when cutting and wiping the knife blade will yield great results. 

Printable Recipe 

Happy Passover!