https://www.copymethat.com/r/2ed0sak1rq/chocolate-caramel-matzo-toffee-marcy-g-v/
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2024-11-01 01:09:29
Chocolate-Caramel Matzo Toffee. marcy g. va clark
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Marcy Goldman
Adapted by Melissa Clark
Total Time
50 minutes, plus chilling
Rating
4
Read 84 community notes
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. This recipe, adapted from Marcy Goldman’s cookbook “A Treasury of Jewish Holiday Baking,” keeps well when stored airtight at room temperature — up to one week, if you haven’t finished it by then. —Melissa Clark
Adapted by Melissa Clark
Total Time
50 minutes, plus chilling
Rating
4
Read 84 community notes
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. This recipe, adapted from Marcy Goldman’s cookbook “A Treasury of Jewish Holiday Baking,” keeps well when stored airtight at room temperature — up to one week, if you haven’t finished it by then. —Melissa Clark
Ingredients
- 4 to 6 sheets matzo, preferably salted
- 1 cup/225 grams unsalted butter (2 sticks)
- 1½ packed cups/315 grams light brown sugar
- 2 teaspoons vanilla extract
- Large pinch of fine sea salt
- 7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
- Toppings, as desired (see note)
Note: Ingredients may have been altered from the original.
Steps
Directions at cooking.nytimes.com
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