Tuesday, April 15, 2014

Super Easy Chocolate Toffee Matzo: Reader Request!

If you got a chance to read about my super tasty Passover dinner then you know that this holiday also takes away my opportunities to eat bread... and pastries... and cookies.  And it leaves me with a tasteless, unleavened, unflavored cracker.

So what's a girl to do for dessert?  Cover said cracker in sugar, butter, and chocolate.  I've converted many a matzo skeptic with this one-- that it's at the point where it's being requested by people who don't celebrate Passover!  Who am I to deny people tasty desserts?

This recipe is easily made dairy-free by using butter-like spreads such as Earth Balance and Ghiradelli semi-sweet chocolate chips (though for those of you not avoiding dairy, you can add white chocolate chips, peanut butter chips and dairy butter to your heart's content).  And it's a cinch to make.  You may end up covered in chocolate.  I know, I know ... a heavy price to pay, but someone has to do it.

Chocolate Toffee Matzo

1 cup of non-dairy/dairy butter
1 cup of brown sugar
5 matzo sheets
2 cups of semi-sweet chocolate chips
Optional add-ons include: chopped nuts, white chocolate, flavored candy chips, sea salt, dried fruit

Preheat the oven to 400 degrees.  On two baking sheets, spread parchment paper to cover the bottom of the pans (I highly recommend this step-- it will make clean-up much easier).  Lay the 5 sheets of matzo on the pan (you may have to break one of them in half to get them all to fit)

Melt the butter in a stock pot and add the brown sugar to the pot.  Let the mixture boil until a buttery caramel forms.  Once the butter and sugar are mostly incorporated, spoon the mixture on top of the matzo and spread so that it covers each matzo sheet. 

Place the matzo into the oven for 10 minutes, until the butter-sugar mixture is bubbling and baked into the matzo.  Sprinkle your chocolate chips over the matzo and spread the chocolate over the matzo.  At this point, you can add your flavored candies, fruit, nuts, and sea salt.  Allow to cool and then place the baking sheets into the fridge for the chocolate to harden.

Once the chocolate hardens, break the matzo into small pieces and store in the fridge in a plastic ziplock bag. 

Try not to eat it all at once!

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