I know that it's the last day of Passover. But maybe you need one more flourless treat to get you to the finish line? More likely, you never want to see another piece of matzah again. Believe me, I'm with you. But matzah smothered with butter and sugar and chocolate? Well that's another story altogether. Besides, I'd be remiss if I let the holiday pass by without sharing my updated recipe for matzah toffee.
I know that I wrote about this recipe once before, but I've changed my method since then. That was also back before I knew how to take a decent food photo, and my images just did not do this recipe justice. What hasn't changed is the addictive nature of this sweet and salty snack. Back when I wrote about this recipe the first time, I told you that in my family, it's referred to as "matzah crack" becasue it's nearly impossible to stop eating it once you've started. (Or, for those of you who caught The Office last week: this matzah is like scrapbooking). So proceed with caution. Or, throw caution to the wind, bake up a huge batch, and eat it all yourself. Remember, it may be a whole year before you see another piece of matzah again.
6-8 sheets of matzah
2 cups granulated sugar
3 tablespoons water
1 stick unsalted butter
1 cup chocolate chips (I used a mix of semisweet and bittersweet becasue that was what I had on hand)
1/3 cup sliced almonds, toasted
sea salt, for sprinkling
Line two medium sized baking sheets with foil, and arrange matzah on top of them, breaking the crackers as necessary to cover the baking sheets. Meanwhile, combine sugar and water in a heavy bottomed saucepan, and stir until the sugar is dissolved. Heat the sugar and water over high heat, without stirring, until the sugar comes to a boil. Continue cooking, watching carefully, until the caramel is a deep amber color (this can be tricky--you don't want to pull your caramel off the stove too soon, as it will be undercooked, but it goes from perfect to burned quite easily which is why it's important to watch it carefully.) When the caramel is ready, immediately remove the pot from the heat and stir in the butter (being very careful as hot caramel burns are no fun). When the butter has melted, pour the caramel over the matzah, and, working quickly, spread it evenly over the crackers. Sprinkle the chocoalte chips over the top, and let them sit for a few minutes. Use a spatula to spread the now softened chocolate over the top of the matzah, and sprinkle with the toasted almonds and a generous amount of sea salt. Pop the cookie sheets in the refrigerator to cool for a few hours, or overnight. Before serving, break the matzah up in to pieces.