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.