Cooking with Aubrey

Chocolate Covered Caramelized Crunch

Ready for a decadent, easy to make dessert combining the delicious flavors of chocolate and toffee? Matzoh forms the base upon which the brown sugar buttery toffee and chocolate rest. With a cup of butter and a cup of sugar, this is a far cry from a health food, but eaten in moderation and shared among friends, it will spread holiday cheer to all those whose sample it.

Chocolate Covered Caramelized Crunch


  • 46 sheets unsalted matzoh
  • 1 cup butter, cut into chunks
  • 1 cup firmly packed light brown sugar
  • big pinch of sea salt
  • ½ rsp vanilla extract
  • 1 cup semisweet chocolate chips


  1. Line a rimmed baking sheet (approximately 11"x 17") with aluminum foil, extending the foil up over the sides. Place parchment paper on top of the foil.
  2. Preheat the oven to 375.
  3. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
  4. In a medium quart saucepan, melt butter and brown sugar together over medium heat and stir until the mixture is beginning to boil. Boil for 3 minutes stirring constantly. Remove from heat and add vanilla and salt. Pour over matzoh, spreading with a spatula.
  5. Place the pan in the oven and reduce the temperature to 350. Bake for 15 minutes.
  6. Remove from oven and cover with chocolate chips. Let stand for 5 minutes and then spread with a spatula.
  7. Let cool completely and break into pieces and store in an airtight container. It should keep well for about one week.


Aubrey SchultzAubrey Schulz is a certified nutrition and triathlon coach with Get Out N Play. She works with clients to help them reach their nutritional and athletic goals, in the kitchen, out on the road and in the water! Plus she's knowledgeable about how essential oils can boost your wellness and fitness. You can reach her at

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