This crunchy-sweet treat is perfect for Passover -- and so good, you'll crave it all year!
- Servings: 10
Source: Everyday Food, April 2009
- 2 cups coarsely crumbled matzos
- 1 1/2 cups sliced almonds
- 1/2 cup (1 stick) unsalted butter
- 1/2 cup packed light-brown sugar
- 1/2 teaspoon salt
- 2 cups semisweet chocolate chips
Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.