Matzo Crack (aka Matzo Toffee Brittle)
While a lot of people make some sort of matzo brittle/chocolate covered matzo situation for Passover seder dessert, I prefer to make it later in the Passover week with all the leftover matzo we usually end up having.
Ingredients:
A few sheets of matzo (probably about 4 or 5 to cover a baking sheet)
2 sticks of unsalted butter
1 cup of brown sugar
2 (ish) cups of chocolate chips
Any other toppings you want- nuts, coconut, sprinkles, etc
Preheat your oven to 350F and line a baking sheet with tin foil and a sheet of parchment paper. Arrange your matzo sheets on the baking sheet, breaking a few of the squares to make it all lay flat on the pan.
In a small non-stick pan, add your brown sugar and butter over medium heat. As the butter starts to melt, whisk constantly so that the butter and sugar doesn’t separate. Bring the mixture to a boil and cook for another few minutes until it starts to bubble and foam.
With a ladle, ladle the toffee mixture over your sheets of matzo. Place the baking tin in the oven for about 8 minutes or until the toffee topping is bubbling.
Pull the pan out of the oven and sprinkle your chocolate chips over the hot toffee. Wait a few minutes so that the chocolate chips get all melty and then, using a butter knife, spread the (now) melted chocolate chips over the toffee.
Add any other toppings you want now, while the toffee and chocolate are still sticky and melty. This time around, I just went with some sprinkles and some extra chocolate chips.
Leave the pan on the counter to come to room temperature. When it has cooled down , place the tray in the refrigerator for about 45 minutes.
Pull the pan out of the refrigerator, lift the tin foil out of the pan and place it onto a cutting board. With a sharp knife, cut it into squares or bite sized pieces.
Place the pieces into a Tupperware in the refrigerator and serve the matzo crack chilled.
