Matzoh Toffee

I'm warning you. This stuff is addicting. It's so good, that it's worth making even if you are sick of matzo or you don't have to worry about eating matzo this week!

This is basically matzo covered in a delicious toffee, then chocolate, and then flaky sea salt. It's basically the bomb dot com.

I actually never grew up eating this. It wasn't part of my family's Passover routine. I didn't discover this recipe until college. Now, it's one of my favorite Passover snacks, but really as I'm eating it now I'm wondering why I don't make this all year round.

It's surprisingly easy to make--the hardest part is waiting for the toffee to cool!

Matzoh Toffee

From David Lebovitz

4 to 6 sheets of matzo

2 sticks unsalted butter, but into pieces

1 cup packed brown sugar

Big pinch of sea salt

1/2 teaspoon vanilla extract

1 cup semi-sweet chocolate

Flaky sea salt

Line a baking sheet with foil and then parchment paper. Preheat the oven to 375. Line the baking sheet with matzo.

In a pan, melt the butter and brown sugar together over medium heat. Once the butter melts completely, let the mixture boil for 3 minutes.

Off the heat, stir in sea salt and vanilla into the brown sugar and vanilla mixture.

Then, pour the toffee mixture over the matzo. Make sure the matzo is covered completely!

Turn the oven to 350, and then put the baking sheet in the oven. Let it cook for 15 minutes. You should reduce the heat if it burns.

Take the baking sheet out of the oven, and then sprinkle the chocolate chips over the toffee. Let the chocolate sit for 5 minutes, then spread the chocolate evenly with an offset spatula. Sprinkle with sea salt.