Matzo Toffee Crunch
10 to 12 servings
- 4 to 6 sheets, unsalted Matzos (reserve some crackers for crumbs to garnish)
- 1 cup (2 sticks) unsalted butter, cut into small pieces
- 1 cup Domino® Light Brown Sugar firmly packed
- 1/4 teaspoon kosher salt
- 1 1/4 cups semi-sweet chocolate chips
Preheat oven to 375°F. Line an 11 1/2 x 17 1/4 x 1-inch jellyroll pan with aluminum foil, making sure to cover bottom and sides completely. Cover foil with parchment paper. Place matzo over parchment paper to cover bottom of pan completely, breaking some into pieces to fit.
In a 4-quart, heavy saucepan, over a medium to low flame, melt butter; add brown sugar, and stir until sugar dissolves and begins to boil. Continue to cook 3 minutes. Remove from heat and carefully pour hot sugar mixture over matzo. Spread evenly with the back of a wooden spoon. Sprinkle kosher salt randomly over hot sugar mixture.
Put pan in oven and reduce heat to 325°F. Bake 10 to 12 minutes. As it bakes, it will bubble. Check after 10 minutes; if needed, continue to cook an additional 2 minutes. Remove from oven; be extremely careful not to spill hot caramel. Scatter chocolate chips as evenly as possible over top. Allow to melt 5 minutes; using spatula, spread evenly.
Garnish with remaining matzo crumbs on top. Cool completely; refrigerate 30 minutes until set. Release from pan. Peel off parchment and foil; break into pieces. Store in airtight container.
This recipe is Kosher for Passover.