Chocolate and Caramel Matzoh Crunch featuring Lurpak® Unsalted Butter

Recipe from Lurpak

Ingredients:

  • 6 sheets of matzoh crackers
  • 200g light brown sugar
  • 200g Lurpak® Unsalted Butter
  • 225g milk chocolate
  • Flaky sea salt
  • 75g whole raw almonds, roughly chopped & toasted

Directions: 

  1. Preheat the oven to 190c/170fan/375f/gas 6.
  2. Line a 40cm x 25cm baking sheet with aluminium foil. Butter the foil lightly and then cover with baking paper. Further cover with the matzoh crackers.
  3. To make the caramel, melt the Lurpak® unsalted butter and sugar together in a medium pan over a low heat until the sugar has fully dissolved. Bring to the boil and simmer for 3-4 minutes. Pour the caramel over the matzoh crackers and bake in the pre-heated oven for 10-15 minutes.
  4. While the caramel is baking, melt the chocolate gently over a low heat – careful not to let it burn. Pour the melted chocolate over the cooked caramel.
  5. Allow to sit for 5-10 minutes. Just as the chocolate starts to set, sprinkle with salt and roasted nuts.
  6. Allow to cool completely in the fridge before slicing.
  7. Remove from the fridge and cut into abstract slices.
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