Here is a delicious Passover dessert that is quick to make. Kids and adults alike love this crunchy, salty-sweet treat that has become a special tradition in our family! Caramel toffee is baked onto crispy matzoh squares and sprinkled with chocolate and nuts while it’s still warm. When it cools, the large matzohs are broken into small pieces so no one knows just how much you are eating! This recipe is simple enough for children to help make.
6 sheets matzohs
1 cup (two sticks) butter
1 cup firmly-packed brown sugar
1 1/2 cups semisweet chocolate chips (or chopped dark chocolate)
1 cup toasted sliced almonds or chopped pistachios (optional)
1. I’m not a fan of aluminum foil but it is very helpful in this case (unless one of your favorite pastimes is scraping burned sugar off your baking trays — mine is not!). Line a rimmed baking sheet with foil, making sure the foil goes up and over the edges of the pan. Cover the foil with parchment paper. Preheat the oven to 375ºF.
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. Bake matzoh for a few minutes to crisp it a little before making the caramel toffee. Don’t let it get brown.
4. Next, melt the butter and brown sugar together in a saucepan on medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add a pinch of salt, and pour over matzoh. Work quickly to spread the caramel evenly over the matzoh with a spoon or spatula.
5. Reduce oven temperature to 350ºF. Bake caramel-covered matzoh for 15 minutes. Careful it doesn’t burn; reduce heat as needed.
6. Remove from oven and cover with chocolate chips while it is piping hot. Let rest 5 minutes, then spread the melted chocolate with an offset spatula.
6. Sprinkle with sliced almonds or pistachios and a little coarse salt and let cool completely before breaking into cookie-sized pieces. Store in an airtight container until ready to serve.