The Power of Leftovers: Roasted Cocoa Nib Chocolate Carmelized Matzoh with Murray River Salt Flakes

So what’s the best part of Passover? Using the leftover Matzoh to make a decadent  desert  that will have  friends sending you thank you notes of course! This recipe is really simple and can be whipped up in minutes. The flavors are amazing together and the matzoh will last about a week in an airtight container. That’s if you can go that long without devouring it!

Recipe adapted from David Lebovitz

Ingredients:

4 to 6 sheets unsalted matzoh

1 cup (230g) unsalted butter, cut into chunks

1 cup (215g) firmly-packed light brown sugar

big pinch of  kosher salt

1/2 teaspoon vanilla extract

1 cup (160g) semisweet chocolate chips (or chopped bittersweet or semisweet chocolate)

1 cup raw cocoa nibs

1/4 to 1/2  teaspoon sea salt of your choice. Fleur De Sel works great! Do not use kosher.

Make the Matzoh:

1. Line a rimmed baking sheet with foil. Make  sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.

2. Place the  matzoh on the baking sheet, breaking extra pieces as necessary to fill in any spaces.

3. Place the cocoa nibs on a baking sheet covered with aluminum foil. Spray with a little Pam or cooking spray. Roast for 20 minutes at 150 degrees. Remove from oven and raise temperature to 350 degrees.

4. In a  small heavy duty saucepan, melt the butter and brown sugar together. Cook over medium heat.  Stir  until the butter is melted and the mixture  begins to boil. Then stir constantly for 3 minutes. Remove from heat and add  salt and vanilla.

5. Pour caramel mixture over matzoh with a heatproof spatula.

6. Place baking sheet in the oven and bake for 15 minutes. As it bakes, it will bubble up. Keep an eye out and make sure it doesn’t burn.  If you notice any burning or dark spots, remove from oven and reduce heat  to 325F (160C), then replace the pan.

7. Remove from oven and immediately place chocolate chips over matzoh. Let stand 5 minutes, then spread with an offset spatula.

8. Cover Matzoh with  roasted cocoa nibs and sprinkle with desired sea salt.

9. Let cool completely, the cut into squares or desired shape  and store in an airtight container until ready to serve. It should keep well for about one week.

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One Response to “The Power of Leftovers: Roasted Cocoa Nib Chocolate Carmelized Matzoh with Murray River Salt Flakes”

  1. Those look heavenly 🙂

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