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.
4 sheets of regular matzah
1 cup unsalted butter
1 cup brown sugar
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.