Matzo Chocolate Almond Buttercrunch

matzo buttercrucch
Easter and Passover gave me a great excuse to make this easy dessert. My mom makes a version she calls Almond Roca and Steph was introduced to it by Les. He calls it “My so easy a boy can do it dessert recipe”. I’ve tasted both of those recipes and I call it crack, because it’s addictive. Les uses crackers in his recipe and a sprinkle of ground cinnamon and espresso beans. There was an abundance of matzos at the super market with Passover starting yesterday. I remembered them from my Bagel and Buns days and heard they are good in this recipe too. They sure are. Matzo is a cracker-like unleavened bread traditionally eaten over the weeklong Passover. Now, what to do with the half box of leftovers? -bvox

Matzo Chocolate Almond Buttercrunch
Source: Canadian Living
Inspiration: The Leslies

4-1/2 sheets unsalted matzos
1 cup (250 mL) butter
1 cup (250 mL) packed brown sugar
1-1/4 cups (300 mL) chocolate chips
1/2 cup (125 mL) chopped toasted almonds, (I used salted marcona almonds)
1 pinch sea salt or kosher salt

Lay matzos on foil-lined rimmed baking sheet, breaking to cover sheet completely. Set aside. In saucepan, bring butter with sugar to boil over medium-high heat; boil until slightly thickened, 2 to 3 minutes. Pour over matzos, spreading with offset spatula.

Bake in 325°F (160°C) oven until bubbly and golden, about 7 minutes. Let stand for 5 minutes. Sprinkle with chocolate chips; let stand until melted, about 2 minutes. Spread over matzos. Sprinkle with almonds and salt. Refrigerate until chocolate is firm, about 1 hour. Break into shards. (Make-ahead: Refrigerate in airtight container for up to 3 days.)

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2 thoughts on “Matzo Chocolate Almond Buttercrunch

  1. Steph McVox April 10, 2012 at 2:17 pm Reply

    Make Matzoh ball soup….if you are nostalgic about the ol’ Bagels and Buns days

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