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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. 
Course: Dessert
Cuisine: Jewish
Servings: 10


  • 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 180ÂșC.
  • 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.