Tuesday, March 26, 2013

matzo toffee for real.

My most vivid memories of Passover are most likely a little different than most. At my house we always used the children's Haggadah which meant that a) our Seders lasted about twenty minutes b) there was a lot of "chanting" and "rapping" and noises involved ie: "let's rap about the seven plagues" and "let's all pretend like we're very tired after walking as long as the Jewish people did". So I've never actually been to a full-blown Seder dinner. Don't get me wrong, I'd totally enjoy every minute.

My love of Jewish culture comes from my mom's side of the family. Although the extent of my Jewish knowledge only reaches as far as knowing what's on a Seder plate, the prayer for lighting the candles on Hanukkah, and having the ability to throw around a few Yiddish phrases every now and then, my respect and love for the culture is more than abundant.

Which brings me to this recipe (PERFECT FOR PASSOVER. YES.). This is matzo toffee. The easiest "candy" you'll ever make and also probably one of the greatest things in the universe. After having to go to three grocery stores to find a box of matzo, I knew this just had to turn out in my favor. It did. Duh.

Let's do this.

We arrange matzo crackers on a cookie sheet, breaking some up to fill in all the spaces. We need to make good use of space, friends.

Butter is melted together with brown sugar, boils, and eventually thickens up to become the loveliest of caramel-like-substances.

Brown sugar butter heaven mixture gets a little vanilla extract mix-in and then is spread over dem matzo crackers.

After being in the oven for a short amount of time (NEVER SHORT ENOUGH), chocolate chips are dropped and scattered right on top. After they have time to melt, they get spread ALL. OVER. Matzo toffee love concoction is dressed up with anything your matzo-loving heart desires. I chose toasted almonds and coconut. 

Cool in the fridge. Break it up. Risk getting a stomach ache and eat all of it.

Matzo Toffee (hardly adapted from David Leibovitz)


1 cup butter or margarine or vegan butter
1 cup brown sugar
1/2 tsp vanilla extract
4-6 matzo crackers
1 cup chocolate chips 
optional: toppings (toasted nuts, coconut, spriiiiinkles)

Preheat oven to 350 degrees and line a baking sheet with parchment paper.

Arrange matzo crackers on baking sheet, making sure to fill in any spaces with broken crackers.

Over medium heat, melt butter and sugar together. Let come to a boil and while still boiling, stir constantly for three minutes.

Remove from heat and stir in vanilla extract. Pour butter-sugar mixture over matzo and spread evenly using a rubber spatula.

Bake for 15 minutes.

Remove from oven, scatter chocolate chips on top, wait five minutes and spread melted chocolate evenly over crackers.

Top with toppings, if desired. Let cool in refrigerator for at least 45 minutes. Break up and EAT.

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