So, I’m seeing a lot of talk on blogs about saltine toffee. Saltines? No way, this gentile makes her chocolate toffee stuff with Matzos. Like a good girl who can bake for any tradition. Anyway, I usually make this over passover, since Matzos are in abundance and this is a very kosher recipe. Keep it nice by buying parve stuff (going vegan won’t steer you wrong), or mess with it and just inhale the wonderful confection. Unfortunately this wasn’t my best batch. I didn’t boil the toffee long enough and they stayed sticky and just didn’t taste really full and caramelly. Not that they aren’t going to get eaten, but I’ll just have to try again to get them perfect!
- 1 package of Matzo crackers
- 1 cup of margarine
- 1 cup of brown sugar
- 1 12 oz package of quality dark chocolate
- Preheat the oven to 450˚c.
- (I highly suggest you foil and spray the sheet pan of your choice, it does turn into toffee.)
- In a saucepan melt the margarine and brown sugar. Bring it to a boil and let is boil for about 5 minutes, stirring frequently.
- Line the sheet pan with Matzo crackers in a single layer and pour the boiling mixture over the matzos.
- Place the sheet pan into the oven for 5 minutes. Remove from the oven and sprinkle the chocolate chips on top of the matzos and pop back into the oven for another minute.
- Remove from the oven a final time and spread the melted chocolate around with a spatula to cover the matzos completely. Let set until the chocolate hardens and then break apart with your hands and serve!