Matzah Toffee Squares
Photo: Flickr user @ Leonid Domnitser/CC
Try this chocolate-toffee matzah recipe adapted from Marci Goldman.
Cook Time: 1h | Makes 35 2-inch squares
4-5 lightly salted matzah
2 sticks (1 cup) unsalted butter or Passover margarine
1 cup dark brown sugar (firmly packed)
12-ounces of semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 teaspoon sea salt or kosher salt
- Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil (bottom and edges), and place a sheet of parchment paper on top of the foil.
- Cover baking sheet with matzah, breaking apart the matzah as necessary to fill the entire pan.
- To make toffee, combine butter and brown sugar in a medium saucepan.
- Cook over medium heat, stirring with a whisk until mixture comes to a boil. Continue stirring until mixture blends.
- Once mixture comes to a boil, continue cooking and stirring for 3 minutes until foamy and thick. (Be extra careful toffee will be very hot!)
- Pour toffee over matzah, and use a spatula to spread into an even layer.
- Bake for 10 minutes, or until the toffee topping is crackled and bubbling all over.
- Rernove pan and place on wire cooling rack on the counter.
- Scatter chocolate chips evenly over top.
- Wait 3-5 minutes for the chips to soften,
- Use a spatula to spread chocolate into an even layer.
- Sprinkle with pecans and sea salt.
- Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the refrigerator too much longer, otherwise it will be hard to cut.
- Lift foil overhang to transfer matzah onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the refrigerator and serve cold.