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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.
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Comments

  1. AnonymousApril 19, 2011 at 6:12 PM

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

    ReplyDelete
  2. DmarieApril 20, 2011 at 12:20 PM

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

    ReplyDelete
  3. JoyApril 20, 2011 at 1:36 PM

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

    ReplyDelete
  4. Angie TeeApril 23, 2011 at 11:54 PM

    @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.

    ReplyDelete

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