Chanukah: Matzoh Crunch

Get ready to make an outstanding, unique and easy holiday treat! Join Carrie in her kitchen and learn how to make some cool Caramel Matzoh Crunch.

INGREDIENTS:
6 unsalted matzohs
2 sticks unsalted butter
1 cup brown sugar
1 cup semi sweet chocolate chips

TOOLS:
large cookie sheet
aluminum foil
parchment paper
3-quart heavy-bottomed saucepan
mixing spoon
spatula
serving platter
cellophane bags
ribbons

REMEMBER THAT IT'S IMPORTANT TO ALWAYS COOK UNDER ADULT SUPERVISION. SOMETIMES WE USE OBJECTS THAT COULD BE HARMFUL, LIKE A KNIFE, SO DON'T EVER ATTEMPT TO DO THESE RECIPES ALONE.

1. Preheat the oven to 375°F. Line a large cookie sheet completely with foil. Place parchment paper 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 4-6 unsalted matzohs, broken into pieces.
2. Making the caramel, in a 3-quart, heavy-bottomed saucepan, combine 2 sticks unsalted butter and 1 cup firmly packed brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Make sure the butter is melted and the sugar is completely dissolved.
3. Boil for 3 minutes, stirring constantly.
4. Remove from the heat and pour over the matzoh, covering completely.
5. Place the baking sheet in the oven. 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, and replace the pan).
6. Remove from the oven and sprinkle immediately with 1 cup chopped semi sweet chocolate or chocolate chips. Let stand for a few minutes.
7. Spread the melted chocolate over the matzoh. Chill the pan in the refrigerator until chocolate is set, about 1/2 hour.
8. Remove from the fridge and break up the matzoh into 2-3 inch pieces. You can serve this on a platter at a party or put pieces into small cellophane bags tied with pretty ribbons and give as a gift!