(by Margie Goldsmith)
4 - 5 matzohs
2 sticks (1 c.) unsalted butter
1 c. firmly packed dark brown sugar
12 oz. semi-sweet chocolate chips
1 c. chopped pecans or walnuts
1/2 t. kosher salt
Preheat oven to 350 F.
Place matzohs on a baking sheet lined with aluminum foil.
Combine butter and brown sugar in a saucepan over medium heat, stirring constantly with a whisk, until mixture boils.
Continue cooking and stirring for 3 minutes until foamy and thickened.
Carefully pour hot toffee over matzohs and spread evenly.
Bake about 10 minutes, or until toffee topping is crackled and bubbling.
Scatter chocolate chips over top.
Wait several minutes until chips soften, then spread chocolate into an even layer.
Sprinkle with nuts and salt.
Refrigerate until the chocolate is firm, about 45 minutes.
Cut or break into squares and refrigerate until ready to serve.
(Read Encyclopedic Seder, the story that accompanies this recipe.)
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