A perfect Passover dessert with crunchy matzo, toffee and chocolate
Ingredients
4 boards of unsalted matzo
1 cup Cabot Creamery unsalted butter
1 cup brown sugar, well-packed
12 oz. semi-sweet chocolate
1 cup chopped, toasted nuts such as walnuts or almonds (optional)
Instructions
Line two baking sheet with parchment paper and arrange two of the matzo boards on each sheet.
In a heavy-bottomed, three-quart saucepan, combine the butter and brown sugar and bring to a boil over medium heat stirring constantly to prevent scorching.
Boil the mixture for 3 minutes or until it reaches 240 degrees.
Carefully ladle the toffee over the matzo boards and spread it out with a spatula.
Transfer the baking sheets to the refrigerator and chill until the toffee is firm, at least ten minutes.
Meanwhile, melt the chocolate in a heavy-bottomed saucepan over extremely low heat or using a double-boiler.
Ladle the melted chocolate over the toffee-covered matzo and spread into an even layer with an offset spatula.
Sprinkle the chopped nuts or other toppings, if using, on top of the still-warm chocolate.
Transfer the baking sheets back to the refrigerator and chill until the chocolate is hardened.
To serve break into pieces.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/03/23/chocolate-covered-matzo-toffee/