Tuesday, April 19, 2011

Bittersweet Chocolate Chips With Dulce De Leche Matzos Crunch


Bittersweet Chocolate Chips With Dulce De Leche Matzos Crunch

Ingredients

2 Pcs (16 x 17 inches) Matzos (I used Yehuda Matzos) or water crackers
1 Tbsp Unsalted Butter, melted
100 g Bittersweet Chocolate Chips
10 to 12 Tbsp Homemade Dulce de Leche, warmed
Toasted Almond

Baking Sheet, lined with parchment paper

Method

Preheat oven to 375˚F.

Place the matzos on a baking sheet and brush the top with melted butter. Bake in the oven for about 7 to 8 minutes, or until the matzos is slightly darker at the edges and toasted.

Remove the matzos from the oven and scattered with chocolate chips. Return to the oven and bake for another 2 minutes, or until the chocolate has melted. Spread the melted chocolate chips over the matzos surface with an offset spatula, or with the back of a spoon. Transfer the matzos on a rack and leave it to cool and then refrigerate it until the chocolate is set.

Spread a layer Dulce de Leche on top of the chocolate. Sprinkle with toasted slivered almonds, and chilled for about 1 hour. Cut the matzos into desired size.


Author

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4 comments:

  1. This is definitely up my alley, and I'm glad you used Yehuda's matzoh. It's my family favorite brand.

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  2. you've done it again...that looks wicked good!

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  3. That looks so good. I would love to try this.

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  4. @Anonymous: Thanks for the comment. Yehuda's matzo is my favorite too. I wish it's cheaper, but I guess it's worth to splurge once a year for a good product.

    @Dmarie: Thanks dear :-)

    @Joy: You should give a go! Try water crackers if matzo is not available.

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