Being raised Roman Catholic, my springtime religious holidays--Lent and Easter--were synonymous with fish on Friday's and glazed ham, respectively. Matzoh, needless to say, wasn't even in my vocabulary growing up. I have yet to even have Matzoh Ball soup. Yet, somehow, I found myself compelled to make a batch of Matzoh Crunch, the only way I've ever eaten Matzoh, after seeing a giant display of it at the supermarket. Otherwise, I can't think of a single recipe that would have brought it into the house.
It's quick, it's easy and so sugary addictive that you will forget exactly how bland the plain Matzoh is. One slight play on this recipe is done with Saltine Crackers, which I'm sure is equally good (especially since Kate raved about it so much).
4-6 unsalted matzohs
1 cup (2 sticks) unsalted butter or unsalted Passover margarine
1 cup firmly packed brown sugar
3/4 cup coarsely chopped chocolate chips or semi-sweet chocolate
Preheat the oven to 375°F. Line a large (or two smaller) cookie sheet completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.
Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Remove from the heat and pour over the matzoh, covering completely.
Place the baking sheet in the oven and immediately reduce the heat to 350°. Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
Remove from the oven and sprinkle immediately with the chopped chocolate or chips. Let stand for 5 minutes, then spread the melted chocolate over the matzoh. While still warm, break into squares or odd shapes. Chill, still in the pan, in the freezer until set.