Many of my friends (and kids friends) keep Passover, so I wanted to try this recipe that I’ve heard about throughout the years. I like the idea of a handy treat for those who celebrate. My friend Stephanie happily shared the recipe from her “Passover Stuff” book and I must tell you that this is really good and I thank you (Stephanie). Really good. Sweet, yes, but I added some bittersweet chocolate and some delicious sea salt and I have to say this is better than I expected and utterly addictive. I had friends over this weekend – none who happen to celebrate Passover and they were munching away and loving it. I mentioned that it didn’t look so pretty but they were undeterred. They all loved and commented on the salty caramel and nutty chocolate (the matzoh just holds it together). I used toasted pecans…but really most nuts will do – walnuts, almonds, pistachios – maybe even some raisins too. You can go really crazy here and have fun. Serve for your family and friends who happen to celebrate (or not!) Happy Passover. Enjoy-
If you have time – find some Maldon sea salt. It is great – flaky and tasty. You can order online but pretty certain whole foods sells it. (Great for salads too – with olive oil.)
chocolate/caramel matzoh candy with sea salt (slightly adapted from Stephanie’s “Passover Stuff”)
4 Matzoh boards (I used salted, but believe unsalted OK too)
1 cup (2 sticks) unsalted butter
1 cup packed dark brown sugar
2 cup chocolate chips or chunks (I used half semi and half bitter – but use what you like – Stephanie said she’s tried milk chocolate too)
1 cup (or more to taste) toasted pecans, walnuts, or almonds (raisins too optional)
1/2 teaspoon good quality flaky sea salt – or kosher salt
Preheat oven to 450 degrees. Line a sheet pan with parchment. (Reader Jessie said she made this without the parchment and the toffee spread to the underside…she said it was fantastic.)
Arrange matzoh in a single layer – break if necessary and try to cover the whole sheet pan.
Combine the butter and brown sugar in a small sauce pan over medium heat and bring to a boil – stirring constantly. Cook until syrupy — about 3 minutes or so.
Pour the toffee mixture over the matzoh and spread it out evenly (this is hot be careful.)
Place in oven and bake until bubbly – about 4 minutes (now it is extra hot). Remove from oven and sprinkle the chocolate over the hot bubbly mixture. Place in the oven again for about 30-60 seconds more. (The second time I made this I did not place the chocolate back in the oven. I let it be…prettier appearance and the chips all over were delicious.)
Now you have a choice…leave as is – or you can spread the chocolate around. Either way – its a matter of appearance. I happen to like to see the chocolate chips and chunks. Sprinkle the toasted nuts over and then the flaky salt. (Reader Michelle used salted peanuts and said it was AMAZING.)
Refrigerate until the chocolate is firm about 30 minutes to and hour. cut or break into pieces. I happen to like this cold – so I store in the fridge. The chocolate discolors over time, but it is tasty!
Save the crumbs for an ice cream topping.