Life is busy.
Writing is hard.
I saw Civil War with Daniel and Dad.
Let’s have some toffee.
4-6 sheets matzah (enough to cover your cookie sheet)
1 cup (2 sticks) butter
1 cup packed light brown sugar
A big pinch of sea salt
1/2 tsp. pure vanilla extract
1 1/2 cups semisweet or bittersweet chocolate chips
1 cup toasted chopped almonds or coconut (optional)
Extra sea salt for sprinkling (optional)
- Line a cookie sheet completely with foil or parchment paper. Cover the bottom with crunched up matzah in a fairly thick layer.
2. In a medium saucepan, melt the butter and brown sugar together and stir over medium heat until it begins to boil. Once it has begun to boil, let it bubble for three more minutes, stirring it well. Remove from heat and add the salt and vanilla. Then quickly pour it over the matzah
3. Bake the matzah for 15 minutes at 350*F, watching that the corners don’t darken too quickly and burn. You can reduce the heat if needed.
4. Remove from the oven and cover immediately with chocolate chips. Let stand for 5 or more minutes until the chocolate chips are melty, then spread evenly across the top of the matzah.
5. Sprinkle on the nuts and/or salt, if you want.
6. Let cool for a little longer (until you can hold the pan without burning yourself) and put in the fridge or freezer to cool the rest of the way.
7. Cut or break into pieces and serve!
(Those are sprinkles on top. Courtesy of guess who? 😉 )
Well, you guys should be able to get leftover matzah from somebody at this time of year.
Tell me how it turns out! 😀
Okay, so the matzah toffee recipe jumped up the queue a little since I’m not done with my fanfic or book review, but I promise they’re coming soon.
Also a not-spoiler-y Civil War review… would you guys want that?
Anyway, *waves* bye for now! Enjoy the toffee and please comment!