Toffee Chocolate Matzoh Crunch

Most of you aren't going to be celebrating Passover but you still will be walking by the boxes of matzoh in the grocery store. Here's a fab dessert/treat/obsession/addiction that you can make. You won't believe how yummy it is. Trust me on this one!

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I make it every year. And no matter how much of it I make, it never is enough. You can add some toasted nuts - almonds or walnuts or pecans but we go nut-free here at the cottage. 

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What makes it extra good is the sea salt. Think about those caramel sea salt chocolates that you may have had...then add the crunch of matzoh and you have Toffee Chocolate Matzoh Crunch (courtesy of Martha Stewart).

4 sheets unsalted non-egg matzoh

1/2 cup (1 stick) unsalted butter, cut into small pieces

1 cup packed dark brown sugar

1 (12 oz) package semi-sweet chocolate chips (2 cups)

coarse sea salt

1. Preheat over to 250 degrees.

2. Line a baking sheet with parchment paper. Place matzoh in an even layer on baking sheet and set aside.

3. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzoh and spread to cover using a spatula.

4. Transfer toffee-covered matzoh to over and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from over and sprinkle with chocolate chips. Tent matzoh with aluminum foil and let stand 20-30 minutes.

5. Remove foil tent and spread chocolate over matzoh to cover; sprinkle with sea salt. Transfer matzog to refrigerator and let chill at least 2 hours.

6. Break chilled matzoh into pieces. Matzoh will keep in an airtight container for up to 4 days at room temperature.