Toffee Matzah - Passover Dessert Recipe

In this episode, I'm joined by Shana Fischer of Brilliant Sky Bakery (brilliantskybakery.com) who shows me how to make a creative toffee dessert using Matzah for Passover.


Ingredients:
1/2 C butter (use margarine if Kosher)
4 sheets of Matzah (Kosher for Passover)
1 C brown sugar, tightly packed
2 C of chocolate chips (or Ghirardelli Milk Chocolate 11.5 oz bag)
pinch of salt
chopped nuts (walnuts, almonds, pecans), dried cranberries or raisins, coarse sea salt or sprinkles for decorating

Tools:
small to medium cookie sheet
aluminum foil
offset spatula

Directions:
Preheat oven to 250F degrees and make sure oven rack is in the middle.
Cover cookie sheet with aluminum foil, overlapping a bit on the ends. Spray foil with non-stick cooking spray fairly liberally.
Place four sheets of matzah on cookie sheet, so aluminum foil is covered. You may have to break the matzah into pieces so they fit.
Melt the butter in a saucepan on medium heat. Once it has melted, add in the sugar. Lower the heat to low and stir the sugar and salt into the butter. Once the mixture bubbles, remove from the stove and pour over the matzah. (If you like your toffee more caramel-tasting remove after a few bubbles appear. If you prefer a richer, more bold toffee-taste, allow the mixture to really bubble.)
Once you have poured the toffee over the matzah, work quickly and using an offset spatula or butter knife, spread it across the matzah covering the edges. A few tiny pieces may not get covered, that's okay, the toffee will spread in the oven.
Place the cookie sheet in the oven and bake for 10-20 minutes. It is done when the toffee is either bubbling or has a smooth sheen to it. Set your timer and check the matzah after 10 minutes. After the initial 10 minutes, if more baking time is needed then set the timer in increments of two minutes until the toffee is done. Make sure not to burn the toffee.
Remove the matzah from the oven and remove any pieces that aren't fully covered in toffee. Spread the chocolate chips over the top of the toffee. Cover the entire cookie sheet by tenting a piece of aluminum foil over it. Wait 5 to 7 minutes. Remove the foil and spread the chocolate using the offset spatula or butter knife. You can add chopped nuts, dried cranberries, raisins, coarse sea salt or sprinkles on top.
Place the sheet in the refrigerator for 2 hours. Remove the matzah from the sheet, using the aluminum foil to lift it out of the pan. Break the matzah into pieces.
Store in airtight container in the refrigerator for up to 7 days.