Toffee Matzoh
Submitted by SlowHand on 13 August 2007 - 6:30am.
This is a long time family holiday favorite. Truth is, this is good any time of year. It is easy to make, delicious and will make your passover a holiday to remember.
Ready
- 4-6 matzoh sheets
- 1 cup (2 sticks) unsalted butter
- 1 cup firmly packed brown sugar
- (dark chocolate, milk chocolate, white chocolate — any one of these or combination— about ¾ cup total. for easiest melting, use chips or chop chocolate finely before sprinkling over hot matzoh)
Set
- Cookie sheet
- Aluminum foil
- Cooking parchment
- Sauce pan
Go
- Preheat oven to 375°F degrees.
- Line a cookie sheet (a jelly roll pan with sides works best) with aluminum foil. Top with a layer of cooking parchment (it’s sticky stuff!)
- Line pan bumper-to-bumper with whole matzohs, breaking some to fit when necessary.
- Melt butter and brown sugar in heavy saucepan. Cook over medium heat, stirring constantly until mixutre comes to a boil. Continue cooking 3 more minutes stirring constantly. Remove from heat and pour over matzoh.
- Place in oven and immediately reduce heat to 350°F. Bake 12 minutes or so, checking often so make sure it doesn’t burn.
- Remove from oven and immediately sprinkle with chocolate chips or finely chopped chocolate. Allow to stand for about 5 minutes to let chocolate soften, then spread chocolate over matzohs. You can add chopped toasted almonds at this point if desired.
- Leave overnight to harden, or cool a bit then place in refrigerator until hardened. Break into pieces.
Re: Toffee Matzoh
Submitted by advert on 11 December 2009 - 4:06am.
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