Chocolate Toffee Matzah
Passover is coming around soon, and a friend asked me if I had any recipes. Being the potential diabetic that I am, I, of course, wanted the perfect matzah recipe for my sugar fix.
Chocolate Toffee Matzah with Nuts
CANDY! If you like Heath bars, as I do, you’ll love these. The steps are fairly simple, and it produces a lot of squares to go around. You can half the recipe if you only want one sheet pan’s worth; however, I think they make good Jew gifts 🙂
The original recipe is can be found on Martha Stewart’s site but below includes my adjustments.
4-5 sheets matzah, salted or unsalted (I salted mine)
1/2 cup (1 stick) unsalted butter, in pieces
1 cup packed dark-brown sugar
1 (12-ounce) package semisweet chocolate chips (2 cups), feel free to use a darker chocolate
1 cup of crushed nuts, varied in size (I made one pan with walnuts and the other with pecans, and I sprinkled both with ground almonds for a pleasant aesthetic.)
Preheat oven to 350 degrees.
Melt butter in a saucepan over medium heat. Add brown sugar, and stir until sugar has completely dissolved and begins to bubble for 3 minutes, still stirring. Drizzle toffee over matzah and spread using a spatula. I worked semi-slowly and didn’t have problems with the toffee rehardening.
In the meantime, toast the nuts. I microwaved mine, spread out flat on a large plate, for 1 1/2 minutes.
Remove matzah from oven and sprinkle with chocolate chips. Let sit. After 2 minutes, start spreading the chips with a spatula.
Sprinkle with crushed nuts and sea salt. Transfer matzah to refrigerator and let chill 1 hour.
Break chilled matzah into pieces; I cut mine into squares using a large chef’s knife.
Store in the refrigerator.