Recipe on how to make MATZAH CRACK!
• 4-5 unsalted or lightly salted matzos crackers
• 2 sticks (1 cup) butter
• 1 cup firmly packed dark brown sugar
• 1 – 12-ounce bag semi-sweet chocolate chips (I used Ghirardelli)
• 1 cup chopped nuts (I used pecans, but pick your favorite!)
• 1-2 pinches course kosher salt
Preheat oven to 350 degrees Fahrenheit
Line a large cookie sheet with heavy duty aluminum foil, leaving enough extra at the ends to use as a handle after the candy is done. Place a piece of parchment paper on top, and place matzo crackers down into one even layer, covering the bottom of the pan.
In a medium saucepan, melt the butter and brown sugar over medium heat, whisking together as it melts. Whisking constantly over medium heat, bring the toffee mixture to a slow boil, it will thicken slightly just before this point. Boil over medium heat (don’t stop whisking!!) for 3 minutes, the toffee will be a light caramel color and should be more airy than it was just before boiling.
Immediately pour the toffee over the matzo crackers, then smooth evenly with an offset spatula or the back of a spoon (please be careful, as it is extremely hot!). Place the sheet pan in the oven, and bake for 10 minutes, until bubbly all over.
Meanwhile, you can optionally toast the nuts by throwing them in a dry preheated skillet over medium heat. Stirring frequently for 5-10 minutes, or until lightly browned.
After the toffee is bubbling all over, remove the sheet pan from the oven, and place on a wire rack. Immediately sprinkle the chocolate chips evenly over the toffee, and wait 3-5 minutes or until melted. Again, take an offset spatula or the back of a spoon to smooth the chocolate out over the toffee evenly. Sprinkle the nuts over the chocolate, and rain a couple of punches of salt over all.
Place sheet pan in the refrigerator and rest for 45 minutes to harden, then remove and cut candy to desired serving size.
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