Pesach Sameach! Happy Passover friends! As I’ve said before I’m not religiously Jewish, but my father is and I consider myself a cultural/foodie Jew. I absolutely love the celebrations of Judaism and grew up eating a LOT of matzo ball soup. And at our Passover Seder I was forced into eating a lot of matzo I did not want. As I grew older I acquired a taste for eating mine with horseradish and gefilte fish…okay, it’s not something I’d eat every day, but when the time comes around, it is actually something I look forward to!
But my favorite thing about matzo at Passover was always when my dad broke the matzo and hid the afikomen piece somewhere in the house. As kids we would eagerly await the end of dinner so that we could search the house in hopes of finding it an exchanging it for some mullah. As I’ve grown older it’s been my favorite to assist my dad with hiding it for the younger kids at our Seder.
Needless to say Passover is all about the unleavened bread. We eat it in so many ways and we buy the boxes of it by the dozen. In our house we always end up with an extra box…or 3 past the big celebration. So this year I wanted to think of a way to actually utilize the matzo that doesn’t get eaten in a fun, creative, and different way. While I’m sure this recipe is out there already in many kitchens I wanted to use a basic graham cracker toffee recipe and swap out the graham cracker for matzo. And I've added white chocolate and freeze dreid strawberries! I think it’s a great twist and really transforms the Jewish cracker into a tasty dessert.
So if you’re trying to use up that uneaten matzo, or need a sweet treat to bring as a guest at a friend’s Seder, this is the perfect treat! If you try these out, be sure to post a pic to Instagram (or any social media) and tag #feedmewithamanda.
3-4 pieces of matzo
1 cup brown sugar, packed
1 ¼ cup butter, unsalted
1 bag of dark chocolate chips (11oz bag)
½ bag of white chocolate chips (about 1 cup)
1 tablespoon olive oil
1 ½ cup freeze dried strawberries
Preheat oven to 350° F. Prepare a 13x9 inch pan with parchment paper.
Lay matzo across the bottom of the lined pan creating just 1 layer. Break the matzo to fill the entire bottom. Fill as many holes as possible.
Heat butter in a small sauce pan on the stove set to medium. Once the butter has melted add your brown sugar and stir, bringing mixture to a boil. Boil for 3-4 minutes, stirring continuously. The toffee mixture should be very thick and sticky.
Carefully pour the mixture on top of the laid out matzo and spread evenly with an offset spatula.
Place pan in the oven for about 8 minutes. Watch carefully. The toffee mixture should be bubbling, but not burning. Remove from oven.
Evenly sprinkle all the dark chocolate chips across the top of the boiling toffee. Cover the pan loosely with foil and let melt for 5 minutes.
While the dark chocolate is melting, place another small sauce pan on the stove over medium low with the white chocolate and olive oil. Stir until melted.
Peel back the foil from the pan with toffee. The chocolate should be melted from the heat of the pan. Use an offset spatula to spread the chocolate evenly.
Pour the white chocolate into about 4-5 horizontal lines across the dark chocolate. Take the tip of the offset spatula and drag it vertically across the lines to create a swirl.
Sprinkle freeze dried strawberries (or additional toppings) on top of the chocolate.
Cover the back up with foil and place it on a hot pad in the refrigerator for 1-2 hours for it to set. If you have the time, overnight is best.
When it is set, peel the toffee from the parchment and crack into pieces by hand.
These should be kept in an airtight container and if it’s warm out you can store it in the fridge.