Monday night starts the Jewish holiday, Passover, a.k.a. one of my least favorite Jewish food holidays (though I suppose Yom Kippur tops the list since you’re required to fast!). We’re having 16 people here for this first night ‘seder’ where we’ll do a brief service– very brief — and dig in to lots of food made without leavened bread. It’s basically going to be a week on a low-carb diet minus the matzoh. You can read all about keeping what’s called Kosher for Passover here, my suggestions for keeping it here, and a fam recipe for sweet potato pie topped with marshmallows (yum!) here.

 And, here’s another recipe coming your way… for Passover dessert… or snacks!!  I am not a fan of the pre-made desserts so for tomorrow, I’m making this little ditty. It’s mostly appealing because it requires you to make caramel, something I’ve always wanted to do. Here’s yours truly in action:

This dessert —  a chocolate caramel matzoh crunch — actually cooling now in the fridge so I’ll update this post with the final photo Monday morning. The recipe is taken from one recently in the Palm Beach Post by a local pasty chef, Marla Bernstein of Marla’s Sweet Treats. To Marla: thank you!

Approx. 8 pieces of matzoh
2 cups of butter (4 sticks; heart attack, I know!)
2 cups brown sugar, packed firm
2 1/2 cups semi-sweet chocolate chips
parchment paper
Preheat oven to 350 degrees.
Line sheet pan with foil; put parchment paper on top. (Ok without foil, I think)
Place matzoh in a single layer on the parchment.
In a sauce pan over medium high heat, melt butter and brown sugar until melted and boiling.
Boil 3 to 5 minutes, stirring constantly with wooden spoon.
It should look like frothy caramel.
Very carefully remove from heat and pour of matzoh.
Place in oven and bake for 15 minutes, checking to make sure it’s not burning. Rotate once.
Remove from oven. Sprinkle with chocolate chips. Let stand 5 minutes and then spread chocolate.
Chill finished matzoh in refrigerator until chocolate sets.
Break in large chunks.
ENGULF…. err, ENJOY! :)