Friday, April 22, 2011

Chocolate Covered Salted Toffee Almond Matzo

I was looking for matzo cookie recipes and came across this recipe from and adapted it to create a super delicious treat.  I'm even posting it early to give you a chance to make it before Passover is over, because it is really amazing.  It tastes very much like a Skor bar, which is one of my favorite candies ever. It is relatively easy to make and I hope you will!

4 matzo crackers
1 cup butter or margarine (2 sticks) plus 2 tablespoons
1/2 white sugar
1/2 brown sugar
1/4 teaspoon kosher salt
1/2 cup slivered almonds
2 cups milk chocolate chips

Prepare a 10"x20" baking sheet (with sides) with non-stick foil.  If you don't have non-stick foil, though it is best, you can liberally spray your foil lined pan with non-stick spray.
In a medium frying pan over medium heat, melt 2 tablespoons butter and toast slivered almonds until they are a light brown color and give off a nutty smell. 
While the almonds toast, arrange 4 matzo crackers on the baking sheet, covering it completely, use more if necessary.  Break matzo pieces to fit as needed.
Remove almonds from pan onto a towel to drain and chop to a uniform size.  Folding the towel over your knife as you chop will prevent your kitchen from being showered with little flying almond bits.
Sprinkle chopped almond evenly over arranged matzo pieces.
In a medium non-stick sauce pan, melt the 2 sticks of butter completely over medium heat.
Preheat the oven to 350F while the butter melts.
Add sugars and salt into the melted butter and stir.  This will look like a terrible mess of sugar swimming in butter but after a while, it will come together to create a thick lustrous syrup, you just have to believe and keep stirring.
Once it comes together (it will look like those expensive conditioners that shimmer in the light), take it off the heat and carefully pour over matzo and almonds, using a wooden spatula to spread it evenly (be sure to cover ALL of the matzo, completely- and be careful, please, that hot sugar syrup wants nothing more than to burn the heck out of you).
Once all the pieces are covered, bake at 350F for 10-15 minutes, until the syrup bubbles and darkens slightly.
Remove from oven and sprinkle the top of the matzos evenly with milk chocolate chips. Allow to sit for two minutes before using a spatula to cover the top entirely with the now melted chocolate.
Chill for 15 minutes in the freezer (or allow chocolate to set at room temperature if you are more patient) and cut into small portions.  
Store in a airtight container in the fridge and enjoy!

1 comment:

  1. Oh my my my. I likey the sound of this!

    And by the way, I love your description of the syrup: "conditioner that shimmers in the light." teehee!