Passover began last night, and thus begins a week of abstaining from many foods, included leavened foods, for many. This is one of my absolute favorite ways to dress up matzo, and let me warn you – it’s very easy to prepare, and seriously addictive.
I believe that the only potentially problematic ingredient here for Passover is the vanilla extract; feel free to omit, or find a brand that is acceptable for use during Passover.
Chocolate Toffee Matzo Crunch
Yield:about 30 pieces
- 4-6 sheets matzo
- 1 cup light brown sugar
- 2 sticks (8 oz) unsalted butter, cut into pieces
- Large pinch sea salt
- 1/2 teaspoon vanilla extract
- 1 1/2 cups chopped semisweet or bittersweet chocolate
- 1 cup toasted nuts (pecans, walnuts, almonds, pistachios), optional
- Additional sea salt for sprinkling, optional
- Preheat oven to 350F.
- Line 11×17″ rimmed cookie sheet with foil, and then line with parchment paper.
- Line the prepared baking sheet with matzo, breaking it as necessary to cover the entire sheet.
- Combine butter and brown sugar in a medium-sized heavyweight saucepan.
- Cook over medium heat, stirring frequently, until the mixture is boiling.
- Once boiling, stir constantly for 3 minutes.
- Remove from heat, and carefully stir in vanilla extract and salt (the mixture might bubble; be careful!).
- Working quickly, pour over the matzo, and spread evenly.
- Place sheet on center rack in oven, and bake for 15 minutes. If the edges appear to be darkening too quickly, you can reduce the oven temperature to 325F.
- After 15 minutes, the toffee should be browned and bubbling. Remove from oven, and immediately sprinkle chocolate over the toffee layer.
- Let chocolate sit for 5 minutes, and then spread evenly.
- If using, sprinkle with toasted nuts and/or sea salt.
- Let chocolate set completely before breaking into pieces.
Source: Smitten Kitchen