chocolate matzo toffee (or, the best thing you’ll ever eat)

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don't be afraid. there's a way to make this stuff good.

Passover is usually a terrible holiday for food.  Mom, you can sit down; you make a great kugel (when you remember to add the sugar).  But goyim, no matter how much you tell us you like matzo, you’ll never understand how shitty it is when you have to eat it for a week.

The Interwebs are full of attempts to camouflage matzo – as pizza, as sandwiches, even as bagels.  Honestly?  It still tastes like matzo.  Instead, I prefer the easy way out:  I smother it in butter, sugar, and chocolate,* and I guarantee you will too.

*and give it away as soon as possible

melt the butter with the sugar...

Following is a quick photo tutorial.  This is one of the easiest recipes I’ve ever posted, but sometimes the visuals help.  And if they don’t…enjoy gratuitous shots of probably not that great for you, but it’s Passover so who’s counting SUPREMELY HEALTHY food.

...until it looks like this

pour...

...and spread

spread some more

ta-da

Chocolate Matzo Toffee

Adapted from just about everywhere

4 to 6 sheets matzo (depending on the size of your pans)

1 cup butter, cut into 1-inch pieces

1 cup brown sugar, packed

3/4 tsp. sea salt

1/2 tsp. vanilla extract

1 1/2 cups chocolate chips (your choice; I use semisweet)

Extra sea salt for sprinkling (optional)

Preheat the oven to 350 degrees Fahrenheit.  Line a baking sheet completely with foil, then line with matzo, breaking pieces as needed to fit.

In a saucepan, melt butter and brown sugar over medium heat, stirring until the mixture begins to boil.  Let boil, still stirring constantly, for three more minutes.  Remove from heat and stir in salt and vanilla.  Quickly pour over matzo, using a spatula to spread it out evenly.  If I didn’t emphasize it enough, do this quickly!  It will start to set almost immediately.  Bake 13-15 minutes, making sure to watch carefully for burning or darkening.

Remove from oven and immediately sprinkle with chocolate chips.  Let stand until softened, about 5 minutes, then spread with a spatula to cover the matzo evenly.  If your chips aren’t melting well, you can stick the pans back in the warm oven for a minute or two.  Sprinkle with sea salt, if using.

Cool completely, break into pieces, and try not to eat it all yourself.

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