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With the Passover season in full-swing, matzo is everywhere. But everyone knows matzo by itself is not the tastiest. Enter Judy Bart Kancigor, with her recipe for chocolate-covered matzo toffee. It's a perfect recipe for dessert or even just a snack. Judy, who wrote Cooking Jewish told Tonia's Kitchen she starts with butter and brown sugar, stirred and heated. Judy puts matzo on a tin-foil lined cookie sheet, and pours the butter and brown sugar mix over it. She then puts it all in the oven for a few minutes and when it's hot, she takes it out and pours chocolate chips over it all. Those chocolate chips will melt, and when they do, she spreads the chips all over the matzo and lets it cool. It makes a wonderful Kosher for Passover treat! Find out more here
CHOCOLATE-COVERED MATZOH
TOFFEE
Source: “The Perfect Passover Cookbook” (an ebook by
Workman) by Judy Bart Kancigor
Yield: Not enough!
About 4 boards matzo
1 cup (2 sticks)
unsalted butter or nondairy margarine
1 cup (packed) dark
brown sugar
2 cups (12 ounces)
semisweet chocolate chips
1/2 cup walnut
pieces, toasted and chopped (optional)
1. Preheat oven to 450°F. Line a 17-inch baking pan with
aluminum foil or parchment paper.
2. Arrange matzo in prepared pan, breaking them, if
necessary, to fill all spaces.
3. Bring butter and brown sugar to a boil in small saucepan
over medium heat, stirring constantly. Cook until thick and syrupy, 3 minutes.
Pour toffee mixture over matzo and spread out evenly. Bake until bubbly, 4
minutes.
4. Remove pan from the oven and sprinkle chips over toffee.
Bake 1 minute more. Remove pan from oven and set aside until chocolate has
melted, about 5 minutes. Spread melted chocolate out evenly. Sprinkle with
walnuts, if using. Refrigerate until chocolate is firm, 30 minutes to 1 hour.
Cut or break into pieces. And don’t throw away leftover crumbs. My friend
Joanne suggests sprinkling them over ice cream.
© 2015 by Judy Bart Kancigor
www.cookingjewish.com
