Prep time: 10-15 minutes Bake/Cook Time: 20 minutes plus 1 hour chill time Total time: 1 hour 35 minutes
Preheat to: 350
Ingredients:
Amount
Ingredient
3 sheets
matzo
1 cup
butter
1 cup packed
dark brown sugar
1 cup
chocolate chips
Optional toppings
pistachios, kfp sprinkles, shredded coconut, etc.
Instructions:
Preheat oven to 350F/125C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a tinfoil.
Cover baking sheet with one layer of matzo sheets. You will need to break some matzah sheets into smaller pieces in order to completely cover the pan.
In a saucepan set to medium heat, melt butter and brown sugar, stirring constantly. Once mixture comes to a boil, allow to cook for 3 more minutes, until foamy, thick and mixture pulls away from the sides of the pan. Remove from stovetop.
Pour the butter and sugar mixture over the matzo sheets. Spread it with spatula to ensure it gets everywhere in an even layer.
Bake toffee-covered matzo in 350F oven and bake for 15 minutes, checking every so often to make sure it doesnβt burn. Reduce heat to 325 if itβs browning around the edges.
After 15 minutes, once the butter and sugar mixture have bubbled up and are golden brown, remove baking sheet from the oven. Sprinkle chocolate chips over toffee mixture immediately. Let sit for 5 minutes to melt. Once melted, spread chocolate chips evenly with a spatula over the toffee mixture.
I'm a purist and enjoy mine with no toppings, but feel free to top with coloured sprinkles, nuts or toppings of your choice. Allow to cool and harden for about 2 hours (less if you can eventually move it to the refridgerator). Break into pieces and enjoy.
Serving instructions and additional notes:
Once the chocolate is firm enough to handle, break sheets of matzo into small pieces.
Photos:
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