There are numerous delicious variations on this recipe. Cleo Coyle has created dark chocolate and white chocolate versions for for Mystery Lovers’ Kitchen. Get the recipes. Photo courtesy Mystery Lovers’ Kitchen.
April 2007
Last Updated April 2016
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Recipe: Matzo Toffee
Also Called Vanilla Matzoh Caramel Buttercrunch, An Irresistible Dessert Or Snack
If you’ve had this delectable treat, you probably don’t know that it was invented by cookbook author Marcy Goldman in 1985 as an alternative to the heavier Passover desserts. This is only as easy as it is addictive. Although it’s delicious all year round, make a box to serve at your seders and other boxes to give as gifts. Marcy makes a batch with semi-sweet chocolate, one with white and dark or milk chocolate swirl, a butter-brown sugar topped one only, and this newest version, Vanilla Matzoh Buttercrunch. You can pass a plate full of Matzoh Buttercrunch, or serve it like a candy in confectioners’ paper cups.
This recipe is printed with permission, and is © copyrigh BetterBaking.Com, established 1997.
Visit Marcy Goldman’s website, BetterBaking.com, for more recipes.
Ingredients
- 4-6 unsalted matzoh boards or sheets
- 1 cup (2 sticks) unsalted butter or unsalted Passover margarine
- 1 cup brown sugar, packed firmly
- 1 cup chocolate chips or semi-sweet or bittersweet chocolate, coarsely chopped
- 1 envelope Passover vanilla sugar or 2 teaspoons pure vanilla extract*
- Optional: 1 cup sliced almonds, toasted and coarsely chopped (you can substitute pecans, pistachios or walnuts [don’t toast pistachios] or coconut)†
- Optional: Fleur de Sel or other coarse sea salt
*If you use vanilla at Passover, use it. If not, the white vanilla sugar, for Passover, is fine.
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Convert dry boards of matzoh into a chocolate buttercrunch treat so delicious, no one will know it’s matzoh. |
Preparation
- Preheat oven to 375°F. Line two 11" x 17" rimmed baking sheets completely with foil. Cover bottom of pan with baking parchment (on top of the foil). This is very important as the mixture becomes sticky during baking.
- Line the bottom of the pan evenly with matzoh boards, cutting extra pieces of matzoh, as required, to fit any spaces on the cookie sheet as evenly as possible.
- Combine butter and brown sugar in a 3 quart, heavy-bottomed saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly.
- Remove from heat and stir in the vanilla powder or extract. Stir well, and then pour or spoon over matzoh with a heatproof utensil. Place in the oven and immediately reduce heat to 350°F. Bake 15-20 minutes, until the syrup darkens and gets thick, checking every few minutes to make sure the mixture is not burning. If it seems to be browning too quickly, remove from the oven, lower heat to 325°F and replace.
- Remove matzoh boards from the oven and sprinkle immediately with chopped chocolate or chips. Let stand 5 minutes, then spread the melted chocolate over the matzoh with a spatula.
- Sprinkle with Fleur de Sel, then add the nuts, pressing them into the chocolate. Let cool completely, (you can chill in the refrigerator until set); cut into squares or break into pieces. Store in an airtight container.
Variations
- White Chocolate: You can also use white chocolate (or both white and dark), coarsely chopped , and chopped, toasted almonds (sprinkle on top as chocolate sets).
- White Sugar: If you prefer white sugar, or if you can’t find kosher brown sugar (i.e. for Passover) follow these directions: Place 2 cups of white sugar in a heavy bottomed saucepan with 2 tablespoons of water. Stir over heat on low to medium until the sugar dissolves. Continue cooking until the mixture turns medium amber. Pour over the matzoh laid out on the baking sheets. Spread and sprinkle on chocolate chips. There is NO BAKING for this version.
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White chocolate with pistachios. Photo courtesy Mystery Lovers’ Kitchen. |
Fleur de Sel
French for “flower of the salt,” fleur de sel is raked by hand from the salt ponds of Guèrande, Brittany, on the coast of France. The salt rises to the top of the water, forming delicate flakes that, upon drying, are white and can acquire a pinkish hue.
Prized by chefs and gourmets for its high quality, there are other salts that call themselves “fleur de sel.” But first buy the authentic original product from Guèrande (the others are good salts, they just taste different
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Fleur de sel de Guèrande, the world’s most prized salt. You can buy it online. |
Read our Salt Glossary for more information about artisan salt. You can buy fleur de sel locally or online.
© This is a Marcy Goldman/BetterBaking.com original recipe presented here for sole, personal use of visitors of BetterBaking.Com Online Magazine. Marcy Goldman/ BetterBaking.com recipes are for your enjoyment but not to be posted or reprinted without express permission of the author/baker. Thank you for respecting the copyright and happy baking. BetterBaking.Com, established 1997. Additional material
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