Toffee Matzah
First of all, Happy One Year Anniversary of Lissa Bakes! And second, Happy Passover!
That means no bread, but that doesn't mean no fun! I made caramel-chocolate matzah!
This is super simple, and super good!
First, get your matzah.
Then, make caramel. I love love love caramel, and this recipe makes a lot of it!
Cover the matzah with the caramel and bake it to make it crunchy and crispy.
Finally, cover with chocolate chips, let them melt, and refrigerate it!
And we're done! Easy, right?
Recipe (there are so many variations on the internet, but this one is from right here):
4-6 unsalted matzahs
1 cup butter
1 cup firmly packed brown sugar
3/4 cup chocolate chips or chopped chocolate (semi-sweet is what the original calls for, but dark is what I used)
Preheat the oven to 375°F. Line one large or two small-ish cookie sheets with foil. Be sure to completely cover it. Cover the bottom of the sheet with baking parchment — on top of the foil.
Line the cookie sheet with matzah. It's okay to break some of them to get the whole thing covered.
In a heavy saucepan, combine the butter and brown sugar. Cook over medium heat, stirring constantly, until it boils (2-4ish minutes), then continue to stir for 3 more minutes while it's boiling. Pour over the matzah and spread it out to cover everything.
Turn the oven down to 350° and bake for 15 minutes. Check every few minutes just to make sure it's not burning. If it seems to be burning, turn the oven down to 325.
Take it out of the oven and sprinkle with the chocolate. Let it stand for 5 minutes, then spread the chocolate to cover the caramel.
Break it into small-ish pieces and freeze in the pan until set.
That means no bread, but that doesn't mean no fun! I made caramel-chocolate matzah!
This is super simple, and super good!
First, get your matzah.
Then, make caramel. I love love love caramel, and this recipe makes a lot of it!
Cover the matzah with the caramel and bake it to make it crunchy and crispy.
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| How cool is this? |
And we're done! Easy, right?
Recipe (there are so many variations on the internet, but this one is from right here):
4-6 unsalted matzahs
1 cup butter
1 cup firmly packed brown sugar
3/4 cup chocolate chips or chopped chocolate (semi-sweet is what the original calls for, but dark is what I used)
Preheat the oven to 375°F. Line one large or two small-ish cookie sheets with foil. Be sure to completely cover it. Cover the bottom of the sheet with baking parchment — on top of the foil.
Line the cookie sheet with matzah. It's okay to break some of them to get the whole thing covered.
In a heavy saucepan, combine the butter and brown sugar. Cook over medium heat, stirring constantly, until it boils (2-4ish minutes), then continue to stir for 3 more minutes while it's boiling. Pour over the matzah and spread it out to cover everything.
Turn the oven down to 350° and bake for 15 minutes. Check every few minutes just to make sure it's not burning. If it seems to be burning, turn the oven down to 325.
Take it out of the oven and sprinkle with the chocolate. Let it stand for 5 minutes, then spread the chocolate to cover the caramel.
Break it into small-ish pieces and freeze in the pan until set.
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