Yesterday the lovely Maureen Furey shared her recipe for peanut butter/Hershey Kiss/candy cane cookies, but now it’s time to move on to our next competitor, Lincoln Carnam, Director of Finance for the American Civil War Center at Historic Tredegar and stepson of Supper Punch champ, Jennifer Carnam.
Yesterday the lovely Maureen Furey shared her recipe for peanut butter/Hershey Kiss/candy cane cookies, but now it’s time to move on to our next competitor, Lincoln Carnam.
Lincoln is a recently transplanted northerner having spent his whole life to this time living and working in Connecticut and New York. Always a passionate devotee of history, he is currently the Director of Finance for the American Civil War Center at Historic Tredegar. In his spare time he is actively relaxing since he begins the Executive MBA program at William & Mary in early January, something that is expected to occupy all of his formerly “free” time.
This gentleman has much at stake considering his stepmom, the one and only Jennifer Carnam, was the winner of Supper Punch. Let’s just hope he doesn’t ruin it for the fam, right? No pressure, dude.
Chocolate Peanut Butter Matzoh
I chose this family favorite because of its ease of preparation and flexibility. It can be completed in less than 20 minutes, and consumed (sometimes all at once in my case) in about an hour (assuming you put it in the freezer to cool, which I frequently do). It’s also a flexible, versatile recipe with many options for customization. If you like nuts, sprinkle some on the top after you’ve smoothed out the chocolate. If you prefer butterscotch chips or white chocolate chips, you may easily substitute those. You can even submerge small dinosaur figures in a dark chocolate topping to make it resemble the La Brea Tar Pits, if you’re so inclined. Best of all, it works just about any time of year, but the matzoh makes it perfect for Hannukah, and you can always substitute saltines and wait until Christmas. Either way, it’s a Festivus Fave. Mazeltov and Merriment to all!
- 1 cup butter
- 1 cup dark brown sugar
- 1 box salted matzoh (you’ll only need a few pieces)
- 1 bag peanut butter chips
- 2 bags chocolate chips
Preheat Oven to 400 degrees. (This is actually an important step. I’m the king of not bothering to pre-heat anything – except the grill, of course – but with this recipe it is important because you want to make sure the butter and sugar mixture remains hot while it cooks and doesn’t have a chance to cool off.)
Line a standard cookie sheet with aluminum foil (this is an optional, but recommended, step because it makes removing the matzoh much easier) and then lay a single even layer of matzoh. Since you’ll have to break the matzoh to make it fit, if there is some overlap in some areas that’s fine; you just want to make sure you only have one layer.
Cut up the butter and combine with brown sugar in sauce pan. Bring to boil and stir constantly for 2 minutes so the sugar and butter are evenly blended.
Slowly pour the butter and brown sugar combination over the single layer of matzoh making sure to cover as much as you can as evenly as you can. Don’t worry if it’s not perfect; once it goes into the oven it will settle out and bubble over to cover the entire thing.
Cook the matzoh/butter/brown sugar for 5 minutes. It should be gently bubbling up all over.
Remove the matzoh from the oven (leaving the oven on) and sprinkle the peanut butter chips on top of the matzoh. Return the pan to the oven for 4 minutes — just enough time to soften up the peanut butter chips.
Remove the matzoh from the oven (leaving the oven on) and generously sprinkle the chocolate chips across the pan (you’ll need at least a bag and a half). Return the pan to the oven for 10 minutes (until you see the chocolate chips begin to melt and become spreadable).
Remove the matzoh from the oven and use a plastic spatula to smoothly spread the chocolate across the pan using long even strokes. Allow to cool.
Once cool, remove the aluminum foil from the pan and use a sharp knife to cut matzoh into single serving pieces.
Hint: How much chocolate you use is entirely up to you, though I recommend at least one bag to adequately cover the entire surface area. I also recommend that you use a higher quality chocolate (I usually use Ghiradelli).
Tomorrow we’ll hear from one of our regular contributors who loves both movies AND baked goods. And don’t forget: Baker Bash!!! continues through Thursday; voting takes place on Friday.