This will undeniably be your new favorite snack for Passover! Don't be intimidated by the DIY caramel sauce -- it's super easy to make with just two ingredients. It's totally worth it in the end and good luck not devouring your entire matzah crunch!
This recipe is for a big-ish batch so if you're having people over this may be the perfect size. I used a toaster oven so I could only do 1 matzah at a time, but that worked our perfectly for just me! You can save the caramel sauce in a mason jar and refrigerate it up to two weeks just fine. It's always handy to have some caramel sauce on hand ;)
Here's what you'll need:
- 5 pieces matzah
- 1 cup unsalted butter (227g, two sticks)
- 1 cup brown sugar (200g, light or dark)
- 1 pinch sea salt
- 1 cup chocolate chips (160g)
- 1 cup edible cookie dough
- Rainbow sprinkles (optional)
INSTRUCTIONS
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Preheat oven to 350 degrees F
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Line two small or one large cookie sheets with foil. Cover the foil with parchment paper.
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Line the sheets with matzah, adding extra broken up pieces to fill the sheet.
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In a medium heavy-bottomed saucepan, bring butter and brown sugar to a boil. Once it is boiling, simmer for three minutes stirring constantly until thick.
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Remove caramel from heat, stir in salt, and pour evenly over the matzah while spreading with a spatula.
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Put the baking sheets in the oven and reduce heat to 325 degrees F (160 degrees C). Bake for 15 minutes.
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Meanwhile, break up your edible cookie dough into tiny balls, about 1 cm across and set aside.
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Remove matzah and immediately sprinkle with chocolate chips. Let the chocolate melt for a few moments and spread the chocolate over the matzah. Spread your edible cookie dough all over, pressing firmly into the chocolate. Sprinkle with sprinkles if you'd like!
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Chill in the freezer until set, and break into pieces (1-2 inches are nice.) Store in the refrigerator for up to a week, or the freezer for up to two months.
Happy indulging!