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Wednesday, April 16, 2014

Matzah candy

We call this matzah candy in my family.  I've heard this called a lot of different things: matzah toffee, chocolate toffee matzah, and even toffee buttercrunch matzah.  They're all slight variations on the same name, but one thing is for sure: it's AWESOME!  And frankly, the most buzzed about food at the Seder (except, of course, my mom's brisket, which is simply the BEST brisket ever.  EVER.).  My mom got the recipe from her friend, who got it from her daughter-in-law.

The other thing about this recipe, besides being delicious?  It's insanely easy to make!  Just be careful not to burn it.  Because burning all this deliciousness would just be a tragedy.  A tragedy, I tell you!

*I've seen some iterations of this with chopped nuts or toasted slivered almonds on top.  We make ours nut-free for two reasons: the recipe we got didn't call for nuts, and my cousin is horribly allergic to nuts.  But, in case you want to add nuts, I'd do it as the final step after you spread the chocolate.*

Matzah Candy
From my mom's friend B


6 sheets of matzah
2 sticks butter (we used unsalted, but it didn't specify....I might use salted next time)
1 cup brown sugar
Semisweet chocolate chips
White chocolate chips


Preheat the oven to 350F.

Line a baking sheet with edges with parchment paper.
Place matzah on baking sheet in one layer without overlapping.
Break matzah sheets to fit on the baking sheet.

In a saucepan, combine butter and brown sugar over medium-high heat.
Boil for about 3-4 minutes, stirring constantly.

Pour the mixture over the matzah and spread evenly.

Bake for 10-15 minutes -- WATCH IT CAREFULLY, IT CAN BURN!

Remove the tray from the oven and sprinkle with chocolate chips and white chocolate chips.
Allow the chips to melt for a few minutes and then spread them over the matzah.  I personally like to stagger the white chocolate chips and then swirl them over, making it a marbled look -- unfortunately that didn't work that well this time.
*If you wanted to add nuts to yours, now would be the time to do it :-)*

Break into pieces and put in the fridge to allow to cool.
Once cool, transfer to an airtight container.

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