Soooo remember how in my tortilla espanola post I mentioned I had a few unfinished posts I promised to publish? This is one of them. So, pretend that it's Passover. Yes that was over a month ago, thus the pretending. Picture me and 2 friends celebrating it with a nice lil Passover lunch. There was matzo ball soup from Jon, and lamb stuffed tomatoes by Ang. And as usual, I rounded it out with a sweet treat: matzo toffee! See the 3 layers... matzo cracker, toffee, and chocolate:
adapted from Turntable Kitchen
6 Passover friendly matzo crackers (or enough to fit a baking sheet)
2 sticks unsalted butter
1 cup brown sugar
1 tsp fleur de sal
1 tsp vanilla
2 cups chocolate chips (I used both semisweet and dark)
Preheat oven to 350. Line a baking sheet with aluminum foil, overlapping over the edges. Arrange matzo crackers into one even layer so edges are touching - you'll probably have to break some to make it fit. Set aside.
Melt butter over medium heat, and mix in brown sugar and salt. Bring to a boil, and cook, stirring, for 3-4 minutes. Take off heat and stir in vanilla. Pour over the matzo and use a silicone spatula to spread into an even layer over the crackers. Bake for 5 minutes or until it looks bubbly.
Take out of oven. Spread chips over the toffee. Let sit for 2-3 minutes or until you see them starting to melt.
Spread the chocolate in an even layer. Allow to cool completely. Break into pieces. Eat!
~ ~ ~ ~
One side note about the chocolate... I used both Nestle semisweet chips (left) and Guttiard 72% bittersweet (right).