It's been exactly one year, to the day, since my last post, and it's been quite a year. The absence was due to my sudden full-time role as caretaker for my mom, who ultimately lost her yearlong struggle with brain cancer.
So, here i am, trying to put the pieces back together during this strangest of quarantine times. And a big part of that effort is getting back to creating and baking.
Which brings me to this recipe—a riff on the classic chocolate toffee matzah seen at many a Passover seder. But you don't need to be Jewish, or have matzah, to enjoy this treat...most any cracker will do...like saltines, stoned wheat, or water crackers.
Any chocolate will work (Milk, Dark, White), but darker chocolate balances nicely with the super sweet toffee.
If you've made some other version of this recipe, most likely it called for half the amount of butter and brown sugar. I upped the quantities because i realized i prefer the toffee to seep under the matzah, coating the bottom as well as the top. That way, when you go to take a bite, toffee is the first thing your tongue hits.
If you want regular chocolate toffee matzah, you can bake for 12-14 minutes in step 5, and skip steps 6 & 7. Lastly, make sure to line the pan as described below, which will ensure easy removal post-bake.
Yield: about 5 dozen pieces
2 cup (4 sticks) unsalted butter
2 cups firmly packed brown sugar
1/4 tsp fine sea salt
2-3 cups mini marshmallows, depending on your love of marshmallows
1 cup chocolate chips or chopped chocolate
Coarse sea salt for sprinkling
You will also need:
baking pan with sides (half sheet pan 13" x 18')
Parchment paper or silicone baking mat
small silicone spatula
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