CHOCOLATE-CARAMEL
MATZAH COOKIES

These cookies are wonderful! They are crunchy and sweet. I do not recommend these as a cookie for little children to make. I managed to burn my fingers several times on the very hot caramel sauce. Also, you will need to stay near the kitchen while these are cooking. Because there is no leavening, they work well for Pesach (Passover). A great gift idea!

Parchment paper
2 cookie sheets or similar
cooling racks (if not chilling to set)

Ingredients:

4-6 unsalted matzah crackers (some tell me they use unsalted saltine crackers; we like matzah)
1 cup (2 sticks) butter, organic, unsalted best
1 cup Sucanat with Honey Crystals Brand or Sucanat
1 package chocolate chips (Cloud9 & Grain-Sweetened Sunspire have no white sugar)

Chocolate may be omitted. Crackers are great even with just the caramel sauce.
finely chopped nuts, optional

How to:

Preheat oven to 375 degrees

1. Line cookie sheets completely with baking parchment. The caramel mixture is very sticky and this will keep it from attaching to the pan.

2. Place matzah crackers on parchment, making them fit completely. If necessary, break into pieces to fit the empty places.

3. In a small, heavy-bottomed saucepan, combine the butter and Sucanat. Cook over medium heat, stirring constantly!, until the mixtures comes to a boil. Boil for 3 minutes stirring constantly.

4. Remove butter/Sucanat sauce from heat and ladle over matzah crackers, covering them completely. Using a spatula will help move the sauce around. Go ahead and ladle the sauce on the second sheet as well. Be careful with your fingers–sauce is hot!

5. Place a baking sheet in the oven and immediately reduce the heat to 350 degrees. You will do this procedure again with the second batch.

6. Bake for 15 minutes, checking every few minutes to be sure that the mixture is not burning. You can lower the oven temperature should the crackers look like they are browning too quickly.

7. Remove the pan from the oven and immediately sprinkle half of the chips over the crackers. Allow them to melt for 5 minutes. Spread melted chocolate over the crackers. Sprinkle on nuts, optional.

8. While still warm, break the crackers into shapes.

9. With crackers still in the pan, chill in the freezer until set.

10. Make the second batch the same way.

Original recipe compliments of Vicki Foster of GA