This Three-Ingredient Matzah Confection Is Sweet and Salty Perfection.
Crispy matzah is a sweet treat, it’s all about the texture. As the name suggests, this is a crunch-fest. Between crispy, fluffy matzah, melted chocolate and crunchy caramel, there’s never a dull moment (in the mouth). The beauty of this Easter dessert lies in its simplicity and decadent taste. No need to complicate a good thing. Make this quick, shareable vegan dessert with just three ingredients.
Matzah crunch is a layered confection made from whole matzah crackers, hard caramel and dark chocolate. After it has set, you break the dessert into small, jagged pieces, similar to how you would make a chocolate crust or sliced peanuts. Matzah is crispy, light and crumbly, caramel is crispy and sweet, and chocolate is silky and bitter. I like to use salted wheat matzah because I just never get enough sodium chloride, but the unsalted variety is readily available at many grocery stores. Your dairy preferences and restrictions will determine which chocolate you use. I love the bitterness of dark chocolate paired with caramel, but you can use any type, be it vegan, dairy, white, or non-dairy; all he has to do is melt. Decorations are completely optional. They can add flavor and aesthetics, especially if you’re using something like hazelnuts or crumbled salted potato chips, but this is of course not necessary.
Assembly is almost as easy as the list of ingredients. Line a baking sheet with parchment paper or a silicone baking mat and place a couple of squares of matzah next to it. In a saucepan or stainless steel saucepan, prepare the caramel. I usually use a frying pan and add a couple tablespoons of water to the granulated sugar to ensure even caramelization. This will take eight to ten minutes over medium heat. Once the caramel is medium brown, like the color of strong tea, turn off the heat and quickly drizzle the caramel over the matzah. Use a heat-resistant rubber spatula to spread the caramel as thinly as possible over the crackers.
The following recipe makes extra caramel. I do this because I find it easier to apply an even layer with extra caramel than it is to spread out a small amount with precision and speed. You’ll have extra caramel left in the pan, and any caramel you don’t want on the crackers (for example, it can build up) can be brushed off the edge of the matzah and snapped off once it’s set. A little can sneak under the matzah, and that’s okay too. After about a minute, the caramel will begin to harden in the thinnest places. Sprinkle a couple of handfuls of chocolate chips over the surface of the caramel-covered matzo and place the entire baking sheet in a preheated 300°F oven for two minutes. This is enough to completely melt the chips; no baking takes place here.
Remove the baking sheet from the oven and use the back of a spoon or a curved spatula to spread the chocolate in a thin layer, completely covering the surface. If you’re adding fun little things like nuts or chips, add them now. Place the baking sheet in the refrigerator for about 20 minutes or until the chocolate has set. Break the matzo into pieces and serve. You can store any leftover pieces in an airtight container, but they may lose some of their strength if you live in a humid area.
Matzo Crispy 3 Ingredients
Ingredients:
- 1 cup white granulated sugar
- 2 squares of matzah (I prefer salted matzah)
- ½ cup chocolate chips
- Sprinkle with salt, chopped nuts, shredded coconut, or other toppings for garnish (optional)
- 2 tablespoons water for caramel (optional)
Preheat oven to 300°F. Line a baking sheet with parchment paper or a silicone baking mat. Arrange two whole matzah crackers next to each other on a tray.
Cook the caramel in a skillet over medium heat. Add sugar and water (if using). The sugar will turn into a liquid and begin to turn brown in about 7 minutes. If the caramel browns unevenly, carefully lift the pan and rotate it around. (Swirling the pan will effectively “stir” the caramel without having to use the utensil or stir the caramel in a way that could cause crystallization.) Remove it from the heat when it’s a medium brown.
Drizzle the matzah with half of the caramel and spread it in a thin layer on top. Use extra caramel to eliminate any “bare” areas on the crackers. Let it install within a minute. Sprinkle the caramel evenly with the chocolate chips. Place the entire baking sheet in the oven for two minutes to melt the chips. Using the back of a spoon or a curved spatula, spread the melted chocolate in an even layer, covering the entire surface of the matzah. Sprinkle with additional decorations and refrigerate to set. After cooling, break into pieces and serve.