Makes about 50 two-inch pieces
- 4 1/2 sheets unsalted matzo
- 1 cup packed light brown sugar
- 14 Tbsp. (1 3/4 sticks) unsalted butter
- 1 1/2 tsp. fine sea salt
- 6.5 ounces dark chocolate, chopped (1 cup)
- 1 Tbsp. fleur de sel or coarse sea salt, or 1/3 cup toppings such as slivered almonds, or chopped dried cherries, or unsweetened shredded coconut (optional)
Preheat the oven to 375°.
Place the matzo in a single layer on the prepared baking sheet, breaking it into pieces where necessary to fill the pan completely. Set aside.
Combine the brown sugar and butter in a medium size (4-quart) saucepan over medium heat. Stirring constantly with the heatproof spatula, bring to a boil, then continue to cook, still stirring constantly, until the mixture has thickened and is just starting to pull away from the side of the pan, about 3 minutes.
Remove the mixture from the heat and sprinkle in the fine sea salt, stirring well to incorporate it. Pour it over the matzo in the baking sheet, spreading it in an even layer with the spatula. Place the baking sheet in the oven and immediately turn the heat down to 350°.
Bake, watching to make sure it doesn't burn, until the toffee bubbles up and turns a rich golden brown, 15 minutes. If it looks like it's starting to burn, turn the heat down to 325°.
Remove the baking sheet from the oven and immediately sprinkle the chocolate over the hot matzo. Let it sit for 5 minutes, then spread the now-melted chocolate evenly with the spatula and sprinkle with the salt or your favorite toppings while the chocolate is still melted.
Allow the matzo to cool completely, 20 to 30 minutes, then break it into smaller pieces (roughly 2-inch square).
Excerpted from The Liddabit Sweets Candy Cookbook (Workman) by Liz Gutman and Jen King.
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