Matzo Toffee

In the year since I started cooking, I haven’t done much baking. I am not totally sure why I have stayed away from it, but I decided it is time to face baking head on. So in honor of the holidays, I am going to tackle the baking world with the Twelve Days of Treats. So get our sweet tooth and your singing voice ready, because here we go…

On the first day of treats, Lindsay Young gave to me…

A recipe for Chewy Jewy Treats!

Growing up, my family and I spent time celebrating both Jewish and Christian holidays. My Mother led the way for Christmas and Easter and Dad was in charge of Hanukkah and Passover. You can go ahead and be jealous, because not only did we get to learn about to different religions, but also we got two sets of presents.

My friend Lindsay is also a fellow halfie. However, her mother is the Jewish parent. When I needed a Jewish dessert for Jew Food Tuesday, she was my go to. And she did not disappoint.

The original name of this dessert was Matzo Toffee, but Lindsay and I decided that Chewy Jewy was way cuter. Don’t you love how it rolls of the tongue? Ya, me too.

While it might sound silly to use a cracker for the base of a dessert, do not be fooled. This toffee is so ooey and gooey and chewy that it will leave you drooling for more.


Start by preheating your oven to 350 degrees. Line a casserole dish with aluminum foil and cover the bottom layer of the dish with broken up Matzo crackers.



In a saucepan, heat 1 cup of butter and 1 cup of brown sugar on medium high heat until it boils.


Let the mixture boil until it is thick enough to coat a spoon.


Pour the mixture over the Matzo and bake it in the oven for 4 minutes.

When you remove it from the oven, cover evenly with 2 cups of semi sweet chocolate pieces. Place it back in the oven for 2 minutes.


When it comes out of the oven, spread the chocolate evenly with knife and cover with chopped pecans (or your favorite nut). Give it time to cool and when the pan is cool enough put it in the fridge for a couple hours to harden.


When the toffee has hardened, eat your little heart out. And don’t forget to share.

Love and Beer Floats
Angela

Ingredients
1 pack matzo crackers
1 cup butter
1 cup brown sugar
2 cups semi sweet chocolate morsels
½ chopped pecans (or your favorite nuts)