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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Matzo Toffee Crunch Recipe

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This recipe for Matzo Toffee Crunch is from The Jamner Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 cups coarsely crumbled Passover matzos
1 1/2 cups sliced almonds
1 stick butter or non-hydrogenated shortening margarine
1/2 cup light-brown sugar
1/2 teaspoon salt
2 cups chocolate chips
Directions:
Directions:
Heat oven to 325 degrees. Line a baking sheet with parchment or foil.

Combine the matzos and almonds in a lightly greased bowl.

In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium heat, stirring constantly, until sugar is dissolved and butter melted. Working quickly, pour syrup over matzo mixture, and toss Wear latex or vinyl gloves to protect your hands from the heat, or thoroughly mix with a spatula.

Spread mixture evenly on prepared tray. Bake until golden, about 30 minutes. Remove from oven, and sprinkle with chocolate chips while the sheet pan is still hot. Once the chocolate is melted, spread as evenly as you can.
Personal Notes:
Personal Notes:
From a Courier-Journal article "Passover desserts please palate: Rules may be strict, but baker's sweets are a treat" by Ron Mikulak. (4/12/2011) The baker in question is Star Auerbach.

 

 

 

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