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Matzo Buttercrunch

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“Toasting the matzo enhances the flavor and helps it stay crisp. Keep a close eye on the buttercrunch as they bake. These were in Cooking Light, April 2004. Cooling time is 30 minutes or so.”

Ingredients Nutrition

  • 6 unsalted matzo crackers
  • 12 cup unsalted butter
  • 1 cup packed brown sugar
  • 12 cup miniature semisweet chocolate chips, finely chopped


  1. Preheat oven to 375ºF.
  2. Line a jelly roll pan with aluminum foil; cover foil with parchment paper.
  3. Arrange matzo crackers in a single layer on pan, cutting them as necessary to fit; bake for 5 minutes or until crackers are lightly browned.
  4. Reduce oven temperature to 350ºF.
  5. Combine butter and brown sugar in a small heavy saucepan; bring to a boil, stirring often.
  6. Cook 3 minutes, stirring constantly; pour mixture over matzo.
  7. Bake for 10 minutes or until the mixture bubbles.
  8. Sprinkle evenly with chocolate.
  9. Cool slightly; refrigerate 30 minutes or until chocolate is set.
  10. Break into 36 pieces.

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