MACAROON MATZO CRUNCH
This totally addictive matzo treat combines the flavors of two Passover classics: macaroons and matzo. Get the recipe.
Provided by Rhoda Boone
Categories Cookies Chocolate Dessert Passover Kid-Friendly Coconut Almond Kidney Friendly Vegetarian Pescatarian Peanut Free Soy Free Kosher Small Plates
Yield Serves 6-8
Number Of Ingredients 9
Steps:
- Preheat oven to 350°F. Spread coconut flakes on 1 baking sheet and almonds on another. Toast until golden brown, about 3 minutes for the coconut and about 7 minutes for the almonds. Set aside.
- Meanwhile, line a large rimmed baking sheet with parchment paper and spray with nonstick spray. Arrange matzo on parchment with no gaps in between (it's ok if they overlap slightly).
- Whisk together butter, brown sugar, vanilla, and salt in a medium pot. Whisking occasionally, bring to a high simmer over medium heat, about 3 minutes. Once mixture is simmering, whisk constantly, until it turns a light brown, thickens, and starts to pull away from the sides of the pot, about 3 minutes. Immediately pour onto matzo, covering completely. Using a spatula, quickly spread caramel so matzo has an even coating.
- Bake matzo until caramel is golden brown and bubbling, 14-16 minutes. Watch carefully to make sure caramel doesn't burn. If it starts to darken too quickly, remove from oven and lower heat to 325°F; return to oven after a few minutes and continue to bake, watching closely.
- Meanwhile, place chocolate in a heatproof bowl set over a small pot of simmering water and stir occasionally until melted. (Or, place chocolate in a microwave-safe bowl and heat in 20-second bursts in the microwave, stirring between each burst, until melted.)
- Remove matzo from oven and sprinkle immediately with reserved coconut and almonds. Drizzle with chocolate. Let cool slightly, then place the baking sheet with the matzo crunch in the refrigerator until cooled and set, at least 30 minutes or up to overnight. Break matzo crunch into pieces and serve.
CRUNCHY MACAROONS
These chewy little cookies have a nice coconut and almond flavor...and crisp rice cereal adds a little crunch. Our home economists whipped them up using only five ingredients.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, combine all ingredients. With damp fingers, shape into 1-1/2-in. mounds on parchment-lined baking sheets. , Bake at 300° for 20-25 minutes or just until edges turn brown. Remove to wire racks to cool.
Nutrition Facts : Calories 76 calories, Fat 3g fat (3g saturated fat), Cholesterol 0 cholesterol, Sodium 66mg sodium, Carbohydrate 11g carbohydrate (7g sugars, Fiber 0 fiber), Protein 1g protein.
NUTTY CHOCOLATE MATZO CRUNCH
This recipe for nutty chocolate matzo crunch is the perfect make-ahead dessert that everyone will enjoy at the Passover meal.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 4
Steps:
- Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.
CARAMEL MATZOH CRUNCH
Make and share this Caramel Matzoh Crunch recipe from Food.com.
Provided by Mirj2338
Categories Dessert
Time 40m
Yield 1 1/2 pounds
Number Of Ingredients 4
Steps:
- Cover two rimmed baking sheets completely with foil.
- Cut a piece of parchment paper to fit the bottom of each pan and place it on top of the foil.
- Line the bottom of each cookie sheet evenly with the matzo, breaking extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine butter and brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
- Boil for 3 minutes (use a timer; this is important), stirring constantly.
- Remove from heat and pour over the matzo, covering completely.
- Place the baking sheets in a preheated 375-degree oven and immediately reduce the heat to 350 degrees.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325 degrees and replace the pan).
- Remove pans from oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand five minutes, then spread the melted chocolate over the matzo with an offset spatula or knife.
- While still warm, break into squares or odd shapes.
- Place pans in freezer to chill until set.
- Remove and store in airtight container for up to a week.
Nutrition Facts : Calories 2716.5, Fat 159.9, SaturatedFat 99.5, Cholesterol 325.4, Sodium 93.5, Carbohydrate 321, Fiber 16.6, Sugar 142.3, Protein 28.7
CARAMEL MATZO CRUNCH
I made this for our Sedder last night, and it was a huge hit! Kids and adults enjoyed it equally, I hope you do too.
Provided by Mizzy
Categories Frozen Desserts
Time 25m
Yield 25 serving(s)
Number Of Ingredients 4
Steps:
- Preheat the oven to 375°F.
- Line a large (or two smaller) cookie sheet completely with foil.
- Cover the bottom of the sheet with baking parchment on top of the foil.
- This is very important since the mixture becomes sticky during baking.
- Line the bottom of the cookie sheet evenly with the matzohs, cutting extra pieces, as required, to fit any spaces.
- In a 3-quart, heavy-bottomed saucepan, combine the butter or margarine and the brown sugar.
- Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes).
- Boil for 3 minutes, stirring constantly.
- Remove from the heat and pour over the matzoh, covering completely.
- Place the baking sheet in the oven and immediately reduce the heat to 350°.
- Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if it seems to be browning too quickly, remove the pan from the oven, lower the heat to 325°, and replace the pan).
- Remove from the oven and sprinkle immediately with the chopped chocolate or chips.
- Let stand for 5 minutes, then spread the melted chocolate over the matzoh.
- While still warm, break into squares or odd shapes.
- Chill, still in the pan, in the freezer until set.
Nutrition Facts : Calories 139.8, Fat 9.4, SaturatedFat 5.9, Cholesterol 19.5, Sodium 4.2, Carbohydrate 14.8, Fiber 0.5, Sugar 12.2, Protein 0.6
PASSOVER MACAROONS
Use matzo meal instead of flour in these moist, nutty Passover Macaroons. Ready in just 30 minutes, these Passover macaroons are a quick and easy addition to your holiday menu. Your family is sure to love this sweet dessert!
Provided by My Food and Family
Categories Recipes
Number Of Ingredients 7
Steps:
- Heat oven to 325°F.
- Mix first 4 ingredients in large bowl. Stir in egg whites and almond extract until well blended.
- Drop teaspoonfuls of dough, 2 inches apart, onto lightly greased baking sheets. Press almond into center of each cookie.
- Bake 20 min. or until edges are golden brown. Immediately remove from baking sheets. Cool on wire racks.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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