Caramel and chocolate matzoh crunch
Matzoh isn't supposed to taste good, but it does with this recipe. It's a kind of Jewish Millionnaires biscuit. This is adapted from Marcy Goldman's recipe.
- 6 sheets matzoh
- 250 g salted butter
- 200 g golden caster sugar
- 100 g milk chocolate, broken into pieces
- 200 g white chocolate, broken into pieces
- 50 g pistachios or other nuts (optional)
Prepare a baking tray (30 x 30cm), lining it with foil and parchment paper. Fill it with sheets of matzoh.
Preheat the oven to 180ºC.
Melt the butter and sugar together in a heavy bottomed saucepan until both the sugar and butter are melted. Keep stirring.
Pour the caramel over the matzoh and spread with a rubber spatula.
Put the caramel covered matzoh in the oven and bake for 15 minutes.
Remove from the oven and scatter the chocolate over the top. Add the nuts, say pistachios, if so desired. Wait until cooled and eat with a cup of tea.