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cartoon by marc johns.

Sunday, April 24, 2011

Passover: Chocolate-Covered Toffee Matzo


Chocolate, pecans, and a little bit of salt.

The other side of the matzo: toffee!
This stuff is super good and really addicting because of the salty/ sweet thing going on.  When I first made it, it was really sticky and stuck in your teeth, but a few days later, the stickiness subsides.  Also, if you serve it cold, it isn't sticky.  All I want to do is keep eating it.  I think it would also be really good to make this recipe with saltines if it isn't Passover.  Really, any cracker-type thing that is a little salty would be a good pick.  

I adapted this recipe, but the original recipe is on the blog Once Upon a Chef.  

It makes about 35-40 2 inch pieces of the treat.

Ingredients: 
Ingredients.
4-5 lightly salted matzos
2 sticks (1 cup) of unsalted butter
1 cup of firmly packed dark brown sugar
1 12 oz. bag of semi-sweet chocolate chips
1 teaspoon of vanilla extract
1 cup chopped pecans
1/2 teaspoon of kosher salt

1. Preheat oven to 350 degrees.
2. Line rimmed baking sheets with heavy duty aluminum foil (because making this is super messy) and then put parchment paper on top. (I just bought throw-away roasting pans to make this in.) 
3. Cover the baking sheet with matzo, breaking squares apart so that every part of the sheet is covered.  
I got it covered.
4. Begin to make the toffee: combine butter, brown sugar, and vanilla in a medium saucepan.  Cook over medium heat and constantly whisk until the mixture comes to a boil.
In the saucepan.
It has come to a boil!
5. Immediately pour toffee over matzos and use a spatula to spread evenly over the matzo.
Pour
And Spread.
6. Put the toffee-covered matzo in the oven and bake for about 10 minutes, or until the toffee is bubbled or cracking.
Bubbled toffee.
7. Immediately scatter chocolate chips on top of the toffee.  Wait a few minutes for it to melt and then spread evenly over the matzo.
Chocolate chips melting.
Chocolate spread.
8. Sprinkle with pecans and kosher salt.

Sprinkled with nuts and salt. 
The whole pan.
9.  Put the matzo in the refrigerator for about 45 minutes (not longer or it will get too hard) or in the freezer for about 15 minutes.
10.  Using a large knife, cut into 2-inch pieces, or do what I did: just break apart with your hands into uneven pieces.  Enjoy!

The final product.
The underside of the final product.
Little Face sampling the matzo.... 
She likes it!

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