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I make this every year for Passover, and I take it to my mostly non-Jewish choir friends each year, too.
© This is a Marcy Goldman/BetterBaking.com original recipe
Matzoh Caramel Buttercrunch
I call this my "Trademark" dessert because I invented this treat ages ago - as a respite from all the heavier Passover desserts. This is only as easy as it is addictive. Warning: make a box for yourself before Passover and one box to serve at your seders. Incidentally, I now make a batch with semi-sweet chocolate, one with white and dark or milk chocolate swirl, a butter-brown sugar topped one only, and the newest (see the recipes notes below), Vanilla Matzoh Buttercrunch. Totally outrageous.
4-6 unsalted matzoh boards or sheets
If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine. Or you can leave it out entirely.
Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and stir in the vanilla powder or extract. Stir well, and then pour or spoon over matzoh.
Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning. If it seems to be browning too quickly, remove from oven, lower heat to 325 F. and replace.
Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. This makes a good gift. You can also serve it in confectioners' paper cups as a candy.
Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water.