Matzoh Candy

6 Reviews

Prep: 5 min
Cook: 15 min
Ready In: 1 hr 25 min

“Salty and sweet with a crunch! Easily substitute different types of chocolate and/or peanut butter. Nuts are a great addition.” - by CC Bombet

Ingredients

4 1/2 sheets of salted matzo
1 cup margarine
1 cup dark brown sugar
8 ounces chocolate chips

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Metric US

Original recipe yields 30 pieces

Directions

Preheat oven to 375 degrees F (190 degrees C). Lightly grease a 9x9-inch baking dish.
Cover the bottom of the prepared dish with matzohs, breaking and fitting pieces into spaces as needed.
Cook the margarine and brown sugar in a heavy-bottomed saucepan over medium-low heat until the mixture is well combined and bubbling, about 3 minutes; pour over the matzohs in the baking dish.
Bake in the preheated oven until the syrup is thickened and bubbling, about 15 minutes. Remove from the oven and sprinkle evenly with chocolate chips. Let the candy stand for 5 minutes to melt the chocolate, then spread the melted chocolate evenly over the candy with a spatula. Cool completely and break into pieces to serve.

Nutrition

Amount Per Serving (30 total)

Calories
134 cal
7%

Fat
8.2 g
13%

Carbs
15.6 g
5%

Based on a 2,000 calorie diet

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Reviews (6)

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A. Bell

Apr. 21, 2010

"I've made this recipe before, from a fantastic book I found at my library, so I know it can be awesome! I had some problems with this one, though it could very easily have been my fault somehow, which..." See more is why I'm giving it a high rating. I used unsalted butter instead of margarine, so maybe that's what messed me up? I followed all other directions to the letter and when I removed it from the oven, the matzoh had floated to the top! Anyone else have this happen? Also, my chocolate chips crystalized from the intense heat, so I would recommend a brief cool-off period just in case. This can be a delicious recipe, and I wish you better luck than I had! Thanks for posting, CC. :)"

yfrender

Dec. 10, 2010

"My husband and I are goyim and we love this stuff! I have to give it away or I would eat it all myself. It keeps well tightly wrapped in the freezer, too...." See more"

Doris

Nov. 30, 2010

"a friend gave me this recipe last year, I didn't believe it could taste so good! It tastes just like a Heath Bar. We acutally used saltine crackers and followed the rest of the recipe exactly. Ever..." See moreyone loved it! Give it a try and you will be surprised!"

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