Matzo Almond Croccante

Matzo Almond Croccante

Thanks Liz (my sister!) for sending me a Bon Appetit recipe which I’ve adjusted to take advantage of any of the Spoonable caramel sauces.


  • Nonstick vegetable oil spray
  • 5 sheets matzo
  • 16oz Spoonable caramel sauce — I used the classic salty but any of them can be used
  • 1/3 cup sliced almonds, lightly toasted
  • 5 ounces dark chocolate, melted
  • 1/4 teaspoon cayenne pepper
  • 1 1/2 teaspoons coarse sea salt (such as Maldon)


  • Line a rimmed baking sheet with parchment paper; coat with nonstick spray. Place matzo on sheet in a single layer, breaking as needed and overlapping slightly, leaving no gaps.
  • Heat a 16oz jar of whichever Spoonable caramel sauce you like; Pour over the matza covering all with a medium layer; put in oven for 10-15 minutes at 250 just to let caramel bake in.
  • Cover with almonds and drizzle melted chocolate over caramel. Sprinkle cayenne and salt over. Let stand until chocolate sets, about 30 minutes. Break into pieces.