Chocolate Toffee Matzah
Inspired by traditional English toffee, this classic Passover dessert recipe for Chocolate Toffee Matzah has matzah coated in a caramel-y, crunchy toffee then covered in melted chocolate and sprinkled with chopped walnuts. This sweet treat has become a post-Seder classic and is a great way to utilize any extra matzah you may have. It’s easy to create, and endlessly versatile depending on your favourite chocolate and toppings.
Prep Time: 30 minutes
Chill Time: 1 hour
Total Time: 1 hour 30 minutes
Yield: 6-8 servings
Ingredients
- 4 to 5 sheets matzah
- 1 lb (4 sticks) butter
- 2⅔ cups granulated sugar
- ¼ cup water
- ¼ cup light corn syrup or agave
- Kosher salt
- 2 cups chocolate chips (semisweet, dark, or white)
- 1 cup crushed walnuts or other topping
- Flaky sea salt, for topping
Method
- Line baking sheet with enough parchment paper to go over the sides slightly.
- Lay pieces of matzah to fill the baking sheet, breaking them up to fit if necessary.
- In a large saucepan, combine butter, sugar, water, corn syrup, and a few pinches of kosher salt.
- Bring the mixture to a boil over medium heat, stirring gently with a heatproof spatula or wooden spoon to ensure that a smooth mixture forms once the butter is melted.
- Scrape down any crystals that form on the side of the pan. Continue to cook until mixture has turned caramel in colour and temperature reaches 300ºF, about 10 to 15 minutes – watch carefully because this can happen quickly and if left on for too long, the caramel can scorch!
- Immediately remove caramel from the heat and pour over matzah, using an offset spatula or back of a spoon. Let sit for 30 seconds.
- Sprinkle caramel with chocolate chips and allow to sit on the (still hot) caramel for 30 seconds to a minute, until the chocolate has melted enough to be spreadable.
- Use an offset spatula or the back of a spoon to spread chocolate evenly over caramel to cover completely.
- Sprinkle chocolate with walnuts, flaky sea salt, and the topping of your choice.
- Push your toppings gently into the chocolate then move sheet tray into the fridge and allow to cool and set for 1 hour.
- Once cooled and hardened, move out of the fridge and use your hands or a knife to break it up into smaller pieces.
- Serve immediately or store in an airtight container in the fridge for up to three months.
From delish.com
