Passover Recipe: Matzah Toffee Crunch

Just in time for Passover – a crunchy Passover dessert that you can make a day ahead. Flo Wiener of Edgemont has generously shared this tried and true holiday recipe with you. But watch out, these are sweet, salty and irresistible. If you taste one bite you'll take another and another -- good luck leaving some for your guests.

Flo's Favorite Matzah Toffee Crunch

Ingredients:

• 6 matzahs
• 1 cup (2 sticks) butter or margarine (salted or not, doesn't matter
• 1 cup firmly packed brown sugar
• 1 cup coarsely chopped semi-sweet chocolate or chocolate chips
• ½ cup chopped salted roasted pistachios or other nuts, or use toasted pumpkin seeds and salt flakes, or anything else you like

Directions:

Preheat the oven to 350°F. Line a large (or two smaller) cookie sheet (with sides) completely with foil. Cover the bottom of the sheet with baking parchment — on top of the foil. This is very important since the mixture becomes sticky during baking.

Line the bottom of the cookie sheet evenly with the matzah, cutting extra pieces, as required, to fit any spaces.

In a heavy-bottomed saucepan, combine the butter or margarine and the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 minutes, stirring constantly. Watch carefully—burns quickly! Pour mixture over the matzah, spreading to cover completely.

Bake for 15 minutes, checking every few minutes to make sure the mixture is not burning (if seems to be browning too quickly, remove pan from oven, lower heat to 325°, and replace the pan).

Remove from oven and sprinkle immediately with the chocolate chips. Let stand for 5 minutes, then spread the melted chocolate over the matzo. Top with nut/seed of your choice. While still warm, cut into squares. Chill, still in the pan, in the fridge until set. If you like odd shapes, you don't have to cut, just break up after set.