Caramel Matzoh Crunch

It's almost that time of year...

• 4-6 unsalted matzoh boards or sheets
• 1 cup unsalted butter or unsalted Passover margarine
• 1 cup brown sugar, packed firm
• 3/4 cup chocolate chips or semi-sweet chocolate, coarsely chopped

Preheat oven to 375 Degrees F.

Line a cookie sheet completely with foil. Cover bottom of pan with baking parchment - on top of foil. This is very important as mixture becomes sticky during baking. Line bottom of pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.

Combine margarine or butter and brown sugar in a 3 quart, heavy-bottomed, saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Remove from heat and pour over matzoh.

Place in oven and immediately reduce heat to 350 F. Bake 15 minutes, checking every few minutes to make sure mixture is not burning (if it seems to be browning too quickly, remove from oven, lower heat to 325 F, and replace)

Remove from oven and sprinkle matzoh boards immediately with chopped chocolate or chips. Let stand 5 minutes then spread melted chocolate over matzoh. While still warm cut into squares or odd shapes. Chill in refrigerator until set. You can also serve it in confectioners' paper cups as a candy.

Matzoh balls

Matzoh balls
Prep Time: 45 minutes
Cook Time: 45 minutes
Yield: 12 balls

Ingredients:
3 eggs
4 T schmaltz or oil
4 T ice cold seltzer water (or cold flat water)
1 C matzoh meal (from box or from matzohs)
1/2 t salt
1/2 t pepper
4 qt chicken broth (store bought, or water with chicken bullion, or just water with 1 t salt)

Method:
Separate eggs
Mix all ingredients except egg whites and put into refrigerator
Beat egg whites until peaks form
Retrieve mixture and fold in eggs whites gently
Cover and refrigerate for at least one hour

Matzoh balls expand as they cook, so choose a pot large enough to allow for expansion
Fill pot with broth and bring to a boil
Using 2 soup spoons, form balls gently to 3/4" diameter
Gently drop into boiling broth
Keep flame high because each new ball will cool the pot
Once all the balls are in cover the pot
Once it boils, lower the flame to keep it simmering
Cook for 30 min, or until the largest ball is done
Turn off the flame, keep the pot covered and let it cool for 10 min.

If storing, drain the liquid and store the balls in the refrigerator for up to 4 days

If using immediately, don't use the liquid in the soup
Add the balls to the soup no more than 15 min before serving or else the balls will come apart