Legendary Matzo Buttercrunch Recipe - Cooking Index
Legendary Matzo Buttercrunch Recipe - Cooking Index
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.
Cuisine: Jewish| 4 | Unsalted matzos, regular or egg - (to 6) | |
| 1 cup | 198g / 7oz | Unsalted butter or Passover margarine |
| 1 cup | 160g / 5.6oz | Brown sugar - (firmly packed) |
| 3/4 cup | 109g / 3.8oz | Semisweet chocolate or chocolate chips - coarsely chopped |
| Toasted slivered almonds - for garnish |
Heat the oven to 350 degrees. Stack 2 jellyroll pans together and line them with foil, then with a sheet of parchment paper. Line the jellyroll pan with matzos as evenly as possible, cutting them into pieces to fill in any gaps.
Heat 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.
Put 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.
This recipe yields 6 to 8 servings.
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.
Source:
The Los Angeles Times, 03-28-2001
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