Matzah Toffee

I knew immediately after making this Christmas Crack that I would be turning it into Matzah Toffee for Passover (and I have been talking about it all week).  Because the stuff is down right addicting, I haven’t made it since Christmas.  But, when I finally had some down time today in between watching movies, I turned this plain matzah into a rich and crunchy snack.

 

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I followed the exact same recipe as before, except I substituted in matzah for saltines.

 

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Oh…and I didn’t have any chocolate chips in the house (having used the rest for this morning’s pancakes), but this TJ’s Pound Plus bar was the perfect dark chocolately substitute.

 

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Toffee is an easy sweet to make…just two ingredients and some patience at the stove.

 

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It took all of my willpower not to dig right into the toffee before spreading it out over the matzah.  I did lick the dark chocolate off of the spatula after spreading it out over the top of the toffee.

 

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This enticing Passover candy is currently hanging out in the refrigerator.  Tomorrow, I will break it up and give it a try.  My mouth is watering just thinking about it! 

Sweet (Chocolate Toffee) Dreams!

 

 

Matzah Toffee

Adapted from Averie Cooks

 

Ingredients

2-3 sheets of matzah (broke up as needed)

2 sticks of butter

1 cup brown sugar (I used light)

1/2 tsp vanilla

1 package chocolate chips (or 1 TJ’s Pound Plus bar)

 

Directions

-Preheat oven to 350 degrees.  Cover a 9×13 pan with foil.  Spray well with Pam to cover.

-Break up matzah as needed to cover the entire bottom of the pan.

-In a saucepan on the stovetop, combine butter and brown sugar, stirring constantly until boiling.  Continue to stir for 3 minutes until thickened.  Cool slightly and then stir in vanilla.

-Bake in preheated oven for 5-7 minutes until mixture starts to bubble.

-Remove from oven and cover toffee with chocolate.  Return to oven for 2-3 minutes until chocolate starts to soften.  Spread chocolate with a spatula to cover toffee.

-Optional: cover with almonds, walnuts, sprinkles, or anything else you want!

-Let cook completely or place in fridge/freezer before breaking apart.

-Store in airtight container.

 

Consider yourself warned…This stuff is alarmingly good!!!

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4 thoughts on “Matzah Toffee

  1. Hi Jen,

    FYI–I make that toffee recipe and use a little more than 1/2 stick of butter with 1 cup of brown sugar and 3 matzah sheets, and it’s yummy!

    Mimi

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