Salted Toffee Matzo
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Ingredients
6 Matzo (unsalted)
1 stick of butter
1 cup of brown sugar
1 teaspoon vanilla
1 package chocolate chips
sea salt
1 stick of butter
1 cup of brown sugar
1 teaspoon vanilla
1 package chocolate chips
sea salt
Cooking Instructions
Line a cookie sheet with foil. Arrange the four pieces of matzoh on the cookie sheet to fit. Break the extra pieces to fill the space on the sheet.
Melt the butter in a saucepan.
Add the brown sugar.
Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
Pour the sugar mixture over the matzah and spread it all over the top.
Bake the matzoh in a 250 degree oven for 25-30 minutes.
Cover the matzoh with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.
Spread the melted chips evenly over the top of the matzoh with a spatula
Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious.
You want a pretty generous sprinkling of salt.
Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.
Melt the butter in a saucepan.
Add the brown sugar.
Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
Pour the sugar mixture over the matzah and spread it all over the top.
Bake the matzoh in a 250 degree oven for 25-30 minutes.
Cover the matzoh with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.
Spread the melted chips evenly over the top of the matzoh with a spatula
Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious.
You want a pretty generous sprinkling of salt.
Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.
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