Chocolate Toffee Matzoh
Inspired by a friend who makes this each Passover. It's similar to the saltine crack, but with a lighter hand on the toffee and chocolate. I personally prefer a semisweet chocolate here to a bittersweet.
Ingredients
- 1/2 lb matzoh
- 1/2 cup butter (1 stick)
- 1 cup brown sugar
- 8 oz chocolate chips
Directions
- Preheat oven to 350°.
- Line cookie sheets with foil and lay matzoh on sheets. Use a serrated knife to gently saw the matzoh in half to fit more per pan.
- Boil the butter and sugar together until the mixture is thick enough to coat a spoon.
- Brush the matzoh generously with the toffee mixture.
- Bake the matzoh for 3-4 minutes, until the toffee is bubbling. Watch closely to make sure it doesn’t burn.
- Cover with chocolate chips and return to the oven to start the chips melting, about 1 minute.
- Spread the chocolate to cover the matzoh.
- Freeze until hard, then break into pieces. Store cold.