|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.
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.|
|In the saucepan.|
|It has come to a boil!|
|Chocolate chips melting.|
|Sprinkled with nuts and salt.|
|The whole pan.|
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.|