Food & Drink Magazine

Chocolate! Toffee! Matzah?

By Yonni @vegandthecity

Chocolate! Toffee! Matzah? Chocolate!  Haven't met anyone who doesn't love it.  In chips, squares, covering almonds or dried cranberries, with non-pareils, melted over a frozen treat, drizzled atop popcorn...the possibilities  are endless!
Then consider toffee...buttery, sugary sticky...and hidden under chocolate?  And yes, it can be vegan ~ and simply!
Now, take those two delicious ingredients and use matzah as your vehicle for enjoying them together.  Really?  If you doubt the possibilities, you need to try this quick and easy recipe.  You, and your guests, if you don't eat it all by the time they arrive, will thank me.
You will need:
1 cup vegan butter
1 cup brown sugar
3 sheets of matzah
1 bag Ghirardelli chocolate chips
Chocolate! Toffee! Matzah?Line a baking tray with a bit of a rim (maybe 1/2 inch) with aluminum foil.
Lay two whole pieces and two half pieces of matzah flat on the tray to cover the foil.
Preheat your oven to 450 degrees.
In a large saucepan, stirring often and watching carefully, melt the butter and brown sugar together until it caramelizes.
Once browned and thickened, carefully pour the toffee over the matzah, using a rubber spatula to make sure it evenly covers the surface, and pop in the oven for 4 minutes. (You must watch the time carefully or it will burn!)
Remove the matzah from the oven and sprinkle the chocolate chips over the toffee, covering as much space as possible.  Put it back in the oven for one minute and remove.
Using the spatula again, evenly spread the chocolate over the matzah and, once at room temperature, place the tray in the refrigerator for 6 hours or overnight.
When ready to serve (or snack) use a sharp knife to cut the matzah into pieces.  It will likely crack as you go but no one will care what shape they get once they taste it!
For variations, while the chocolate is still warm, top with dried cherries, raisins or currants and/or slivered almonds or walnuts.

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