Chocolate Toffee Matzo Crunch

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

Ingredients

  • 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

Method

  1. Preheat oven to 350F.
  2. Line 11×17″ rimmed cookie sheet with foil, and then line with parchment paper.
  3. Line the prepared baking sheet with matzo, breaking it as necessary to cover the entire sheet.
  4. Combine butter and brown sugar in a medium-sized heavyweight saucepan.
  5. Cook over medium heat, stirring frequently, until the mixture is boiling.
  6. Once boiling, stir constantly for 3 minutes.
  7. Remove from heat, and carefully stir in vanilla extract and salt (the mixture might bubble; be careful!).
  8. Working quickly, pour over the matzo, and spread evenly.
  9. 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.
  10. After 15 minutes, the toffee should be browned and bubbling. Remove from oven, and immediately sprinkle chocolate over the toffee layer.
  11. Let chocolate sit for 5 minutes, and then spread evenly.
  12. If using, sprinkle with toasted nuts and/or sea salt.
  13. Let chocolate set completely before breaking into pieces.

Source: Smitten Kitchen

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