Chocolate Toffee Matzoh Crunch

Put aside those Cadbury creme eggs and chocolate Easter bunnies - it's time for chocolate toffee matzoh crunch

Chocolate, brown sugar, butter, sea salt and matzoh. That is IT for ingredients.

chocolate toffee matzoh crunch

It's easy (your kids can help), it's ridiculously yummy, and you can never make enough of it. It's quick too - outside of "cooling in the fridge" time, we're talking half an hour max.

You can add some toasted nuts, almonds or walnuts or pecans, but we go nut-free here. 

Snag some cellophane gift bags and you have an instant gifty for friends. The girl took some to school today for her teachers.

chocolate toffee matzoh crunch

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 (<----- get the non-egg matzoh, it'll hold together better for this treat)

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) (<----- splurge on some organic chocolate)

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 matzoh to the refrigerator and let chill at least 2 hours. (<----- I find it doesn't take THIS long)

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