So I actually made a batch of this over a month ago for a friend and almost forgot that I had promised to post the recipe in time for Passover. I make this delightfully simple matzah based candy every year, and it never fails to impress, but it is far from original so I’ll keep this post brief. I originally tasted it made with saltine crackers as a kid and I, like many many other Jews, adapted the recipe using matzah. Variations on this treat abound so get creative. I recently came across one that puts a layer of coconut in between the toffee and the cocolate, which I may try if I have some coconut left over from my soon to be made macaroons. If you want to be truly from scratch about this, you can use Gordon’s guide to making your own matzah, or you can skip that part and just buy a box.
The toffee is incredibly sticky when it is still liquid. While I normally use a silpat for lining baking sheets, in this recipe you need some side coverage that a silpat won’t provide. Parchment paper is the best option but you can also use greased/buttered aluminum foil, but be prepared to have a few bits to peel off the bottom of the candy.
- 2 sticks butter
- 1 C. packed brown sugar
- about 6 matzo crackers
- 1 12 oz bag chocolate chips
- chopped nuts (optional)
- Preheat your oven to 375ºF.
- Line a baking sheet with parchment paper or well greased foil. Cover the bottom of the baking sheet with matzah (the bigger the pieces the better).
- In a non-stick pot melt your butter and brown sugar, over low heat until the mixture begins to bubble and the sugar crystals have melted into a toffee.
- Pour the toffee over the matzah and use a spatula to spread it evenly.
- Bake in the oven until toffee begins to bubble, about 10 minutes)
- Remove from oven and quickly sprinkle the chocolate chips over the top so they melt. If they are not fully melted you can pop the pan back in the oven for 30 seconds to speed things up. Use a spatula to spread the chocolate evenly.
- Sprinkle with any nut or toppings and allow to cool completely.
- Break into pieces and enjoy.