You can find halvah at Middle Eastern groceries, some candy stores,
and some Trader Joe’s locations. The most commonly available brand
|Olive oil spray or olive oil (for the pan)|
|1||box (11 ounces) unsalted matzo crackers (11 crackers)|
|½||cup (1 stick) unsalted
|1||cup dark brown sugar|
|¼||cup light corn syrup|
|¾||teaspoon kosher salt|
|¼||teaspoon baking soda|
|¾||pound semisweet chocolate, coarsely chopped|
|¼||pound (1 cup) halvah|
1. Set the oven at 300 degrees. Spray 3 rimmed baking sheets with olive oil spray, or spread a small amount of oil over the sheets with a brush.
2. Lay the matzo in a single layer on the sheets.
3. In a saucepan over low heat, combine the butter, sugar, corn syrup, and salt. Cook, stirring occasionally, for 3 to 4 minutes, or until the butter melts. Turn the heat to medium and cook for 3 minutes or until the mixture is bubbling rapidly.
4. Add the baking soda, turn off the heat, and stir. The caramel mixture will be thick and bubbly. Spread the caramel on the matzo, covering the entire surface.
5. Bake the matzo for 10 minutes. Remove the baking sheets from the oven. Immediately sprinkle the chocolate on top and use a rubber spatula or the back of a spoon to spread the chocolate so that it melts and coats the caramel evenly.
6. While the chocolate is still warm, sprinkle with the halvah. Let the matzo cool in the refrigerator for 1 hour or longer. Break into pieces. Store in the refrigerator. Adapted from “Street Food”