Butter Pecan Matzoh Crisps



by Doris Patinkin Rubin, Grandma Doralee

This Passover recipe for Butter Pecan Matzoh Crisps is a Real Winner.There are many versions of this treat, and naturally my family loves this one, so I will leave it up to you. 


3 unsalted matzohs, each 6–inches square (I prefer Thin Tea Matzohs)
1 cup butter or parve margarine
1 cup firmly packed brown sugar
1 cup pecan pieces
1 teaspoon vanilla
1 cup semi–sweet chocolate chips
1/4 cup water


Preheat oven to 375 degrees.

Lay two of the matzohs side by side in a foil lined 10 x 15-inched rimmed baking pan. Break the other matzoh and fill in along the side and the top of the first two.

In a 1  1/2 to 2 quart pan, melt the butter over medium heat. Add sugar and pecans and stir often until mixture comes to a rolling boil, then boil until big shiny bubbles form - about 1 to 2 minutes.

Remove from heat, stir in vanilla and immediately pour hot mixture onto the matzohs. spread the sugar mixture quickly and evenly with the back of a spoon or spatula, up to, but not over, the edges of the matzohs.

Place pan in the oven and bake until the matzohs are a little crisp, about 3-6 minutes. While matzohs are baking, melt the chocolate and water in a double boiler or in the microwave oven. Mix until smooth.

Remove matzohs from oven and spread with melted chocolate. Let cool until chocolate hardens. Break into small pieces.


Yield: 12 - 18 pieces

Recipes: Passover, Desserts, Parve or Dairy, Kosher

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