Corona Crack 2020
This is called crack, because it's so addicting. You can't eat just once piece of this salty, crunchy and sweet treat. Maybe this year we should call it "corona crack" since we're all in the house from the pandemic. Use what you have in the house and get creative. Instead of matza, saltine crackers work great as would graham crackers. You can melt a chocolate bar that has peanuts or crispies in them and it would be delicious.
This is a recipe that my friend Karen gave me years ago, with an updated twist. I thought it might be fun to make it with two chocolates (semisweet and white chocolate) and finish with trilogy seeds. The trilogy seeds, somehow, in my mind makes this dessert a little healthier. Odd thinking but it works in my World.
This dessert stays well in the refrigerator and can be a fun addition to your Passover or Easter table.
Let's get started, you'll need: Bake: 375 degrees 8-10 minutes
6 squares of unsalted Matzos
2 sticks of butter
1 tsp vanilla
1 cup semi sweet chocolate chips
1 cup white chocolate chips
1 cup packed brown sugar
4 tbsp trilogy seeds
Sprinkle of pink salt or any finishing salt
disposable cookie sheet pan
parchment paper
Spread the matzos on a cookie sheet that is lined with parchment paper. This will be easier to lift the dessert out when it's done.
If there are areas that are not covered by the matzos, break a whole one apart to fill the holes. It's ok if some overlap since it will be covered with toffee and chocolate.
In a large pot, melt the butter until it has a kiss of brown. Brown butter will give a gentle nutty taste. BURNT butter will give it a very bitter taste, so watch your butter.
Add the brown sugar and continue to stir. It will look like the butter will never incorporate but it will. When the temperature of the sugar mixture comes to a light boil, it will start to thicken. Continue to cook for another 2 minutes. THIS IS VERY HOT AND WILL CAUSE BURNS - so be careful. Take off the heat and add the vanilla.
Pour the toffee over the matzos and bake for 8-10 minutes. The sugar will bubble and still extremely hot. Can you tell I've burnt myself before with the sugar mixture? Gently add the chips (choc. and white) on top of the hot sugar. The carry over heat from the sugar will melt the chips and you will be able to spread them. Alternate the chips and use a knife to swirl the two together or make what ever pattern you would like.
On top of the melted chips sprinkle the trilogy. The addition of the flax, chia and hemp seeds has to balance out all the sugar and butter, right? Actually, I like the crunch and nutty taste they give this yummy dessert. Finish with a sprinkle of salt (optional).
This can be substituted with chopped toasted walnuts, peanuts, crushed candy canes (during Christmas), etc. Let your imagination go wild with what toppings you use. I'm sure candied fruits like cherries or oranges would be great too.
Allow this to stand at room temperature for 10 minutes before putting the entire pan in the refrigerator to harden. Once done, lift the parchment paper from the pan and place on a cutting board.
You can break these into pieces or cut into desired shapes. I like mine cut into triangles with the white on one side and the chocolate on the other. Yes, I'm type a type A personality but that's an entirely different blog post!
This is paired perfectly with Cabernet Sauvignon and completes any holiday dessert table. Hell, let's face it, after staying in the house for a month already, this is paired well with ANY ALCOHOL!
ENJOY!