{recipe} Salted Chocolate Matzah Toffee

I haven’t blogged in awhile because I’ve been working on another project – having a baby! Yesterday he was three weeks old and things are normalizing pretty quickly, so I was able to find time to make this toffee for a Passover Seder we were invited to last night… and baby even slept well enough for me to write up the recipe and share it.

This is one of those recipes that has been around for a long time and has many subtle variations. Some recipes I’ve used have not worked as well, as the toffee has burnt, separated, not hardened, or what have you. This seems to be the one that works the best. I also add more stuff on top than most recipes–in this case, a mix of shredded coconut, sliced almonds, cocoa nibs, and a sprinkling of fleur de sel.

Around Christmastime, I make this with Saltines in place of the matzah, which is equally tasty. If you use Saltines, omit the salt on top or they will be too salty.

A note: this recipe is not kosher for passover. I think you would need to use kosher margarine and kosher vanilla for it to pass muster, but in case you haven’t noticed, I am not a rabbi. If you need to make it kosher, check with an expert!

Salted Chocolate Matzah Toffee
makes one half sheet pan

INGREDIENTS:

• 4 or 5 matzah crackers
• 1 cup butter, cut in pieces
• 1 cup packed dark brown sugar
• 1 tsp vanilla extract
• small handful (about 1/3 cup) sliced almonds
• small handful (about 1/3 cup) shredded coconut
• small handful (about 1/3 cup) cocoa nibs
• 1 1/3 cup semisweet chocolate chips
• fleur de sel to taste

METHOD:

• Preheat oven to 350 F.
• Line a half sheet pan with heavy duty aluminum foil, ensuring that the foil covers the edges.
• Arrange matzah crackers in a single layer in the pan. Break up pieces to get a perfect fit in the spaces.
• Put butter in a heavy saucepan and turn heat to  medium. When butter starts to melt, add brown sugar and stir with a heatproof spatula. When butter is completely melted, bring to a boil and cook the mixture at a full boil for 3 minutes while stirring constantly. (At first the mixture will be separated but after the 3 minutes of boiling it should be emulsified together.)
• Remove from heat and stir in the vanilla. Pour evenly over the matzah and spread gently and evenly with the spatula.
• Bake for 15 minutes.
• Meanwhile, combine coconut, almonds, and cocoa nibs in a bowl with your hands to mix evenly.
• After 15 minutes in the oven, remove pan and wait for about a minute for most of the bubbles to subside.Sprinkle chocolate chips over the top of the hot toffee and wait 3-5 minutes, until chocolate melts. Carefully spread chocolate with a butter knife or offset spatula.
• Evenly distribute coconut mixture on top of chocolate and very gently press in with a large flat spatula. Sprinkle fleur de sel over the top.
• Let cool at room temperature, then put in the fridge for at least an hour to set. Break into pieces. Lay on a plate in a single layer with parchment in between.
• I would tell you how to store this in an airtight container, but it’s highly addictive and I predict you will eat it all within 24 hours so why bother?