Week 4:
This recipe got its name from its addicting properties, so please don’t yell about the political “incorrectness” of the title. You may just call it chocolate caramel candy if you wish! There are numerous variations on this theme—this one is mine. It’s especially popular this time of year when the stores are full of matzoh for the Jewish holiday, but you can make it with saltines if you cannot get matzoh. Just be sure to store it in an airtight container (or two, if you want to hide one) but I predict that it won’t last long!
Ingredients
- 4-6 unsalted matzos
- 1 cup (2 sticks) unsalted butter
- 1 cup firmly packed dark brown sugar
- 12 oz chocolate chips, bittersweet, semisweet, milk and/or white
- Flaky sea salt
- *Optional toppings: toasted pecans, walnuts or almonds sweetened coconut flakes toasted sesame seeds
Instructions
- Line a baking sheet with foil and top with parchment paper; preheat oven to 350F.
- In a sauce pan, cook the butter and sugar over medium high heat for about 6 minutes, whisking constantly.
- Spread it evenly over the matzos and bake for about 15 minutes. Check half way through to make sure it is not browning too quickly; rotate the pan when you check on it.
- Remove from oven and sprinkle with the chocolate. Let the chocolate sit for 2 to 3 minutes and then spread evenly over the matzos—an offset spatula is good for this. Sprinkle lightly with flaky sea salt and let cool; when chocolate is set, break into strips or bite-sized pieces.
*Tip: If you want to add some extra sparkle, add toasted nuts or sesame seeds or coconut flakes to the melted chocolate. Colored sugar and other candy decorations are also welcome. If the chocolate is not setting up at room temperature (and you are making this in the summer), place the pan in the refrigerator for about 10 minutes so it sets.
