This matzoh covered in a toffee-like layer, then draped in melted chocolate and finished with a sprinkle of plain flaky salt, or chopped nuts is the best end to Passover dinner imaginable.
Author: Katie Workman
5sheet of matzoh
1cup(2 sticks) unsalted butteror margarine if you need a non-dairy version
1cupfirmly packed light brown sugar
½teaspoonpure vanilla extractmake sure it’s kosher for Passover, if necessary, or skip it
1 ½cupssemisweet or dark chocolate chips
1cupcoarsely chopped salted peanutsor additional kosher salt
Preheat the oven to 375°F. Line a rimmed (rimmed!!!) baking sheet with aluminum foil, making sure the entire pan, and up and over the edges, is completely covered in foil. Place a piece of parchment on the bottom of the pan. Place the matzoh on the baking sheet, breaking any squares as needed so that they all fit in a single layer.
In a large saucepan melt the butter with the brown sugar over medium heat. Stir frequently until the mixture starts to boil, and then continue stirring constantly for 3 minutes. Remove from the heat and stir in the salt and the vanilla. Evenly pour it over the matzoh and working with an offset spatula or a spatula spread the caramel over the matzoh in an even layer.
Place the caramel covered matzoh in the oven and lower the heat to 350°F. Bake the matzoh for about 15 minutes until it’s bubbly and starting to get a slightly deeper brown, but not too brown – if it does start to get too dark, turn the heat to 325°F. You don’t want to smell any hints of burning.
Remove from the oven and immediately sprinkle the chocolate chips evenly over the top. Let it sit for 5 minutes, then use a clean offset spatula or regular spatula to spread the melted chocolate in a thin layer over the caramel. Sprinkle with the peanuts, if desired, or a bit of kosher salt.
Let cool completely and then break into small pieces. If your kitchen is warm, and most kitchens are, put it in the fridge before breaking it for 30 or more minutes to firm up fully. Then break it up, and store it in a cool place, or even back in the fridge, until shortly before serving. If refrigerated, remove from the fridge 15 to 20 minutes before serving and allow to come to room temperature.