A couple of years ago when I was working in the spiritual care department at the hospital, there were a few boxes of matzah crackers leftover and the rabbi was offering them to any takers. I jumped at the opportunity because I like the taste of matzahs — but what to do with a whole box? I found this recipe online, and have made it several times since. It is delicious, and one of Gavin’s favorites!
Homemade Toffee-Chocolate Matzah
Prep time: 5-10 minutes
Cook time: 30 minutes
Makes: 4 sheets
4 sheets unsalted, non-egg matzah crackers
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
1 (12-ounce) package semisweet chocolate chips (2 cups)
Coarse sea salt (absolutely NOT iodized table salt…I use Diamond Kosher Salt, which I love!)
1. Preheat oven to 250 degrees.
2. Line a baking sheet (usually I use two baking sheets because the matzah doesn’t quite fit on one) with parchment paper (or Silpat). Place matzah in an even layer on baking sheet and set aside.
3. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
4. Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10-20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20-30 minutes.
5. Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours (this is usually an agonizing time for Gavin).
6. Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature (Gavin and I store the stuff in a container in the fridge).