Matzo Munch
Move over Moose, It’s Matzo Munch’s turn! Harry & David used to have a shop in The Gardens Mall, near my home. I had mixed feelings about their departure. On the one hand I loved going in and buying Moose Munch® which is a gourmet popcorn and chocolate snack that comes in a variety of flavors and packages.
On the other hand, I LOVED Moose Munch® a tad too much. The delicious snack was incredibly addicting and I found it terribly challenging to stop! Harry & David’s loss became my figure’s gain…in the right direction.
So, even though Moose Munch® is no longer at my fingertips, although it is available via mail order, I still long for the salt/sweet/crunch combination. With Passover just around the corner there are boxes of matzo stockpiled on the grocery shelves. Matzo is very crunchy, so I thought maybe there is something to be created here that will once again satisfy my Munch desire.
Last year, I blogged about Chocolate Matzo Toffee, which is a terrific treat to have during this holiday, when eating leavened foods is forbidden. This year I decided to turn my Toffee into Munch, Matzo Munch that is.
The matzo is baked with a caramel topping in the oven, cooled and then broken into pieces. To take this treat over the top, I drown it in chocolate and spread the pieces on a baking sheet. The final touch is a nice sprinkling of sea salt.
After freezing to set, the giant piece of chocolate covered matzo is broken into pieces. Throw them in a bowl and, voila, you have Matzo Munch!
Passover lasts for 7 or 8 days, depending on one’s level of observance. Regardless, I highly recommend that you make two or three batches of Matzo Munch. But beware, there is a new Munch in town that is just as addicting, if not more so, than the original Munch!
| Matzo Munch | | Print |
- 4-5 pieces of matzo
- 16 tablespoons (2 sticks) unsalted butter
- 1 cup dark brown sugar
- 2 cups semisweet or bittersweet chocolate
- sea salt, for sprinkling
- Preheat oven to 350°.
- Line a large baking sheet with heavy duty aluminum foil. Place matzo on the foil, breaking the pieces so that they fit. Set aside.
- Place the butter and sugar into a medium saucepan. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly.
- Pour the caramel over the matzo. Spread evenly with a small metal spatula, covering all of the matzo pieces.
- Bake at 350° for 15 minutes, rotating the pan front to back halfway through.
- Remove from oven and cool completely.
- Once matzo is cool, peel matzo off foil and break into pieces. Place into large bowl.
- Line baking sheet with aluminum foil or parchment paper and set aside.
- Melt chocolate. Pour over broken matzo and stir until matzo pieces are completely coated with chocolate. Spread onto baking sheet and sprinkle with sea salt.
- Freeze until set. Break into small pieces.
- Store in freezer.
Oh, does this look yummy. Can’t wait to make it. Thank you.
Enjoy M!
Just finished making these and to say they are delish is an understatement. They should be labeled illegal. Nothing this good should be legal. Very easy to make and I actually made them with the Yahudah Gluten Free matzo as a trial and as you can tell they were a hit. For those of you who have not tried this matzo. I recommend it. It is delicious. My family thinks it is actually better than regular matzo., a bit pricey but worth the treat. Happy Holidays everyone, whether you celebrate Passover of Easter.
Nancy,
Good to know about the Gluten Free matzo. Thanks for sharing the info.
I am so glad everyone loved the Mazto Munch!
This is a great recipe. I ran into a problem when my husband tasted a piece of caramel covered matzo and suggested I forget about the rest of the recipe and just serve the matzo as is. He loved it that way! I look forward to serving the “completed” batch of munch to my guests during passover.
Thanks Susan.
I think you should make TWO batches. One half-done and one completed!