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.
