YUM! Every year around this time, a wave of Chocolate Toffee Matzo hits our office and has become a holiday goody that I just can’t get enough of! In honor of Passover, and really whatever holiday you choose to celebrate since food transcends all belief systems, I thought it would be a treat to post a great recipe that all will enjoy.
Here’s what you need:
4-5 lightly salted matzos (Streit’s is a great brand for these but any brand will work)
1 cup (2 sticks) unsalted butter
1 cup firmly packed dark brown sugar
1 12-ounce bag semi-sweet chocolate chips (Ghirardelli makes awesome chips!)
Preheat oven to 350 degrees F
1. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
2. Cover baking sheet with matzos, cutting and piecing together like a puzzle to fill the entire pan.
3. For the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!) Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
4. Put the pan of toffee covered matzos into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove pan and place on wire cooling rack on the counter.
5. Immediately scatter chocolate chips evenly over the top of the baked toffee matzos. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer. (Now you can be creative if you like and sprinkle toppings like: Sea Salt, Nuts, Marshmallows, Crumbled Pretzels etc. for extra yumminess!)
6. Refrigerate until the chocolate is firm, about 45 minutes. (Don't leave it in the fridge too much longer, otherwise it will be hard to cut.)
7. Transfer the Chocolate Toffee Matzo and foil onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the fridge and serve cold.
*Make a lot…you and anyone else around will soon be addicted!