RFCJ RECIPE ARCHIVE
Posted by : Ruth Heiges Candy: 'Trademark' Matzoh Butter Crunch - dairy, pareve
http://www.betterbaking.com/baker2/doubleday2cru.html A Treasury of Jewish Holiday BakingŠ, Marcy Goldman Hmm ... this is what she uses for coating the truffles. Nice. --Ruth ---------- 'Trademark' Matzoh Butter Crunch This recipe is sublime made with unsalted butter (and that is what I use when it is not being served at the Seder meals) but still wonderful made with unsalted Passover margarine. If you choose, it can also be made with white chocolate and added chopped toasted nuts, such as almonds. You do not need any special techniques or even a candy thermometer to make it. In fact, if you are terrified of Passover baking, just make this. It's a winner. 4-6 unsalted matzoh boards or sheets 1 cup unsalted butter or unsalted Passover margarine 1 cup brown sugar - packed firmly 3/4 cup chocolate chips or semi-sweet chocolate - coarsely chopped Preheat oven to 375 F. Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible. 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 pour 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. Variation: You can also use white chocolate, coarsely chopped (or both white and dark) and chopped, toasted almonds (sprinkle on top as chocolate sets).
