- 1 cup butter or margarine
- 1 cup light brown sugar
- 4 sheets of Matzo
- 12 oz. Chocolate chips (semi-sweet or milk)
1. Grease a baking pan. Some people recommend lining it with foil, making sure the foil goes up and over the edges and covering the foil with a sheet of parchment paper. Preheat the oven to 350F.
2. Line the bottom of the sheet with as many sheets of matzo as will fit, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. This is one of the few times when I feel a sense of awe while cooking. It’s like a basic chemistry experiment in which two elements combine. I’m always amazed when the butter and sugar merge.
Pour the hot toffee over matzo, spreading with a heatproof spatula.
4. Put the pan in the oven. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. I recently under-baked a batch. It was still yummy. However, the toffee stuck to the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. Chocolate critique extraordinaire, David Lebovitz, offers the following variations:
- Adding 1/2 teaspoon vanilla extract (added to the toffee after boiled)
- Adding a big pinch of sea salt (added to the toffee after boiled)
- Adding chips (or chopped bittersweet or semisweet chocolate) after the other chocolate has melted
- Adding 1 cup (80g) toasted sliced almonds
- If you can’t get matzo, use plain crackers such as saltines instead and omit the additional salt in the recipe.
- For Passover or vegans, using margarine.
- Using any gluten-free cracker.
7. Let cool completely, the break into pieces and store refrigerated until ready to serve. Enjoy!