jewish easter

Today's a huge day of celebration in many people's lives: 4/20... Easter... and it also happens to be the 6th day of passover. And, of course, on this day of days, what more is there for a ginger-haired, jewish girl to do than make "matzo crack"?


"Matzo crack" aka matzo toffee is a marvelous creation I happened upon a couple years back. I always hear the question, "What ON EARTH can I make for passover aside from macaroons and flour-less chocolate cake?" The baker of a kosher to passover household picks his or her brains to find something just a little bit different. How did we know it was right underneath our noses the whole time?


I even find this dessert to be more "in the spirit" than most. Instead of trying to make a "cake" with potato flour of whipped up egg whites, we get a delicious, flat, (and easy) scrumptious mouthful.  If the ancestors didn't have time for the bread to rise, do you think they really had time to fold egg-whites carefully into a soufflé or macaron? My guess is no...


I will warn you, this treat is definitely a TREAT. It lies on the rule that my beloved grandmother always used to say, "If you put enough sugar and butter on a cotton ball, it'll taste good."


"matzo crack" aka matzo toffee

adapted from David Lebovitz

ingredients:

10 to 12 sheets unsalted matzohs

2 cups unsalted butter

2 cups firmly-packed light brown sugar

2 huge pinch of sea salt

1 teaspoon vanilla extract

2+ cups bittersweet chocolate chips or chopped chocolate (I used Ghiradelli 60%)

Toppings: (these are just the ones I used)

  • sliced almonds

  • unsweetened shredded coconut

  • cardamom seeds

  • fleur de sel


Line 2 rimmed baking sheets with foil; make sure the foil goes up and over the edges. Cover each of the foil-lined sheets with a sheet of parchment paper.

Preheat the oven to 375˚ F (I used convection bake.)

Line the bottom of each sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.

In a 3-4 quart heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. The mixture will look as if it's fluffing up a bit. THIS IS COMPLETELY NORMAL. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.


Put the pan in the oven and reduce the heat to 350˚ F.  Bake for 12-15 minutes--my top pan took less time than the bottom (even though it was on convection.) As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325˚ F, then put the pan back in.

Remove from oven and immediately cover with chocolate chips. Each sheet needs about 1 cup (I was generous and did heaping cups.) Let stand 5 minutes, then spread with a spatula.

Sprinkle with desired toppings. Mine included: almond, coconut, almond-coconut, cardamom, and fleur de sel.

Let matzo sit until fully hardened (or if you're impatient like me, put them in the fridge for a little bit.)

Once fully hardened, break into desired sizes and give them as a gift, or just save them for yourself... no one will tell...