Matzo Crack AKA Matzo Toffee

I'd been given this matzo bread along with some other items in a bag the Senior Center was distributing (before Covid 19). I'd heard of matzo ball soup and that's about all I knew of matzo.  I began Googling "matzo"  to find out more about this Jewish bread and what else I could do with  it.

That's when I came across the recipe at That Skinny Chick Can Bake

Here is the recipe:

Matzo Crack AKA Matzo Toffee

A delectable toffee treat made with matzos! Recipe adapted from Marcy Goldman's Caramel Matzoh Crunch, Treasury of Jewish Holiday Baking

Ingredients

·          4-5 matzos

·          1 cup (2 sticks) butter

·          1 cup dark brown sugar

·          12 ounces (2 cups) semi-sweet chocolate chips

·          1+ cup chopped, toasted pecans

Instructions

1.      Preheat oven to 350º. Line a rimmed baking sheet with foil, then top with a sheet of parchment paper. Cover surface with a single layer of matzos, breaking as needed to fit. Set aside.

2.      Combine butter and brown sugar in a heavy saucepan. Stir over medium heat till it comes to a boil, then continue to stir and boil for 3 more minutes.

3.      Carefully pour hot mixture over matzos and spread evenly.

4.      Bake for 10 minutes or till caramel mixture is bubbling. Remove from oven and evenly sprinkle with chocolate chips. Wait about 5 minutes for chocolate to melt, then smooth over surface and sprinkle with pecans.

5.      Refrigerate till chocolate is firm, about 45 minutes. Using parchment, remove toffee from pan to large cutting board and cut into bite sized pieces. Store in refrigerator up to 2 weeks.

Total time: 1 1/2 hours

Yield: approximately 3 dozen pieces depending on size

                                        *****

The ingredients needed

3. Pouring the brown sugar and butter mixture on the matzo bread
4. Bubbling caramel after being taken from the oven to bake
5. Adding chocolate chips to the hot caramel
6. Spreading the melted chocolate chips over the caramel

The final tasty product.

I can see why it's called crack.  It's addictive and once it's hard you break it into pieces, the same as you would peanut brittle.

Some recipes suggested sprinkling on a little Kosher salt while it's still hot. I opted not to do that. It's best to leave well enough alone.

This recipe has also been done by some using saltine crackers.

That's it😋