April 1, 2021

Tart Bites: Matzo Toffee Crunch

Tart Bites: Matzo Toffee Crunch

A sweet, toffee and chocolate treat for Passover, Easter, or anytime.


I love almond butter crunch. This is similar but on a matzo or salted cracker base. Matzo Toffee Crunch is perfect for Passover, Easter, or whenever you want a sweet toffee bite.

Transcript

Transcribed by Otter.ai; Lightly edited by Linda. Please forgive typos or grammar errors J

Episode 111 - Matzo Toffee Crunch

5:08

Linda 00:00

Welcome to Tart Words. I'm your host, Linda Hengerer. And I'm a writer, a reader and a baker. I talk to writers about their latest book and what inspires them, chat with fellow author Suzanne Fox about what writers can learn from reading their favorite authors, and share fast and easy recipes for anyone looking for a sweet treat. Join me as I share Tart Bites, Tart Thoughts, and Tart Words. 

Welcome to Tart Bites. 

Today I'm making Matzo Toffee Crunch. This is perfect for Passover because it is kosher, or you can make it with saltines if you can't find matzo. Every holiday seems to have its own sweet treat associated with it at Christmas. I love almond butter crunch. My first roommate after college used to make hers using a secret family recipe. Whatever her secret was, it wasn't that the almond butter crunch was delicious - we all knew that. 

Matzo Toffee Crunch is similar but puts toffee and chocolate on a cracker base using matzo or saltines. This is an easy recipe for bakers at any level. If you've never made toffee or caramel before, be aware that hot sugar can leave severe burns. Don't let it get on you so use the correct size saucepan. 

My tips: Prep everything before you start. Measure the dark brown sugar and the chips. If you don't have heavy-duty aluminum foil, use two layers of regular foil. Use both foil and parchment paper to avoid the unpleasant task of trying to chip hardened toffee off a metal pan. No one's got time for that.

Ingredients:

4-5 matzo sheets – if salted, don’t use finishing salt at the end. I used lightly salted matzo sheets

1 cup (2 sticks) unsalted butter – if salted, omit finishing salt at the end

1 cup firmly packed dark brown sugar

1 tsp vanilla extract

½ cup semi-sweet chocolate chips

½ cup dark chocolate chips

½ cup milk chocolate chips

½ cup toffee chips/bits or chopped nuts, optional

Finishing salt – see notes above

Preheat the oven to 360°. Cover a rimmed baking sheet with aluminum foil, wrapping foil over both sides and both ends, and line with parchment paper. See my tips above. Place matzo sheets or saltines to cover the baking sheet, breaking sheets or crackers to fill the gaps. This won't be perfect but try to get the sheets or crackers as close together as you can in a single layer. 

In a medium saucepan over medium heat, combine butter, vanilla, and brown sugar together, whisking while it comes to a boil. The butter will look like it won't mix with the brown sugar but it will; just keep whisking. After the mixture comes to a boil continue whisking for three minutes until the mixture is foamy and thick. You'll see the bottom of the pan as the whisk pulls through the toffee. Immediately pour the toffee over the matzo or crackers and spread the toffee with a spatula to cover all of the matzo or cracker base. The toffee is very hot and will burn and stick to your skin so be careful. 

Place the baking sheet in the oven and bake for eight to 10 minutes until the toffee is bubbling all over. Remove the pan from the oven and place on a cooling rack on the counter. Sprinkle the chocolate chips evenly over the hot toffee. Let it rest for three to five minutes to allow the chips to soften. Spread the semi-melted chips evenly over the toffee. The chips will continue to melt as you work with it. Sprinkle the toffee bits or chips or nuts over the chocolate and press lightly into the chocolate. Let sit for five minutes. 

Then place in the refrigerator for 45 minutes to firm up. Remove from the refrigerator. Lift the Matzo Toffee Crunch off the baking sheet using the foil overhangs and cut into pieces. Place in an airtight container. I line mine with wax paper. Keep refrigerated. Eat cold or let come to room temp. You can also freeze this for up to three months in an airtight container. I put toffee chips on part of this and left the other part just plain chocolate you can put nuts on part toffee chips on part mix nuts and toffee chips or omit that all together do whatever makes your flavor buds dance. You can lightly sprinkle a finishing salt over the chocolate but if you've used salted butter or salted crackers or matzo I would skip the finishing salt.

Enjoy for Passover, Easter, or any time you crave a sweet and toffee treat. 

Thank you for joining me this week. To view the complete show notes and the links mentioned in today's episode, visit tartwords.com/tart111. Follow now in the app you're using to listen to this podcast or sign up for email alerts through an easy signup form for bakers, readers and writers at tartwords.com/about. Thank you again for joining me, Linda Hengerer, for this episode of Tart Bites.