I'm not really known for my baking abilities but there is one dessert that year after year I am asked to bring to my family's Passover seder: Chocolate Toffee Matzah Crackers. This addicting treat is easy to make and so delicious that your family will want it every year.
Serving Size
Makes 24 2-inch crackers. Serves 8 to 10 people (or 2 small children who steal the squares while you cut them).
Ingredients
- 4 to 5 pieces of matzah
- 2 sticks unsalted butter (1 cup)
- 1 cup packed brown sugar
- 1 cup chocolate chips
- Finishing salt to taste (I used Maldon)
* If you use salted matzah or salted butter, you may not need the finishing salt. But I definitely recommend having some combination of salty and sweet in your finished dessert because otherwise it will be too sweet.
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Recipe Steps
1. Pre-heat your oven to 350 degrees.
2. Line a baking sheet with aluminum foil. (I love the oversized heavy duty stuff for this treat because the toffee gets very sticky.) Cover the foil with parchment paper.
3. Place matzah pieces in a single layer, fully covering the baking sheet. You may need to break a few pieces to make them fit.
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4. Heat the butter over medium heat until melted then add the brown sugar. Stir continuously until boiling (3 to 5 minutes). Continue to stir until the toffee begins to look lighter in color and foamy in texture. Be careful not to let it burn!
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4. Pour the heated toffee over the matzah. Spread it so that all crackers are covered.
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5. Put toffee-covered matzah into the oven for 8 to 10 minutes. The toffee should start to bubble again and get a little darker. Watch that the corners of the matzah do not get too dark.
6. Take the matzah out of the oven and evenly scatter chocolate chips on top. After they have had a chance to melt a bit--a minute or two--spread the chocolate chips so that they completely cover the matzah. Then sprinkle salt on top of the chocolate.
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7. Put dessert into the fridge to cool. After 30 mins, take it out of the fridge and cut into 2 inch pieces. (If you do it too early, the crackers won't be set enough and if you do it too late, they will be hard to cut.) Do not pull apart yet. Put back in fridge for 10 more minutes.
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8. Take out of fridge and serve immediately.
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* I usually make this ahead for the seder. It lasts for a few days in the fridge or on the counter if your family doesn't eat it before then. This treat can be made year-round with saltine crackers, but something about the matzah's texture makes it extra yummy.
