Matzo Toffee

with credit to Martha Stewart for the original recipe
and by special request of our Pesach guests

2 cups coarsely crumbled matzos
1 ½ cups sliced almonds
½ cup unsalted butter or if you would like this parve—margarine 
½ cup packed light brown sugar
2 cups semi sweet chocolate chips (I always use the parve ones)

     1.  Pre-heat oven to 325 degrees. Line a large rimmed cookie sheet with parchment. In a bowl toss matzah pieces with almonds.
     2.  In a saucepan, bring butter, brown sugar and 2 tablespoons of water to a boil over medium heat stirring constantly. Working quickly drizzle this over matzah mixture and toss well.
     3.  Using a heat proof spatula spread the mixture onto prepared sheet. Bake until golden brown about 30 minutes. Remove from oven and sprinkle with chocolate chips. Let chocolate melt 5 minutes and then spread over matzah toffee. Refrigerate until chocolate has set. Break into pieces and serve.
     4.  To store, refrigerate in an airtight container.

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