I make Toffee Chocolate Matzoh Crunch EVERY year. I've blogged about it every year too. How my photography has changed and improved. Don't you love finding your own style? It takes some time and experimentation.
You look at more photographs and other art, your tastes change and you are better able to execute your vision.
Butter and sugar and chocolate. It'd make cardboard taste good.
I'm making a few different batches this year - one on the weekend that is almost gone and a HUGE one next week to take along to a friend's Passover seder. Toffee chocolate matzoh crunch for 50 people. That's 50 people at a sit-down dinner ranging from babies to grandparents.
It will be a bit crazy - but that's how it's meant to be. This isn't a sombre, serious occasion. What it's commemorating is serious but it's a celebration.
Around the world and for thousands of years families have been getting together to have the same dinner in the same order with the same songs and rituals. A few new songs, a few new rituals but otherwise completely and absolutely familiar. Everything done for a reason.
At the same time, the specifics are open to interpretation and debate. "On the one hand....on the other hand..." - no absolutes, no "either/or"'s. "In our family we skip this part". "But in our family we always do it this way".
You could travel back in time or to another country and you'd recognize this dinner.
It's my favorite holiday.
This recipe is supah easy.
Have kids around? Get them involved. The girl helps each year with the spreading of the toffee and the melted chocolate.
You can toss some chopped, toasted nuts (pistachios or walnuts or pecans) onto the melted chocolate before putting it in the fridge - I don't because of nut allergies around here.
We have some gluten allergies at the seder so there will be a gluten free option - there IS gluten free matzoh.
Toffee Chocolate Matzoh Crunch (adapted from Martha Stewart)
(print recipe here)
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 (I use golden brown sugar)
1/2 tsp vanilla (I like adding vanilla - it adds a bit of fancy)
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. You'll have to break it up to fit.
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. Stir in vanilla. (If it isn't fully dissolved it'll feel a bit gritty/grainy when you eat it). 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 (you can move it to a cutting board and cut it into straight pieces if you like). It'll keep in an airtight container for up to 4 days at room temperature.