Here's a recipe for a traditional Israeli treat that combines three generous ingredients—matzah, caramel, and chocolate—to create an irresistible delight. Simple to prepare yet guaranteed to impress, this recipe will allow you to make your own crunchy chocolate shards that will delight young and old alike. Let us guide you step by step toward sweet perfection!
Practical information
Preparation time: 15 minutes
Cooking time: 20 minutes
Estimated calories: approximately 250 kcal per serving
Estimated average price: approximately 85 ₪ for the recipe
Ingredients
- 3 1/2 pieces of matzah
- 1 cup of butter
- 1 cup of dark brown sugar
- ½ teaspoon of coarse salt
- 1 teaspoon of vanilla
- 300 grams of chocolate (2 milk chocolate bars and 1 dark chocolate bar)
- 3/4 cup chopped pecan halves
Preparation steps
- Arrange the matzah pieces on a baking sheet lined with parchment paper, so that they are slightly touching. Set aside.
- In a large saucepan, combine the butter, brown sugar, and coarse salt. Cook over medium heat, stirring, until the sugar is completely melted.
- Bring the mixture to a boil, stirring frequently. Monitor the temperature with a cooking thermometer until it reaches 150°C (290-300°F). Remove from the heat, immediately stir in the vanilla, and mix well.
- Pour the hot caramel onto the prepared tray and spread it evenly over the matzo pieces. Place in the refrigerator for 15 minutes to allow the caramel to set and harden.
- Meanwhile, break the chocolate into small pieces. Melt it in the microwave for 30 seconds, then stir until smooth and fluid. Set aside. Chop the pecan halves and set them aside.
- Once the caramel has set and cooled, pour the melted chocolate over the matzah-caramel. Sprinkle generously with chopped pecans. Return to the refrigerator for 40 minutes. Then break into irregular pieces or cut into squares as desired.
For a truly crispy result, be sure to allow the final 40 minutes of cooling time — that's what gives it that perfect texture! You can store this treat in an airtight container in the refrigerator for about a week.
A cup corresponds to 250 ml when I mention "cup" in my recipes. Here are two tables that will help you with your conversions if you don't have a cup!
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