Matzo Salty Surprise
Makes 15-18 pieces
Ingredients
- 2-4 sheets unsalted matzo
- 3 sticks unsalted butter
- 1½ cups light brown sugar, packed
- 1½ tsp vanilla extract
- 1 cup semisweet or dark chocolate chips
- sprinkle of kosher salt
- ½ cup slivered toasted almonds (walnuts or pecans)
- nonstick cooking spray
Equipment
- 9" x 13" rectangular baking pan
- offset spatula
How-to
Make & Bake Toffee
- Preheat oven to 325º
- Line a rimmed baking dish with aluminum foil and spray with nonstick cooking spray
- Line the bottom of the pan with matzo in one layer, using as many whole sheets as possible, breaking extra pieces to fill in any spaces
- In a small heavy saucepan, melt the butter. Once the butter is melted, add the brown sugar and whisk together. Cook on medium heat until the mixture starts to boil. Keep at a rolling boiling for 4 minutes, whisking constantly
- Remove from heat and whisk in vanilla extract. Pour over the matzo in thin even layer that should come to about ¼" over the matzo
- Bake 20 minutes. It will bubble as it bakes, but check every so often to make sure it is not burning in spots. If it is, gently redistribute caramel with a heat-proof spatula and return pan to oven
Add Chocolate & Almonds
- Remove pan from the oven and immediately cover evenly with a layer of chocolate chips.
- Let stand for 4 minutes, then spread melted shiny chips gently with a rubber spatula or offset spatula
- Sprinkle generously and evenly with kosher salt and cover with a layer of sliced almonds or other toasted nut (chopped walnuts or pecans work great)
- Let cool and then refrigerate for 1 hour
- Break into pieces to serve or store in an airtight container or plastic bag. These goodies refrigerate and freeze well, and keep at room temperature for about 1 week