Chocolate-Covered Matzoh Butter Crunch

Kitchen Tip: Matzoh’s large size makes these chocolate and caramel lathered crackers come together quick and easy. If you can’t find matzoh, you can substitute saltine crackers.

Chocolate-Covered Matzoh Butter Crunch
Yield: approximately 20 pieces
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Ingredients
  1. 5 matzoh crackers
  2. 1 cup firmly packed light brown sugar
  3. 3⁄4 cup unsalted butter
  4. 1⁄4 teaspoon kosher salt
  5. 1 (12-ounce) package semisweet chocolate morsels
Instructions
  1. Preheat oven to 325°. Line a rimmed baking sheet with parchment paper. Place matzoh crackers in a single layer on prepared pan. Set aside.
  2. In a medium saucepan, bring brown sugar, butter, and salt to a boil over medium-high heat. Cook, stirring constantly, until mixture begins to pull away from sides of pan, approximately 4 minutes.
  3. Pour sugar mixture over crackers in prepared pan. Using an offset spatula, spread to evenly cover crackers.
  4. Bake until caramel layer begins to bubble, approximately 15 minutes. Remove from oven. Top hot caramel with chocolate morsels. When chocolate begins to melt, gently spread over caramel using an offset spatula. Let cool on a wire rack; refrigerate until hardened. Break into pieces. Store in an airtight container up to 5 days.
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