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Category: Desserts

Legendary matzo buttercrunch

The typical Passover Seder meal is a minefield of familial politics. Jackie Mason could base a stand-up routine on it: "I want the soup but no chicken in it; matzo balls but soft, not hard, ones; tzimmes but no prunes; ... Read more

Active work time: 15 minutes | Total preparation time: 40 minutes plus 1 hour chilling | Serves 6 to 8
Note: This is my most copied, requested, used recipe. It takes 3 main ingredients, no expertise and is good enough to be served year-round (which I do). If you are leery of desserts at Passover, make only this and you will be fine.
  • 4 to 6 unsalted matzos (preferably regular, but you can use egg as well)
  • 1 cup (2 sticks) unsalted butter or Passover margarine
  • 1 cup brown sugar, firmly packed
  • 3/4 cup coarsely chopped semisweet chocolate or chocolate chips
  • Toasted slivered almonds, for garnish

Step 1Heat the oven to 350 degrees. Stack 2 jellyroll pans together and line them with foil, then with a sheet of parchment paper.

Step 2Line the jellyroll pan with matzos as evenly as possible, cutting them into pieces to fill in any gaps.

Step 3Heat the butter and brown sugar in a heavy-bottomed saucepan and bring to a medium boil for 2 to 4 minutes. Remove the mixture from the stove and pour it over the matzos.

Step 4Put the jellyroll pan in the oven and bake for about 15 minutes. Remove the pan from the oven and sprinkle the chocolate over the matzos. Let stand 5 minutes, then smear the top with a metal spatula to spread the chocolate. Garnish the buttercrunch with toasted slivered almonds if desired. Freeze until firm, an hour or less. Break the buttercrunch into pieces, squares or odd shapes to serve.

Each of 8 servings:
451 calories; 16 mg sodium; 62 mg cholesterol; 28 grams fat; 17 grams saturated fat; 51 grams carbohydrates; 3 grams protein; 1.45 grams fiber.
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