Saturday, September 1, 2012

My Latest Project. DELISH!

A note: this recipe is not kosher for passover. I think you would need to use kosher margarine and kosher vanilla for it to pass muster, but in case you haven’t noticed, I am not a rabbi. If you need to make it kosher, check with an expert!
Salted Chocolate Matzah Toffee
makes one half sheet pan
  • 4 or 5 matzah crackers
  • 1 cup butter, cut in pieces
  • 1 cup packed dark brown sugar
  • 1 tsp vanilla extract
  • small handful (about 1/3 cup) sliced almonds
  • small handful (about 1/3 cup) shredded coconut
  • small handful (about 1/3 cup) cocoa nibs
  • 1 1/3 cup semisweet chocolate chips
  • fleur de sel to taste
  • Preheat oven to 350 F.
  • Line a half sheet pan with heavy duty aluminum foil, ensuring that the foil covers the edges.
  • Arrange matzah crackers in a single layer in the pan. Break up pieces to get a perfect fit in the spaces.
  • Put butter in a heavy saucepan and turn heat to  medium. When butter starts to melt, add brown sugar and stir with a heatproof spatula. When butter is completely melted, bring to a boil and cook the mixture at a full boil for 3 minutes while stirring constantly. (At first the mixture will be separated but after the 3 minutes of boiling it should be emulsified together.)
  • Remove from heat and stir in the vanilla. Pour evenly over the matzah and spread gently and evenly with the spatula.
  • Bake for 15 minutes.
  • Meanwhile, combine coconut, almonds, and cocoa nibs in a bowl with your hands to mix evenly.
  • After 15 minutes in the oven, remove pan and wait for about a minute for most of the bubbles to subside.Sprinkle chocolate chips over the top of the hot toffee and wait 3-5 minutes, until chocolate melts. Carefully spread chocolate with a butter knife or offset spatula.
  • Evenly distribute coconut mixture on top of chocolate and very gently press in with a large flat spatula. Sprinkle fleur de sel over the top.
  • Let cool at room temperature, then put in the fridge for at least an hour to set. Break into pieces. Lay on a plate in a single layer with parchment in between.
  • I would tell you how to store this in an airtight container, but it’s highly addictive and I predict you will eat it all within 24 hours so why bother?

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