As I told you yesterday, I love Passover dinner. The dessert, not so much. Since the dietary rules for Passover are so strict, it can be difficult to make Passover dessert. There are flourless chocolate cakes and the old honey cake standby but neither of them really excite me. When I stumbled upon this idea yesterday when I was figuring out how to make a brisket, I knew that my prayers were answered. This toffee candy is very similar to something that I make at Christmas (see, I told you we celebrate them all) called Harper’s Surprise. Instead of Saltines, you use matzah. Brilliant. Why didn’t I think of this years ago?
4 Matzah (unsalted)
1 stick of butter
1 cup of brown sugar
1 teaspoon vanilla
1 package chocolate chips
sea salt
Line a cookie sheet with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
Melt the butter in a saucepan.
Add the brown sugar.
Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
Pour the sugar mixture over the matzah and spread it all over the top.
Bake the matzah in a 250 degree oven for 25-30 minutes.
Cover the matzah with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.
Spread the chips evenly over the top of the matzah.
Doesn’t it look beautiful?
Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious. Hmmm…
You want a pretty generous sprinkling of salt.
Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve. Can you tell that I had just been on vacation and have yet to get to the store? My fridge looks so sad and empty.
So incredibly delicious. If you are lucky enough to be invited to a Seder dinner, bring these and you will definitely be invited back next year.
Ingredients
- 4 Matzah (unsalted)
- 1 stick of butter
- 1 cup of brown sugar
- 1 teaspoon vanilla
- 1 package chocolate chips
- sea salt
Instructions
- Line a cookie sheet with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
- Melt the butter in a saucepan.
- Add the brown sugar.
- Let the butter and sugar cook until it bubbles and the sugar has melted. Add the vanilla off the heat.
- Pour the sugar mixture over the matzah and spread it all over the top.
- Bake the matzah in a 250 degree oven for 25-30 minutes.
- Cover the matzah with the bag of chocolate chips. Put the cookie sheet back in the oven for another 3-4 minutes or until the chips start to melt.
- Spread the chips evenly over the top of the matzah.
- Sprinkle the sea salt over the top. If you don’t want to use salt (I happen to love the sweet/salty combo, but it is trendy) you can top it with nuts, coconut, Heath bar, white chips, whatever you can think of. Dried fruit might be delicious. Hmmm…
- You want a pretty generous sprinkling of salt.
- Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.
I am Bree. I love to cook. Even more than I love to take pictures.
This is an amazing blog! I feel special every time I look at it….and hungry!
I wish my refrigerator were as clean and sparse as yours. I can’t hardly find anything in mine haha. This recipe looks nice. Thanks for sharing.
We made this for Passover as well and it was a big hit! We used powdered sugar, though, and I think the salt would be even tastier.
You’re a lifesaver. I was racking my brain trying to think of something to bring for Passover. This is perfect and easy enough that I can pull it off.
Shannon, glad that I could help out.
Powdered sugar would be pretty, but didn’t it melt?
Thanks Bren.
Memoria, I am really weird about my fridge. I clean it every time I go to the grocery store.
I’d never really run across matzah before moving out east, and even then my exposure was limited to matzah ball soup. I just made some matzah brei today and this looks like a great way to use up the rest of the matzah before it goes stale.
it is very addicting.
I just saw this and I was amazed! I’ve been making the same recipe for years… and I guess I thought I was special and the only person to think of it, but I’m pleasantly surprised that others can share in the joy for this delicious Passover treat. I make mine with almond slivers on top as opposed to salt (see: http://laitetmiel.wordpress.com/2010/03/26/friday/).
PS. Your blog is beautiful and your recipes look divine!
I make a version with Saltines for Christmas too. Thank you Lindsey.
[...] just because I can. As is the case with this homemade matzo. The thing is, I really like the matzo that comes from a box. It reminds me of my childhood regardless of the fact that it tends to taste [...]
[...] the use of leavening, dessert can really take a back burner. Last year, I made a delicious matzo toffee, but this year I making Eton [...]
Just a few kosher points here: 1) because of the butter, this could not be served with a meat meal and 2) check to be sure the chocolate chips do not contain “soy lecithin” (which you cannot eat during Passover. (The only chocolate chips that I can find in my town that are soy-tree are Camino brand organic.)
thank you for the info Meira!
[...] you, Baked Bree, for [...]
Amazing site. Beautiful. Amazing dish.. Love it!!!!!
thank you Jennifer! Welcome.
[...] the use of leavening, dessert can really take a back burner. Last year, I made a delicious matzo toffee, but this year I making Eton [...]
this looks good and something like I can take to luncheons with friends. regarding your bare fridge, i will say you have way more store bought condiments than I’d have thought! thanks for the clean, simple, and yummy looking recipe blog!
The condiments are all my husband! He cannot sleep without a bottle of ranch and 4 mustards.
[...] just because I can. As is the case with this homemade matzo. The thing is, I really like the matzo that comes from a box. It reminds me of my childhood regardless of the fact that it tends to taste [...]
[...] You think you don’t like matzoh, but that’s because you’re not eating it this way. Recipe here. [...]