Chocolate-covered toffee matzo crunch
April 22, 2008 by kitchenetta
This Passover I tried my hand at Marcy Goldman’s chocolate-covered toffee matzo that is presently the rage on some of my favorite food blogs. This recipe is not only easy to make; it really takes Passover desserts up to the next level. The outstanding level. Make some today, but be warned - try and eat just one piece. Cannot.Be.Done. I have made this dairy-free, but the recipe can be made with either butter or margarine. Caloric-wise, this treat is not for the faint of heart, but hey, it’s Passover - aren’t you tired of all those boring snacks and desserts? Treat yourself to something really special!
Chocolate-covered toffee matzo crunch
4 to 6 sheets unsalted matzos
1 cup margarine, cut into chunks
1 cup firmly-packed light brown sugar
1/2 teaspoon vanilla extract
1 cup semisweet chocolate chips
sprinkle of flaky sea salt
Line a rimmed baking sheet completely with foil, and cover the foil with a sheet of parchment paper. Preheat the oven to 375 degrees F.
Line the bottom of the sheet with matzo, breaking extra pieces as necessary to fill in any spaces.
In a 4 quart heavy saucepan, melt the margarine and brown sugar together, and cook over medium heat, stirring until the margarine is melted and the mixture is beginning to boil.
Boil for 3 minutes, stirring constantly. Remove from heat, add vanilla, and pour over matzo, spreading with a heatproof spatula.
Put the pan in the oven, reduce the heat to 350 degrees F., and bake for 15 minutes. It will begin to bubble in the oven, but make sure it’s not burning. If it is, remove the pan from the oven, reduce the heat to 325 degrees F., and then replace the pan.
Remove the pan from the oven after 15 minutes, and immediately cover with the chocolate chips. Let it stand for 5 minutes.
Then spread the chips into the toffee and cover everything. Use an offset spatula.
You can then sprinkle toasted chopped nuts over the top, or flaky sea salt, as I did. Let it all cool completely, then break into pieces and store in an airtight container. Keeps for about a week.
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