Well it’s that time of year when we all start thinking about Passover. I know that it’s definitely not everyone’s favorite holiday, but there is a reason we make the sacrifice year after year. At least a sweet treat won’t be a sacrifice. This really easy Matzah Toffee (I prefer to call it Matzah Roca, like Almond Roca) will make for a sweet Passover.
Makes 6 Sheets of Matzah
2 sticks of butter
1 cup of dark brown sugar
20 oz. of chocolate chips
6 sheets of matzah
Sliced almonds, toasted (see below)
Preheat your oven to 325 degrees. Place a pan on the stove, and place butter and dark brown sugar into the pan. Heat on medium high until boiling and sticky.
While this is boiling down, place aluminum foil on sheet pans and place your matzah sheets on the pans.
Once the brown sugar and butter mixture has become sticky, take pan off stove and pour mixture onto the sheets of matzah evenly. Use a spatula to spread out the sticky mixture to completely cover the matzah sheets.
Place your sheet pans in the oven for 20 minutes. The matzah should come out bubbly. Leave out on the counter to cool down.
If you decide to use almonds on top of your toffee, make sure to toast up your almonds…no one likes raw almonds on his or her toffee. Just place the nuts in a small pan and cook over medium heat. Keep a close eye on them, and keep turning them so they don’t burn. After about 3-4 minutes, they should be a golden brown color. Set them aside.
Melt your chocolate in a double boiler or in a glass bowl in your microwave. (I do a minute at a time and stir in-between.) Smother matzah with the chocolate until fully covered.
If you want to put a topping on, now is the time. If you toasted the almonds, spread them out over the toffee. I also put some sea salt on top of some of them to give them that salted caramel type taste. But you could top them with anything you like that is Kosher for Passover. I hope you enjoy this sweet treat and hope that your Passover is an easy one.