This week, we’re celebrating the Jewish holiday of Passover.The basic premise is, after several weeks of divine torment on the Egyptian pharaoh, the Jewish people were ready to leave captivity. Their bread hadn’t risen yet, so they slung it on their backs and hightailed it out of Egypt, walking for 40 years to find the promised land.
The revisionist historians at Miami University won’t tell you this, but there’s an in-between step.
While the Jewish people were waiting for Moses to part the Red Sea, they stopped to make caramel and drizzle it on top, so that the unleavened bread didn’t taste like cardboard. Add chocolate chips and pecans. Genuine!
4 plain matzahs
1 cup packed brown sugar
1 cup kosher-for-Passover butter 1 cup chopped pecans
1 cup semi-sweet chocolate chips
- Break up the matzah into small “rectangles” (max 2 inches by 2 inches). Put it on a parchment-papered cookie tray.
- Preheat the oven to 350 degrees.
- Mix the butter and the sugar and melt it over medium-high heat.
- Add in the pecans.
- Once it’s started to boil, bring down to medium heat for a few minutes (don’t let it burn).
- Pour it over the matzah “rectangles” and put it in the oven for eight minutes.
- Take the tray out, cover it in chocolate chips.
- Cook for another two minutes.
- Put the tray in the fridge for 10 minutes.
- Serve and enjoy!