April 11, 2009 § 3 Comments
Guys, beware! This matzoh toffee is addictive. One blogger called this “matzoh crack,” and while I think that was supposed to be a pun on “cracker,” I can attest that the name is fitting. I found this recipe in the back of an Everyday Food magazine. I varied the recipe a teeny bit, but the gist of it is the same. There’s a lot of butter, a lot of sugar, a lot of chocolate, and it is just fabulous.
4 planks matzoh
1 cup slivered almonds
1 stick unsalted butter
1/2 cup brown sugar
1/2 teaspoon sea salt
2 tablespoons water
2 cups dark chocolate, chopped
1. Preheat oven to 325 degrees. Cover a baking pan with aluminum foil.
2. Break matzoh into varying shapes — some coarser crumbles, some larger pieces. Mix with slivered almonds.
3. In a small sauce pan, melt butter, sugar, water and salt until incorporated. Quickly pour mixture over matzoh/almond pieces and toss with a heat-proof spoon.
4. Spread sugar-covered matzoh onto covered baking sheet and bake for approximately 30 minutes, until golden brown.
5. Take out of the oven and immediately cover with chocolate chips and let melt for about five minutes. Then, with a knife, spread chocolate.
6. Cool in the refrigerator until chocolate hardens; then break apart and store in an air-tight container.