Sunday, April 24, 2011

Matzah Crack Toffee

These are pretty much the best Passover treats I've ever made. A good way to use up matzah, and hey - this version is even vegan (since it uses dairy-free margarine). Thanks to my delightful daughter-in-law Becca from whom I learned these are called Matzah Crack, which gets to their addictive quality.
There are many versions of this, including one with saltines. [ As far as the Passover variety, check out Smitten Kitchen who references David Liebowitz who references Marcy Goldman - very Talmudic.]   You can use butter, brown sugar, all kinds of interesting nuts (pistachios are pretty), but here is the basic, basic version.  Double it for a jelly roll size pan.  The online versions of this say to line the pan with tinfoil, but I found it cleaned up easily without and liner, and of course that's more resource frugal.



2 to 3 matzahs (whole wheat is fine, believe it or not)
1 stick margarine
1/2 c. sugar
1 c. chocolate chips
a few ounces grated nuts

Heat oven to 375°.

Lay sheets of matzah in a flat pan, breaking them so the fit.

In a small sauce pan, melt one stick of margarine and stir in one cup of sugar.  It starts out as a paste and quickly becomes a syrup; stir continually.  Bring to a boil and boil 3 minutes without stirring.
Pour the syrup over the matzahs.  Use a spatula to make sure that all the surfaces are coated.  Don't worry about it flowing under the cracks.
Bake for 5 minutes. [Goldman says bake it for 15, watching carefully it doesn't burn.  I believe baking it longer results in better carmelizing.] When you take it out, the syrup will be bubbling. Pour the chocolate chips over the surfaces.
After about 5 minutes, take a few handfuls of grated nuts and sprinkle over the surface, as well.  Use a flat spatula or the back of a spoon to spread the melted chocolate chips to cover.  Sprinkle more grated nuts to the top.
Let it sit.  Some people put it in the refrige or freezer til the chocolate hardens.
When the chocolate it set, just pry up the pieces and break them off, and voila!  The best Passover dessert ever!  If some of the chocolate breaks off (which it will if it's cold), the matzah pieces themselves are really good, so don't worry.  And no one will mind eating the chocolate sans matzah, either.

4 comments:

Ben said...

I recommend using brown sugar instead of sugar. Also, I just made my first batch with ginger. Add a tablespoon or two of chopped fresh ginger to the caramel batter.

Judy said...

While Becca may get the credit for introducing you to these addictive treats, I think most people credit Marcy Goldman, the cookbook author, for this recipe.

Eric said...

It would be just fine without the Matzoh

Anonymous said...

I actually tried this recipe...and it was disastrous the first time around. I ended up with a hard mass of sugar and butter.

The second time, I had to add much more butter (as like, about 3/4 to 1/2 of a stick more) to get it to syrup consistency. I have it in the fridge now cooling, so we'll see if this turns out well, but it looks so much better than the first go around.