Edible Cookie Dough Caramel Matzah Crunch
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)
Preheat oven to 350 degrees F
Line two small or one large cookie sheets with foil. Cover the foil with parchment paper.
Line the sheets with matzah, adding extra broken up pieces to fill the sheet.
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.
Remove caramel from heat, stir in salt, and pour evenly over the matzah while spreading with a spatula.
Put the baking sheets in the oven and reduce heat to 325 degrees F (160 degrees C). Bake for 15 minutes.
Meanwhile, break up your edible cookie dough into tiny balls, about 1 cm across and set aside.
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!
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.