Chocolate Toffee Matzoh
Inspired by a friend who makes this each Passover. It's similar to the saltine crack, but with a lighter hand on the toffee and chocolate. I personally prefer a semisweet chocolate here to a bittersweet.
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1/2 lb matzoh
1/2 cup butter (1 stick) 1 cup brown sugar 8 oz chocolate chipes |
Preheat oven to 350°.
Line cookie sheets with foil and lay matzoh on sheets. Use a serrated knife to gently saw the matzoh in half to fit more per pan. Boil the butter and sugar together until the mixture is thick enough to coat a spoon. Brush the matzoh generously with the toffee mixture. Bake the matzoh for 3-4 minutes, until the toffee is bubbling. Watch closely to make sure it doesn't burn. Cover with chocolate chips and return to the oven to start the chips melting, about 1 minute. Spread the chocolate to cover the matzoh. Freeze until hard, then break into pieces. Store cold. |