Chocolate Toffee Matzo

The start of the Jewish holiday, Passover, begins on Friday at sundown. Although Chocolate Toffee Matzo isn’t a traditional Passover dish, it is a delectable and addictive treat. You don’t have to celebrate Passover to enjoy this sweet and salty dessert.

Matzo, an unleavened flatbread, is a key part of the Passover seder and the week long holiday. This flat cracker originated when the Israelites were exiled from Egypt and didn’t have the time to let their bread rise. You can substitute gluten-free crackers or saltines, if you’re not a fan of matzo.

• 4-6 sheets of unsalted matzohs
• 1 cup unsalted butter, cut into chunks
• 1 cup firmly-packed light brown sugar
• 1/2 teaspoon vanilla extract (optional)
• A generous pinch of sea salt (optional)
• 1 cup semi-sweet or bittersweet chocolate chips (I like the brands Guittard or Ghirardelli)

Pre-heat the oven to 350 degrees. Line a rimmed baking sheet with aluminum foil and cover completely, covering the edges of the pan. Spray the foil with a non-stick spray or cover the foil with a piece of parchment paper. Line the covered baking sheet with the matzoh, breaking into pieces if needed, to fit the  entire space.

Brown sugar and butter bubbling away to make toffee.

In a heavy-duty sauce pan, melt the butter and the 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 the heat and add the vanilla and salt, if using. Be careful as hot sugar can cause a painful burn. Carefully pour the boiling mixture over the matzo and spread evenly with a heatproof spatula.

Waiting 5 minutes for chips to melt.

Place the toffee covered matzo in the oven and bake for 15 minutes or until the toffee is bubbling and golden brown. Keep checking the pan to make sure the sugar isn’t burning. Reduce the heat if needed. Remove the pan from the oven and immediately cover with the chocolate chips. Let the chips sit for 5 minutes and then spread them with a heat proof spatula, as they’re melting. Finish with a sprinkle of sea salt. The matzo will keep for one week in an airtight container.

Adapted from the original recipe by Marcy Goldman