Chocolate Toffee Matzoh For Passover...Or Anytime

When it comes to celebrating holidays, do you stick to traditional dishes,

 or try new recipes each year?

I'm kind of a creature of habit, but every now and then, 

a new recipe jumps out at me, and I've got to try it.

Or sometimes, this happens: 

 

Truth is, I was terrified to make this, 

because it's exactly the kind of thing that I'd pick at all day long,

and without realizing it, it would be gone 

faster than it took Moses to part the Red Sea. 

But, after that public call-out on Facebook, 

what choice did I have?

So, for the sake of my people who still think that 

the one and only true Passover dessert is sponge cake, 

I had to try it.

 You're welcome.

And, for the record, you don't have to be Jewish to make this,
nor should it be reserved only for Passover. 

On the first night of Passover, my cousin asked me what I brought.

"Oh how funny, my daughter-in-law is bringing chocolate-covered matzoh, too!"

DIL is not even Jewish, but how sweet she is, to make a special Passover dessert.

I discreetly tucked mine away, so DIL wouldn't see it.

Of course, leave it to Mr. Goo Shoes to say,

"didn't you bring that, too?"

I gave him a kick under the table, but DIL didn't hear, thankfully.

DIL's chocolate toffee matzoh was a hit!
Someone asked her how she made it,

and it sounded exactly like mine. 

The only difference is that she covered some in white chocolate, 
and didn't use nuts.

I will tell you that chocolate toffee matzoh is sweet! 

I'd like to say that a little goes a long way,
but I couldn't stop eating it.

The recipe I used called for it to be covered with salted chopped nuts.

I used nuts on half my matzoh, thinking I'd like it better without.

Nope. 

It was waaaaayyy better with nuts, IMHO.

The salty/sweet thing is amazing. 

Next time, I might try sprinkling some sea salt on it instead of nuts,

especially if I was bringing it somewhere that nut allergies were a concern.

The recipe I used is from Oh Nuts! Sweet and Crunchy. 

 I followed the recipe exactly, 

except that I used four sheets of matzoh (I couldn't fit five on my baking sheet).

Let me tell you, four sheets of matzoh makes a lot of dessert.

If I would have made only two sheets, it would have been enough.

Dayenu.*

 

*For my non-Jewish friends, Dayenu is sung at the Passover seder,

meaning "it would have been enough," as in,

if God had performed only one miracle instead of many, it would have been enough.

Chocolate Toffee Matzoh

Recipe by Oh Nuts! Sweet and Crunchy

 

4-5 sheets plain matzoh

1 stick butter

1 cup packed brown sugar

2 cups chocolate chips (or any flavor chips you want)

1/2 cups salted chopped nuts (*NOTE: Peanuts are not kosher for Passover; all other nuts are.)

Preheat oven to 350°

Line a rimmed baking sheet with foil or parchment paper and spray with cooking spray.

Arrange the matzoh on the pan to cover the entire surface, breaking matzoh to fit.

Combine butter and brown sugar in a small saucepan. If you are using unsalted nuts or unsalted matzoh, add about 1/2 teaspoon of salt.

Place the pan over medium heat, and stir while the butter melts and the sugar dissolves. Continue to cook the sugar, stirring frequently, until it starts to boil.  Once it's at a full boil, cook for one minute more, stirring constantly.
Take the pan off the heat and pour the sugar syrup all over the matzoh. Try to drizzle it so it's evenly spread over the pan.
With a knife or spatula, gently spread toffee around so it's covering most of the matzohs. Work quickly while it's still hot and liquid.  It will spread in the oven, so don't worry if you miss a few spots. 
Place the tray of toffee-covered matzoh in the oven, and bake for 5-7 minutes, until the toffee is bubbling all over.
Let the toffee sit for one minute, after it's out of the oven.
Sprinkle the chips all over the toffee, and let them rest for one minute. The heat from the toffee will melt the chocolate.
Using a knife or spatula, spread the melted chips all over the toffee, so that it is completely covered. 
Sprinkle the chopped nuts on top of the chocolate. Gently press into the chocolate so they adhere. 
Refrigerate the tray of chocolate toffee matzoh until chocolate is cool and set, at least 30  minutes.
After completely cooled and set, peel the foil or parchment paper off and break the matzoh into small pieces. 
Store in air-tight container at room temperature or in refrigerator up to one week; or freeze. 

I ended up taking my chocolate toffee matzoh back home.

I socked half of it away in the freezer so that 
no one else in my house would know where it was.

Well, you're supposed to hide the matzoh on Passover, aren't you? 

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