This is adapted from Marcy Goldman's cookbook A Treasury of Jewish Holiday Baking. My version lightens up a bit on the caramel, and adds chewy coconut and crunchy almonds.
Read more: Passover Candy: Manischewitz Pâte de Fruits and Matzo Crunch
Ingredients
- 4 plain, unsalted matzos
- 3/4 cup (1 1/2 sticks) unsalted butter or kosher margarine
- 3/4 cup firmly packed dark brown sugar
- 1/2 cup shredded sweetened coconut
- 1 cup semisweet chocolate chips
- 1/2 cup toasted slivered almonds
Directions
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1.
Preheat oven to 325ºF. Line baking sheet with nonstick foil or parchment paper. Arrange matzos in an even layer on baking sheet, breaking as necessary to fit.
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2.
Combine butter or margarine and brown sugar in medium saucepan over medium heat. Bring to a boil and cook for 3 minutes, stirring constantly. Remove from heat and pour over matzo, covering completely (you may need to spread it out a bit with a spoon). Sprinkle evenly with coconut.
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3.
Transfer baking sheet to oven and bake until caramel is bubbling vigorously and browned slightly at the edges, 5 to 7 minutes.
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4.
Remove from oven and sprinkle with chocolate chips. Let stand until chocolate is melted, 5 minutes. Spread chocolate evenly over matzo. Sprinkle with almonds.
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5.
Transfer to refrigerator and chill until set, about two hours. Break candy into bite-sized pieces. Store in airtight container at room temperature or in refrigerator up to two weeks.
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