Matzo is obviously a very key ingredient during this time. But the thing I've heard time and time again is people finding it hard to make a pudding or sweet dish at this time.
I came to chocolate matzo crunch in adult life (which is probably a good thing or I'd have lived off the stuff through my childhood!) and truly believe it is something so good you shouldn't just leave it to Pesach to make. You also do not need to be Jewish to enjoy this dish- make it for anyone at anytime and they won't feel they are getting something that has been adapted due to food restrictions.
So here's my version of matzo crunch- be warned- it is completely addictive!
Preheat the oven to 180 degrees C and line a baking tray first with silver foil and then cover with a piece of baking paper.
Now most of the recipes I know use the traditional large matzos but I actually prefer to use the smaller ones since it is much easier I find to cover the tray completely- if you use the larger ones then you need to break up more. But whichever you use cover the tray completely with the crackers.
Now to make the caramel- put 230g unsalted butter and 215g brown sugar in a large pan.
Put over a medium to high heat and allow the butter to melt.
At this point bring it up to the boil and allow it to boil for three minutes while stirring continuously.
As soon as the three minutes is up, take it off the heat and stir in a good pince of sea salt and some vanilla extract (you can leave these out but I love the sweet and salty contrast as well as the hint of vanilla). Pour this all over the matzo crackers (be careful it will be very hot) and spread it evenly.
Then put it into the oven for about 15 minutes. It will bubble up- keep an eye on it that it is not burning.
Once the 15 minutes is up remove from the oven- the caramel should be lovely and golden- again be careful- it will be burning hot. Turn the oven off at this point.
Immediately cover the whole thing with about 200g of chocolate drops- try and do this evenly over the whole sheet.
Then put it back into the oven for about one minute. Take it out and use a palette knife to spread the melted chocolate drops all over the caramel layer.
Once you have done this the whole thing should be covered in chocolate.
Once it has all be covered leave it to harden in a cool place in the kitchen. It will harden to a crisp topping.
At this point cut it into smaller strips and store in air tight containers for about a week (if it lasts that long you are a stronger person than me!)
It is absolutely delicious- as my husband puts it it tastes like millionaires shortbread. Definitely one to enjoy anytime of year- but an easy back up when you need something sweet over Pesach.
This blog is part of Food on Fridays: