Passover runs through April 30 this year, with millions of Jewish people commemorating the holiday throughout the world. During Passover’s first Seder nights, most families read a Haggadah, which details the story of Passover and the exodus from Egypt. In it, the Haggadah says, “Whoever is hungry, come and eat; whoever is needy, come and celebrate Passover”.
In New York alone, more than half a million Jewish people struggle to put kosher food on their tables. City Harvest, an organization dedicated to feeding city residents in need, holds an annual Passover food drive. Last year, City Harvest collected and shared more than 14,000 pounds of kosher food. City Harvest partners with organizations like the Masbia food pantry in the Flatbush section of Brooklyn to help distribute food directly to people who need it.
City Harvest is holding its 2024 Passover food drive now through Monday, May 6. Even if you’re not in the New York City area, you can help by having an online food drive through givehealthy.org. Once set up, you can share your unique food drive page with friends and family, allowing them to donate kosher food directly to City Harvest where it will be distributed to families in need.
And, if you need a sweet treat to share with your family and friends, make this delicious matzo crunch.
Jake Cohen shared this recipe from his book I Could Nosh, which covers traditional Passover matzo in chocolate, candies, potato chips, and fruits. The result is a barklike treat that’s colorful, joyful, crunchy, and delicious!
Cohen, who gives cookbook author Marcy Goldman credit for popularizing the snack in 1985, says’ matzo crunch has become a staple dessert in JEwish households everywhere, including his own. “It’s wildly simple, addictively brittle, and infinitely customizable, making it another Passover staple we shouldn’t turn our backs on during the rest of the year. “
The beautiful thing about matzo crunch is that it’s not just meant to be enjoyed by Jewish households during Passover. It’s a treat that’s meant to be shared with everyone. So make a batch and break some matzo with your friends.
Matzo Crunch
Serves 8 to 10
Prep Time: 15 minutes, plus 30 minutes chilling time
Cook Time: 20 minutes
4 sheets matzo
8 ounces (2 sticks) unsalted butter or vegan butter
1 cup packed (213g) light brown sugar
1 teaspoon vanilla extract
1 teaspoon kosher salt
1 ½ cups dark, milk, or white chocolate chips
TOPPINGS FOR DARK
Chopped apricots
Chopped pistachios
Chopped dates
Flaky sea salt
TOPPINGS FOR MILK
Rainbow sprinkles
Mini M & M’s
Crushed potato chips
TOPPINGS FOR WHITE
Crushed Aleppo pepper
Flaky sea salt
Directions
1. Preheat the oven to 350°F.
2. Line a sheet pan with parchment paper and arrange the matzo on top, breaking the sheets to fit.
3. In a small saucepan, combine the butter and brown sugar over medium-high heat. Cook until the sugar has dissolved and the mixture is violently bubbling, 5 to 6 minutes. Remove from the heat and stir in the vanilla and kosher salt. Pour over the matzo, using an offset spatula to spread evenly.
4. Bake for 12 to 15 minutes, until caramelized and the bubbling begins to dissipate. Remove from the oven and immediately scatter the chocolate chips over the top. Let sit for 5 minutes, then using an offset spatula, spread evenly over the matzo.
5. Scatter on your desired toppings, then refrigerate until set, about 30 minutes. Break into pieces and serve. Store leftovers in an airtight container at room temperature or in the refrigerator for up to 5 days.
