white chocolate matzoh crack is perfection!
First, there was matzoh crack. And it was good.
Then there was a slightly healthier version. And it was good too.
And THEN there was potato chip crack. And…………….
There’s also a Ritz cracker fluffernutter version that I did for a client years ago (I may need to bring that one over here at some point).
But I digress.
This year – as we all know – is a very different year. But I still wanted matzoh crack. Thing is, I didn’t need “that much” matzoh crack. So I decided to take the opportunity to scale the original recipe down and switch things up a bit too, based on what I had in the house.
This is truly as delicious as it is pretty. I love the addition of slightly tart dried cherries, and salty/crunchy pistachios, and how they contrast with the white chocolate.
And it didn’t make “that much” – which turned out to be just the right amount.
I encourage you to try this smaller recipe – and to use whatever you have. Any chips will work (peanut butter, cinnamon, milk chocolate), along with #allthetoppings (nuts, sprinkles, coconut, toffee bits). Let me know what you make!
2 pieces matzoh
8 tablespoons (1 stick) unsalted butter
1/2 cup brown sugar (light or dark)
1/2 teaspoon vanilla extract (store bought or make your own!)
1 cup white chocolate chips (or any chips you have)
1/2 cup dried unsweetened cherries
1/2 cup chopped pistachios
Pre-heat the oven to 400 degrees. Line a 9″ x 9″ pan with parchment paper – spray the paper with a non-stick cooking spray.
Place one sheet of matzoh in the pan and break the other sheet into pieces to fill in any gaps (slightly overlapping pieces are fine).
Bring the butter and sugar to a boil in a small saucepan, and cook for 2 minutes, stirring constantly. Remove pan from heat and stir in the vanilla. Pour over the matzoh and spread to cover completely. Bake for 5 minutes. Remove from oven and sprinkle with the chocolate chips. Let sit for about 5 minutes and spread evenly. Sprinkle with the cherries and pistachios.
When the pan is cool enough to handle, place in the fridge to firm up. Remove from pan and break into pieces to serve.
This delicious recipe brought to you by Sheri Silver