Friday, December 25, 2009
Wednesday, December 9, 2009
I found this recipe in Nick Jr Family magazine two years ago and it has been a Chanukah favorite of mine ever since. I also make it for Passover. It's really easy but you probably don't want to make it with kids because of the hot, bubbling sugar action going on. They'll be happy to help you eat it up, though!
4 sheets matzo (plain or lightly salted)
2 sticks (1/2 pound) unsalted butter
1 cup light brown sugar
2 cups (12 ounce bag) semi-sweet chocolate chips (I like Ghirardelli or Trader Joes)
1 cup slivered almonds, toasted (Trader Joe's sells 'em already toasted)
1. Heat oven to 450 degrees. Line a baking sheet with aluminum foil. Spread matzo in a single layer on foil, covering entire sheet. It's OK to break matzo to fit.
2. Melt butter and brown sugar in a saucepan over medium heat, stirring frequently, just until it boils. (Watch carefully to prevent burning.) Pour over matzo and spread evenly to cover. Bake 5 minutes.
3. Remove from oven and sprinkle chocolate chips on top. Return to oven until chips are soft, 3 to 5 minutes.
4. Remove from oven and use a spatula to spread chocolate over entire surface. Sprinkle with nuts. Let cool about 15 minutes.
5. Place baking sheet in freezer and chill 1 hour. Break sheets into random pieces approximately 2 inches long. Freeze in resealable bags up to 2 weeks. Serve at room temperature.
You don't have to be Jewish to enjoy this. It's equal-opportunity tastiness!