Have a lot of matzah left and don't know what to do with it? Try this tasty little morsel, which is bound to satisfy any sweet tooth!
Chocolate Toffee Matzah
1 stick butter
1 cup packed brown sugar
2 cups chocolate chips
1/2 cup chopped, salted nuts (almonds, peanuts, walnuts or cashews)
Preheat oven to 350°. Line a 13×18-inch rimmed baking sheet with foil or parchment paper. Spray the baking sheet with nonstick cooking spray.
Arrange the sheets of matzah on the bottom of the pan covering the entire area. You'll probably have to break or cut a few to get them to fit.
Combine the butter and the brown sugar in a small saucepan. (If you're using unsalted matzah and nuts, add 1/2 teaspoon of salt.)
Place the pan over medium heat, and stir until the butter melts and the sugar dissolves. Continue to cook the sugar, stirring frequently, until it starts to boil. Once it's at a full boil, cook it for 1 minute, stirring constantly.
Pour the sugar syrup evenly over the matzah in pan. Take a knife or a spatula and gently move the toffee around so it covers most of the matzah. Work quickly so it's still hot and liquid. It will spread in the oven, so don't worry if you miss a few spots.
Bake for 5 to 7 minutes, until the toffee is bubbling all over.
Remove from oven and let rest for one minute. Sprinkle chocolate chips over toffee, and let rest for another minute. Using a spatula, spread the melted chips all over the toffee.
Sprinkle the top with chopped nuts. Press them gently into the top so they adhere. Refrigerate the tray until the chocolate is cool and set, about 30 minutes.
Break the matzah toffee into small pieces using your hands, or you can cut it into small squares with a large knife.