More Matzoh

I know it is late in the Passover week, however I couldn’t let the holiday pass by without making the infamous Matzoh Toffee.

It’s easy, it’s impressive, it taste good, it’s addicting.

This year I made a double recipe and made on with bittersweet chocolate and one with white chocolate.  After the chocolate set for a few minutes, I sprinkled with a little fleur de sel.  Yum….

I took a huge box of it to friends last night and before we left it was pretty much gone.  Don’t wait until next Passover to make this….

Enjoy!

 

More Matzoh


Ingredients

1 cup butter, melted
1 cup brown sugar
4 slices matzoh
12 oz chocolate of your choice

Instructions

Pre-heat oven to 450*
Line a sheet pan with heavy duty foil and lightly spray with cooking spray

Melt butter in heavy bottom pot.  Add brown sugar and bring to a slow boil.  Boil for 2 minutes.  Let it get a little thick.  Pour over matzohs and spread with an off set spatula.  Put in oven for 5-7 minutes.  Until bubbling and oozing all over.

Take out of oven and set on top of a wire rack.  Sprinkle chocolate over hot toffee.  Let set for 3-5 minutes then spread with an off set spatula, cover thoroughly.  Sprinkle with salt and put in the freezer to set.

Once set, break apart, like toffee.  This is a show stopper!

The Urban Baker / SusanSalzman.com

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