RECIPE: PASSOVER CHOCOLATE-TOFFEE MATZO

Even COVID-19 could not stop the eight days of Passover from beginning last night. On many Zoom seders happening all over the world, there were lots of jokes about how this night is different from other nights, how quarantine conditions resemble the enslavement of the Jews in Egypt, etc. The levity was most welcome this year, even as we continue to send blessings and do all we can to support those with this virus, those on the front lines of fighting it, and those on whom we are depending to keep the world going while millions of us are sequestered at home. 

With many of us preparing all of our own kosher-for-Passover treats, Tangle Chocolate offers a much-loved chocolate-toffee matzo recipe. 

Tangle Chocolate Best Ever Chocolate-Toffee Matzo

4 unsalted matzos

1 cup (2 sticks) unsalted butter or Passover margarine

1 cup firmly packed brown sugar

¾ cup best-quality chocolate

Preheat oven to 350 degrees F. Line a cookie sheet with foil, then cover the foil with parchment paper. This will make clean-up a breeze.

Line the cookie sheet with the matzos, cutting them into pieces to cover the whole cookie sheet.

Combine the butter or margarine with the brown sugar. Cook over medium heat, stirring constantly, until the mixture comes to a boil (about 2-4 minutes). Boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzo, spreading the mixture with a spatula to cover the matzo evenly.

Place the cookie sheet in the oven and immediately reduce the heat to 330 degrees. Bake for 12-15 minutes, checking every few minutes to make sure it’s not burning. If it’s browning too quickly, take the pan out of the oven, reduce the heat to 315, and put it back in.

When it’s just starting to brown around the edges, remove the pan from the oven and sprinkle the chocolate on top. Let it stand for about 5 minutes, then spread the now-melted chocolate evenly over the matzo.

The chocolate will harden as it cools, and you can break it or cut it into pieces.