You know you don't live in New York when you struggle to find matzoh at the grocery store 2 days before Passover. That wasn't about to hold me back from getting a hold of some just so I could make these tasty, crunchy, buttery, caramelly morsels, now was it?
I am not sure who pointed me in the direction of this recipe in the first place, or if I happened upon it while perusing David Lebovitz's extensive blog, but I have made these before and recalled them being ridiculously easy, and ridiculously delicious so wanted another go at them.
Chocolate Covered Toffee Matzoh
Courtesy of David Lebovitz
- 4 to 6 sheets unsalted matzohs
- 1 cup unsalted butter, cut into chunks
- 1 cup firmly-packed brown sugar
- pinch of sea salt
- 1/2 teaspoon vanilla extract
- 1 cup semisweet chocolate, chips or chopped
- sea salt for sprinkling
Line a rimmed baking sheet with foil. Lay a sheet of parchment paper over the foil.
Preheat the oven to 375˚
In a medium saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
Put the pan in the oven and reduce the heat to 350˚ (I forgot to do this!). Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while (also forgot to do this!). If it is in spots, remove from oven and reduce the heat to 325˚, then replace the pan.
Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula (I only waited about 1 minute before spreading the chocolate - it was hot!).
Sprinkle with sea salt (or any other topping, of which David recommends a few).
Let cool completely, then break into pieces and store in an airtight container until ready to serve. It should keep well for about one week (if it lasts that long!)