Holiday treats are always the best! Gooey caramel sauce being dribbled over gluten-free matzo squares and baked until bubbly and thick. And if that does not get your attention, wait until you smear the chocolate chips over the entire sheet, until its fully covered and completely melted. Only to heavily sprinkle the pistachio and homemade cranberries on top, with a dash of rock salt. Put this plate down at any party you go to and just watch as you see how quickly it goes!
Yields 20 pieces
Ingredients
Bark:
2-1/2 sheets of gluten-free Matzo
1 cup organic sugar
1 cup Earth’s Balance Vegan Buttery Sticks
1/4 tsp. Vitacost Himalayan Fine Pink Salt
1/2 cup homemade dried cranberries
8 oz. Vitacost Semi-Sweet Chocolate Mini-Chip
1/2 cup Vitacost Organic Roasted Salted Pistachios, de-shelled and chopped
1/2 tsp. coarse sea salt
Caramel:
1 cup organic sugar
1 cup Earth’s Balance Vegan Buttery Sticks
Directions
- Set oven to 350 degrees F.
- Line a baking sheet with parchment paper and lay Matzo flat and set aside.
- In a sauce pan, combine sugar and butter on medium heat. Once the sugar has fully melted, turn heat to high and boil until brown in color or pulling away from the sides of the pot.
- Add the Himalayan Pink salt to the caramel, pouring the mixture directly into the Matzo.
- Bake for 10 minutes until caramel is a nice dark amber color.
- Remove from oven and swiftly pour chocolate chips onto the top of the hot brittle. With a spatula, carefully spread the chocolate evenly over the entire top.
- Sprinkle with chopped pistachio, homemade dried cherries, and coarse sea salt. Allow chocolate to set in fridge for 1 hour and caramel to harden before cutting and serving.
Chef’s tip: Be creative with this dessert and add different nuts or fruit to the top of your liking. Shredded coconut flakes would be a great addition to this.
For the recipe I was inspired by, please visit it here.
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