My approach to Passover is extremely low-key. I don't keep kosher for Passover; I don't host a seder (although I hope to someday); and my contribution to my synagogue's community seder is a bottle of Manischewitz blackberry wine and dessert.
I do, however, eat a lot of matzah over the course of the eight-day holiday. Matzah (also spelled matzo or matzoh) is an unleavened bread (basically a bland cracker) that is produced in a highly controlled way to ensure that it meets kosher for Passover dietary laws. Many Passover recipes rely on matzah—popular options include matzah pizza, matzah lasagna, and matzah brei (fried matzah with scrambled eggs). I am all about dessert, so obviously my favorite matzah recipe is a sweet one: matzah toffee.
Non-Jews may be more familiar with a Christmas version that uses saltines. It seems the recipe originated in the 1980s with a soda crackers as the base, and I actually remember my aunt bringing soda cracker toffee to Christmas in the early 2000s. Personally, as a Jew who celebrates Christmas for familial and cultural reasons, I'm just happy to have the opportunity to eat toffee and chocolate-covered crackers for multiple holidays.
This recipe calls for kosher for Passover or unsalted matzah. If you want to use salted matzah, I recommend substituting unsalted butter to keep the sodium level in check. Brown sugar gives the toffee a deeper, richer caramelized flavor, but you can substitute light brown sugar if that's what you have on hand.
Adapted from Sally's Baking Addiction
Ingredients:
- 5 sheets kosher for Passover or unsalted matzah
- 2 sticks salted butter
- 1 cup dark brown sugar
- 12-ounce package semisweet chocolate chips
Preheat oven to 400 degrees Fahrenheit.
Line a half sheet pan with aluminum foil. Place matzah on the pan in a single layer, breaking into smaller pieces as needed to cover the entire pan.
Bring butter and sugar to a boil in a medium saucepan over medium heat, stirring occasionally. Once the mixture starts to boil, let it cook undisturbed for three minutes.
Pour the toffee over the matzah and spread evenly. Bake for five minutes. Sprinkle evenly with chocolate chips and bake for one minute. Spread the melted chips evenly.
Chill in refrigerator until set, about one hour. Remove from pan, trim edges, and cut into pieces. Store at room temperature in an airtight container.
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