Do Or Pie


Chocolate Matzah Toffee Crunch


This evening is officially the end of Passover. Today’s your last chance to make odd flourless concoctions!* Smother matzah in chocolate! Fry it with eggs! I made this matzah toffee recipe for the first night’s seder and have been secretly munching on the leftovers since. Basically if you’ve ever wondered how to mystically transform matzah into a giant pan-sized candy bar this is your answer. It’s sort of mind-blowing.

*How is it possible that a dozen eggs can replace flour and make cake? As a wise friend once said, baking is basically magic.

Recipe from David Lebovitz

4 sheets of regular matzah
1 cup unsalted butter
1 cup brown sugar
Sea salt
1/2 teaspoon vanilla extract (not typically Kosher for Passover; exclude if you need to)
1 cup semisweet chocolate chips
1 cup toasted chopped almonds or other nut (walnuts, hazelnuts, really anything would be good)

1. Preheat the oven to 375 degrees.

2. Cover a baking sheet entirely with aluminum foil. You’re not going to want to scrape toffee off your baking pan so be thorough. Spread a piece of parchment paper on top of the foil.

3. Break 4 pieces of matzah and arrange on the baking sheet so that the entire pan is covered. You may need to do some puzzle-like arranging.

4. Melt butter in a pan with brown sugar over medium heat stirring constantly. When it starts to boil, set a timer for 3 minutes. Stir while the mixture boils. After 3 minutes remove from heat. Add vanilla and a pinch of salt.

5. Spread the butter/sugar mixture over the matzah to cover it completely.

6. Turn down oven temperature to 350 degrees. Bake for 15 minutes. Toffee will be bubbly.

7. Sprinkle 1 cup of semisweet chocolate chips over the entire pan and let them hang out for about 5 minutes. After 5 minutes, spread the chips around with a spatula to cover the entire pan. Sprinkle on toasted nuts if you are using them.

8. Let the pan sit and cool for a few hours. Chocolate will solidify and you can now break the matzah into pieces. Magical matzah consumption ensues. Have floss handy… just taking care of you all.


1 Comment



I’ll skip the part where I make excuses for not posting recently because the Passover baking that’s about to happen here is DEFINITELY going to make up for my absence. First order of business: macaroons. I keep mentioning these to various friends/acquaintances and have realized that many people just think I’m pronouncing French (macaron) incorrectly. I’m not the kind of person to walk into a bakery and order a croissant with appropriate pronunciation (couldn’t do it if I tried) so it’s not a big deal. But these are two very different cookies. Well, maybe. What actually is the difference? [5 minute break to google the answer to this question. Ok, we’re good now.] Apparently, the recipes for each derives from the same kind of cookie: an almond-based cookie with egg whites and sugar. Both macaro(o)ns have an egg white base, just one uses coconut instead of almond paste and the other uses almond flour. So they’re cousins. You can read more here. But the Jewish one is the kind we care about for the foreseeable future. These are really easy and taste approximately 1000 times tastier than the ones from the grocery store.

12 oz sweetened shredded sweetened coconut
1 cup sweetened condensed milk
1/4 tsp salt
1 tsp vanilla extract*
2 large egg whites
Semisweet chocolate chips (optional)

*If you are keeping Kosher for Passover be careful about this ingredient. You probably know this already.

Whisk egg whites until soft, foamy peaks form.

In a separate bowl, combine coconut and sweetened condensed milk. Add salt and vanilla. Fold in egg whites.

Using a spoon place batter on a parchment lined baking sheet. These won’t spread much at all so don’t worry about crowding the pan. I like mine small (about 2 tsps of batter per cookie). But if you like bigger cookies I’m sure no one will protest. Bake at 350 degrees for 10 to 15 minutes depending on size. Macaroons are done when bottoms and edges are golden.

Remove from parchment immediately to cooling rack. These little guys get sticky. The macaroons will solidify as they cool. Once completely cool, melt chocolate and dip/drizzle onto macaroons. They’re great without chocolate too.

Consume while watching the Rugrats Passover episode. No, but really it’s so good.