Archive for the ‘recipes’ Category

Matzoh Toffee

April 8, 2010

Got a few extra boxes of matzoh burning a hole in your pocket?

If you’re anything like my mom (who would happily eat matzoh with butter for breakfast for the rest of time), you’ll hoard those matzoh boxes until next Passover.  But if you’re looking to do something fun with your leftover matzoh this year, here is a recipe for AMAZING matzoh toffee!  This is the first time I’ve ever made matzoh toffee, and it was a huge hit among all my toffee-loving chocoholic friends at this years’ seder.  Anything covered in butter, chocolate, and sugar — I mean, really, how can you go wrong?

This is one of the quickest, easiest, and yummiest recipes I’ve ever made.  You can buy already-made matzoh toffee from Whole Foods (it’s my fave), but you’ll get a lot more gratification out of telling your fellow seder-ers that you made it yourself.

Matzoh Toffee – a recipe lovingly passed on from my mother

(can be made with or without the almonds)

Ingredients

  • 3 1/2  sheets unsalted matzos
  • 1  cup  unsalted butter
  • 1  cup  firmly packed light brown sugar
  • 1  cup  semisweet chocolate morsels
  • 1/3  cup  finely chopped toasted slivered almonds

Preparation

1. Line a 15- x 10-inch jelly-roll pan with nonstick aluminum foil. Arrange matzos in prepared pan, breaking as necessary to fit and completely cover bottom of pan.

2. Bring butter and brown sugar to a boil in a small saucepan over medium-high heat, stirring occasionally. Boil, stirring constantly, 3 minutes. Carefully pour mixture evenly over matzos in pan, and spread over matzos.

3. Bake at 350° for 15 minutes. (Mixture will start to bubble at about 10 minutes. Continue to bake to 15 minutes.) Carefully remove pan from oven to a wire rack. (Mixture will still be bubbly.) Let stand 1 minute at room temperature or until no longer bubbly. Sprinkle top evenly with morsels; let stand 1 minute or until morsels soften. Spread morsels over brittle. Sprinkle with almonds; let stand at room temperature 30 minutes. Place pan in refrigerator; chill 30 minutes or until chocolate is firm. Break into about 20 pieces. Store in an airtight container up to 1 week in refrigerator.

Note: I used Manischewitz Unsalted Matzos.

A delicious treat you can enjoy long after the “chametz” is allowed back in the house!