butter top bar

butter top bar

Sunday, April 17, 2011

Chocolate Covered Caramelized Matzo CRACKers

 We have to have a talk. We have to talk about flip flops. 
Why is it so hard for me to retire my boots for the warmer months? It's so impossible. However, once I do retire my boots, I have the same issue again, but with flip flops. After I wear flip flops for the summer, as it begins to get cooler in the fall, once again, I have separation anxiety. I end up wearing flip flops until it's way too cold outside. My poor feet get so cold! How does one choose to decide when to wear boots, or flip flops. There clearly aren't any other choices in the entire world.
Also, people who wear high heels to work secretly make me jealous. I'm not that person. I'm obviously a flip flops or boots kind of girl. I'm a sweat pants and t-shirt kind of girl. The girl who goes to work, plays with babies, gets to sing and dance and be silly, and who comes home with baby drool on her face. Oh I love babies, and I love shoes.

Even with all this talk of shoes, and babies, and dancing, we have to have a talk about toffee. Toffee with lots of butter. It is heaven. I came up with a toffee recipe months ago that was delicious. This is even better than that. I was breaking it apart to put it in the container and I couldn't help but "sneak" little bites.

Ooh la la. Spreading chocolate on matzo with toffee on top.
 Hello Mr. Toffee deliciousness. Yes, I'm talking to you Mr. Crunchy Buttery Toasty Yumness (Is yumness a word? No. Oh well).
Chocolate Covered Caramelized Matzo CRACKers
Makes approximately 30 pieces of candy

Adapted from betterbaking.com
4 to 6 sheets unsalted matzo

1 cup (230g) unsalted butter, cut into chunks

1 cup (215g) firmly-packed light brown sugar

big pinch of sea salt

1/2 teaspoon vanilla extract

1 cup (160g) semisweet chocolate chips
1 cup (80g) toasted sliced almonds, pecans or walnuts (optional)

Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
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. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.

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