Chocolate Toffee Matzo
Before chatting about Chocolate Toffee Matzo, let’s first talk about matzo? In a nutshell matzo is a crisp flat cracker of unleavened bread, traditionally eaten by Jews at Passover. It is available year round, but many people choose to eat it only during the holiday of Passover.
Part of the reason for this is that Jews are forbidden from eating any leavened bread during Passover and many people feel like they have eaten a years worth of matzo in an eight day period of time, not to mention the ‘binding effect’ that matzo has.
This may come as a real shocker, but I still love matzo at other times of the year. This is because I have found so many other things to do with it besides buttering, cream cheesing and peanut buttering it to death. Three words to remember…Chocolate Toffee Matzo.
Do I have your interest yet? I take the very bland matzo cracker (think of an unsalted saltine and take away any evidence of leavening) and top it with a caramel sauce. Bake this in the oven, then top it with chocolate and finally sprinkle lightly with sea salt.
There are also many options available for other toppings, toasted and chopped nuts (several varieties) being my favorites. Many Ashkenazi Jews avoid peanuts during the holiday. Fortunately, there are other choices and just enjoying the Chocolate Toffee Matzo with the sea salt is heavenly on its own.
Do you have to be Jewish to enjoy this delicious treat? Absolutely not. If you are not Jewish, give it a try. You will love it. If you are Jewish, give Chocolate Toffee Matzo a try this holiday season. You will never look at matzo the same way.
|Chocolate Matzo Toffee|| || |
- 4-5 pieces of matzo
- 16 tablespoons (2 sticks) unsalted butter
- 1 cup dark brown sugar
- 1¼ cup semisweet or bittersweet chocolate chips
- 2-3 pinches sea salt, fine or coarse
- For the Chocolate Matzo Toffee:
- Preheat oven to 350°.
- Line a large baking sheet with heavy duty aluminum foil. Place matzo on the foil-lined sheet, breaking the pieces so that they fit. Set aside.
- Place the butter and sugar into a medium saucepan. Bring to a boil over medium heat. Boil for 3 minutes, stirring constantly.
- Pour the caramel over the matzo. Spread evenly with a small metal spatula, covering all of the matzo pieces.
- Bake at 350° for 15 minutes, rotating the pan front to back halfway through.
- Remove from oven. Turn oven off.
- Sprinkle the chocolate chips over the matzo. Place into the oven (turned off) for 1 minute. Remove and spread the chocolate evenly over the matzo.
- Sprinkle the sea salt, lightly, over the chocolate.
- Allow the pan to cool completely and then transfer the pan into the freezer to allow the Chocolate Matzo Toffee to set completely. Peel the matzo off the foil and break into pieces. Your choice if they are large pieces or small pieces.
- Store in the freezer.
- Betsy's tidbits:
- There are other options for topping Chocolate Matzo Toffee such as:
- Chopped roasted pistachios
- Chopped toasted almonds
- Chopped toasted pecans
- Chopped peanuts
- If you add salted nuts, eliminate the sea salt to the Toffee or the end result will be too salty.