Wednesday, April 1, 2015

Salted Chocolate Caramel Crackers

It's almost Passover again and my family is looking for new ways to mask matzoh. I have never been a fan and have always considered matzoh to be a cardboard-like, strictly symbolic, barely edible food. So when this recipe turned out being delicious I knew this was a winner. How can you not love anything covered in caramel and chocolate? I have never tried this with actual Saltines or other crackers, but I am sure it would be just as good. If you enjoy salted caramel or sea salt chocolate flavors you will enjoy this treat.

This recipe has been adapted many times: Recipe from David Lebovitz, who adapted it from Marcy Goldman

4 to 6 sheets matzoh or approximately 40 Saltine crackers or crackers of your choice
1 cup (230 grams) unsalted butter, cut into some large pieces
1 cup (215 grams) packed light brown sugar
A generous pinch of sea salt
1/2 teaspoon pure vanilla extract
1 1/2 cups (160 grams) semi- or bittersweet chocolate chips (or chopped bittersweet or semisweet chocolate)
1 cup (80 grams) toasted chopped or sliced almonds or nut of choice
Flakey sea salt, for garnish (optional)

Preheat your oven to 375ºF/190ºC. Line an 11" x 17" rimmed baking sheet with foil. Cover the base of the foil with parchment paper.

Line the prepared baking sheet with pieces of matzoh. Break off pieces to fill in any gaps. In a medium sized heavy duty pan melt the butter and brown sugar over medium heat. Stir until the butter melts and the mixture starts to boil. Once boiling, stir constantly for another 3 minutes. Next, remove the mixture from heat and mix in the salt and vanilla. Pour this over the matzoh immediately and spread evenly and quickly before it begins to solidify.

Place baking sheet in the oven, reducing the heat to 350ºF/175ºC. Bake for 15 minutes. It will begin o bubble at this point. It it darkens quickly or looks like its burning, reduce the heat  to 325ºF/160ºC.

Remove baking sheet from oven and sprinkle with chocolate chips (or chopped chocolate). Allow the chocolate to sit for 5 minutes, and then spread the melted chocolate as evenly as possible David Lebovitz recommends using and offset spatula. Sprinkle with nuts or sea salt if desired. Allow the ingredients to cool before cutting. Can be kept up to 1 week.
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