matzah (enough to line pan)
12 Oz kosher for Passover chocolate chips
1 C butter (see hint below)
1 C firmly packed light brown sugar
1. | Preheat oven to 375 F, line cookie pan with aluminum foil |
2. | Place parchment paper on top of foil |
3. | Place sheets of matzo, in a single layer, to completely fill the cookie pan, using full pieces first and breaking others to fill in |
4. | In heavy 2 QT saucepan-over medium heat-bring butter and sugar to a boil, stirring constantly, continue to boil 3 min |
5. | Pour over the matzo and then use a spatula, if necessary, to completely cover matzo |
6. | Do this quickly before brown sugar mixture hardens |
7. | Reduce heat to 350 F and place cookie pan in oven |
8. | Bake for 12 min, but watch carefully to make sure it doesn’t burn; depending on the oven, it may be done in 10-11 min |
9. | The brown sugar should be bubbling |
10. | Remove from oven: sprinkle chocolate chips over hot sugar mixture |
11. | Wait until chips begin to melt, and then use a spatula to spread the melted chocolate to cover evenly |
12. | With a sharp knife, score the matzo to the desired size pieces |
13. | Place entire cookie sheet in the refrigerator until chocolate has hardened, then you can break the matzo into pieces |
14. | Instead of scoring for squares, you can break into random sizes |
15. | This recipe freezes well! |
Large cookie (jelly roll) pan with 1”sides, parchment
Hint: You can use kosher for Passover margarine, but the texture isn’t as good. Simple to make, it tastes scrumptious and won’t last long!