I first tasted chocolate covered matzah at my friend Sheila MacRae’s home. She had over a group of women for wine and merry matzah making, from then on I was a devotee and (almost) every year at Passover I make this recipe. However, last year I decided not to make it (only because I cannot stop eating it myself), and there were a lot of unhappy guests, this year I gave in… so for my niece Alison and my daughter Yale this recipe is dedicated to you.
BTW – My friend Sheila is a first-class pie maker, butter tart maker, and excellent cook. Many of her recipes hail from her Scottish roots. You can imagine how surprised I was when I first tasted her chocolate covered Matzah for Passover. I’m “Jew-ish” she exclaimed when I asked for “just one more piece”. BTW Sheila can make any holiday meal special and is one of the best Jewish cooks I know. Not bad for a Scottish girl from Winnipeg.
Chocolate Covered Toffee Matzah
- 4 to 6 sheets unsalted matzohs
- 1 cup unsalted butter, cut into chunks
- 1 cup firmly-packed light brown sugar
- big pinch of sea salt
- 1 cup semisweet chocolate chips, butterscotch chips or white chocolate chips (a combination of white and dark looks really nice).
- 1 cup toasted sliced almonds, or your favourite nuts (optional)
- Preheat the oven to 350 degrees F.
- Line a rimmed baking sheet completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.( Don’t skip the tin foil you will thank me when you clean up).
- Line the baking sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
- In a medium saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 2 minutes, stirring constantly. Remove from heat, add the salt, and pour over matzoh, spreading with a heatproof spatula.
- Put the pan in the oven and bake for 5 to 7 minutes. As it bakes, it will bubble up but make sure it’s not burning.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread the chocolate with a spatula.
- This is optional , sprinkle with toasted almonds or your favourite nuts.
- Let cool completely, then break into pieces and store in an airtight container or ziplock bags until ready to serve.
- I like to store and serve this directly from the freezer.
- This chocolate covered matzah is addictive.