Passover is almost upon us. This is one of my family’s favorite treats!
MATZO TOFFEE BAR CRUNCH (from Huffingtonpost.ca)
Start to finish: 1 hour 30 minutes
Servings: 18
6 sheets matzo (or enough to cover a baking sheet)
1 cup (2 sticks) margarine
1 1/2 cups packed brown sugar
1 teaspoon vanilla extract
1 1/4 cups chocolate chips
Sea salt (optional)
Slivered almonds, toasted (optional)
Heat the oven to 375 F. Line a rimmed baking sheet with foil.
Arrange the matzo in a single layer over the baking sheet. Set aside.
In a small saucepan over medium heat, combine the margarine and brown sugar. Stirring constantly, melt just until incorporated. Remove from the heat and stir in the vanilla. Pour the mixture over the matzo, and then bake for 10 to 15 minutes, or until deep golden brown and bubbling all over.
Remove the baking sheet from the oven and immediately sprinkle with the chocolate chips. Wait 2 minutes for the chocolate to melt. Using a spatula spread the chocolate in an even layer. Sprinkle with salt and almonds, if using. Transfer the baking sheet to the freezer until set. Break into pieces, then store in an airtight container.
Nutrition information per serving: 270 calories; 130 calories from fat (48 per cent of total calories); 14 g fat (4.5 g saturated; 2 g trans fats); 0 mg cholesterol; 36 g carbohydrate; 1 g fiber; 27 g sugar; 2 g protein; 125 mg sodium.
(Recipe adapted from Leah Schapira and Victoria Dwek’s “Passover Made Easy,” 2013, Mesorah Publications)
