Carmel Matzoh Crunch
A tasty and delicious treat that's easy to make and will probably be gone in a day if you don't make enough!
Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
or margarine unsalted |
|
| 1 | cup |
brown sugar
firm, packed |
*
|
| 6 | ounces |
semi-sweet chocolate
semi-sweet chocolate, coarsely chopped, null, null |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
or margarine unsalted |
|
| 237 | ml |
brown sugar
firm, packed |
*
|
| 173.4 | ml/g |
semi-sweet chocolate
semi-sweet chocolate, coarsely chopped, null, null |
|
Directions
Line a cookie sheet with foil and cover with baking parchment. Cover pan evenly with matzoh boards, using what you need and cutting pieces to fit spaces as evenly as possible.
In a heavy saucepan, combine margerine and brown sugar. Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar desolves. Remove from heat and pour over matzoh. Bake at 375℉ (190℃) for 15 minutes, checking every few minutes to be sure mixture does not burn.
Remove from oven and sprinkle with chocolate bits. Let stand 5 minutes, then smear melted chocolate evenly. Chill in refrigerator until set. Makes 12 to 14 pieces, depending on size.
