Matzo All Year Round! March 31 2017
This week I discovered that Passover may be coming sooner than I’d like. The big tip off was that everything at the Kosher Butcher was labeled Kosher for Passover. I won’t bore you with a Jewish History lesson but in a nut shell Passover is the holiday where we celebrate the Jew’s exodus from Egypt and retell the story of Moses and the Ten Commandments among others. Of course, the holiday has a lot of eating traditions and the biggest one for Passover is that we give up all leavened things. That means no cakes, breads, cookies, donuts, etc. for eight days. As you can imagine, that is a pretty tough endeavor for someone who love sweets! Luckily, there are some really delicious recipes to be made from Matzo that you almost forget it is Passover.
The recipe below for Chocolate Toffee Matzo Crunch is that good. I made it using The Matzo Project Salted Matzo from our marketplace. Feel free to expand on the recipe and top with candies and nuts of your choosing. It will only make the recipe better, I promise. Just like The Matzo Project Matzo, this recipe is good all year round!
Chocolate Toffee Matzo Crunch with The Matzo Project Salted Matzo
Makes approximately 30 pieces
4-5 pieces The Matzo Project Salted Matzo
2 sticks (1 cup) unsalted butter
1 cup firmly packed brown sugar
1 12-oz bag chocolate chips
-Preheat oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil.
-Cover the baking sheet with The Matzo Project Salted Matzo, cutting and breaking as needed to fill all of the space.
-To make the toffee combine the butter and brown sugar in a medium saucepan. Cook over medium heat stirring constantly until mixture comes to a boil. Once mixture comes to a boil, continue cooking and stirring for an additional three minutes to let the mixture thicken. Pour the toffee over the matzo, spreading with a spatula to make an even layer.
-Put pan into the oven a bake for 10 minutes or until toffee topping is bubbling over. Remove from oven and place on wire rack. Immediately sprinkle chocolate chips over the top of the pan. Let the chocolate soften for 3-5 minutes before spreading evenly over the toffee.
-Put the pan into the refrigerator for about 45 minutes to let the toffee and chocolate harden. Don’t leave in for too much longer as it will make it difficult to cut. Remove from the refrigerator and cut into squares.