Monday, April 1, 2013

Recipe: Gluten Free Matzo Crack(ers)

Passover has a special place in my heart. Not because I’m Jewish (though I can totally spell yarmulke without skipping a beat), but because I shovel shards of matzo into my mouth like it’s the last cracker on earth. Now is THE time to run to the supermarket and scoop up every last box of gluten free matzo on the shelf. (But don’t go to the Hillsborough or Bridgewater Shoprite. I stockpile matzo. So freaking what.)

I had thought there was not a thing so perfect as a square of matzo topped with a smear of butter and plenty of salt. That was until I gave matzo crack a whirl. Don’t make me explain to you why it’s called crack. Things could get inappropriate around here. Instead, just make it. And leave the leftovers at your family’s house in New Jersey so you don’t wind up eating 2 sticks of butter for dinner. Ya hear?

PS. The Passover/Kosher section also has intriguing little finds like coconut macaroon pie shells. Yup, that’s a thing.

Recipe: Gluten Free Matzo Crack(ers)
[original recipe via Smitten Kitchen]

-I’ve heard/read that you can also make this with saltines or other plain crackers. Very worth giving it a shot if you can’t find gluten free matzo!
-Toasted coconut would probably be really good on top, in addition or instead of the nuts. Kinda reminds me of magic 7 layer bars.

About 6 sheets of gluten free matzo
2 sticks unsalted butter
1 cup lightly packed brown sugar
1 tsp vanilla
Big pinch of kosher or sea salt, plus extra for sprinkling
1.5 cups chocolate chips (whatever kind you prefer; I used semisweet)
1 cup toasted, sliced almonds (substitute chopped pecans or walnuts)

Preheat oven to 350 degrees.

Line a large (around 13” x 18”) baking sheet very well with foil. You don’t want to skimp here – make sure it wraps up over the edges. Caramel is a jerk to clean up. Then, cut a piece of parchment paper so it fits in the bottom of the baking sheet.

Arrange the sheets of matzo on top of the parchment paper so they’re covering the sheet as best you can. You’ll need to break a few pieces – if you’re careful you can use the perforations on the crackers.

Place the butter and brown sugar in a medium pot or saucepan and place over medium heat. Cook until the butter and sugar are melted, stirring occasionally. Once the mixture comes to a boil, cook for 3 minutes, stirring frequently. Remove the pot from the heat, and add vanilla plus a big pinch of salt. Stir to combine.

Drizzle the caramel over the matzo and use a rubber spatula to spread an even layer over the crackers. Work quickly – the caramel will start to thicken and harden as it cools.

Place the baking sheet in the preheated oven for 15 minutes. The caramel coated crackers will get bubbly and golden. Keep an eye on it towards the end it pull it out if the edges of the matzo start to get too dark.

Remove the baking sheet from the oven, and immediately sprinkle the chocolate chips evenly over the top. Let sit for 5 minutes, then use an offset spatula (or rubber spatula if you don’t have one) to spread the melted chocolate in an even layer. While the chocolate is still melted, sprinkle the entire top with extra salt and nuts, if using.

Allow the crack to harden completely before breaking it into pieces. (You can put it in the fridge to speed up the process – and you should.) Store in an airtight container if not eating right away. 

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