Passover has come and gone, but I bet a few of you have leftover matzoh sitting around.
Chocolate caramel matzoh crunch is a really good way to use leftover matzoh. Possibly the best way. There's only so much matzoh brei a girl can take.
This recipe was inspired by the amazing cooks at The Kinhaven Music School in Weston, Vermont. I went there as a teenager and Emery has attended the junior session for the past three summers. Good music, good friends, and very good food - including Stuff from Hell.
I don't remember eating Stuff from Hell as a Kinhaven student, but Emery raves about it. Chocolate, caramel and crunch - what's not to like? During the summer they make it with saltine crackers, but matzoh worked very well.
I prefer homemade caramel sauce, but feel free to use caramel sauce from a jar. The caramel doesn't quite set in the freezer, but that's part of the charm.
P.S. I don't know why they call it Stuff from Hell.
P.P.S. Did you wonder about the fact that Kinhaven is in the town of Weston, Vermont and I have a son named Weston ? It's no coincidence.
Chocolate caramel matzoh crunch, or Stuff from Hell
Make this sinfully sweet chocolate caramel dessert treat during Passover or after the holiday to use up leftover matzoh.
- 4-5 sheets unsalted matzoh
- 3 cups semi-sweet chocolate chips
- 1 cup caramel sauce
Line a half-sheet baking tray with parchment paper. This is going in the freezer, so if you have a side-by-side like I do, you'll need two quarter-sheet pans instead.Pour the chocolate chips into a large Pyrex mixing cup and zap them in the microwave for 1 minute. Let stand 30 seconds, stir, and zap for another minute. Stir until completely melted.Spread about half the melted chocolate on the parchment paper. Line the pan with matzoh, breaking the pieces as necessary to fit them into the pan. Spread the caramel sauce on top of the matzoh and put the tray(s) in the freezer for 1 hour. This will firm the caramel somewhat, although it will probably not freeze solid.After an hour, zap the remaining chocolate for 30 seconds to loosen it up again. Remove the tray(s) from the freezer, quickly spread the chocolate on top of the caramel, and return the tray(s) to the freezer until the chocolate on top is firm, 1 or 2 more hours.Break into pieces and serve with many napkins.
DetailsPrep time: Cook time: Total time: Yield: 8 servings