Saturday, April 26, 2008

Matzoh Crack

We used to call it toffee matzoh around here, but the description from Smitten Kitchen seems to have taken hold this year and for good reason. This stuff is delicious and, yes, downright addictive. In fact, it's what gets us through the long, tedious, post seder days of Passover.

It takes all of 10 minutes to make and the only hard part is waiting for it to cool. Heat a stick of butter and a half cup of brown sugar in a saucepan and cook until the sugar is dissolved. Add a pinch of kosher salt and 1/2 teaspoon of vanilla extract. Set aside to cool. Line 2 cookie sheets with foil and cover completely with matzoh, breaking the sheets as necessary to fill in gaps. Spread the melted sauce evenly over the matzoh and pop into a 350 degree oven until caramel starts to bubble. Remove from the oven and sprinkle with chocolate chips. Wait 5 minutes or so, until the chocolate is soft, and spread evenly over matzohs. You can top the melted chocolate with chopped nuts if you like. Put trays in the refrigerator to cool. Then eat. Not all at once if you can help it.

I probably should have brought this up before the end of Passover, but the good news is you should be able to find marked down matzoh in stores now.


Ali said...

Thanks for the great recipe! This was gone before any of the other desserts at the potluck we brought it to. Do you normally use unsalted (as we did) or salted matzoh?

Hillary said...

I LOVE the title of this post. My friend gave me a similar recipe and just about called it the same thing. I'm so happy Passover is over but now I kind of want some of this! :)