Chocolate-Toffee Matza

Most Passover desserts are a compromise.  This is one to which you will look forward every year.   Set your oven to 375F:  Start with a cookie sheet with sides (I use disposable foil) and line it first with parchment paper and then with matzah:

P3291387.JPG
P3291388.JPG

You'll need two sticks of butter or margarine.  As I am serving this with a meat meal, I am using half of one of those wonderful, one pound blocks of Mother's Passover Margarine:

P3291389.JPG

Melt it over low heat and then add a cup of light brown sugar.  Actually, the recipe calls for a cup but I add about a cup and a quarter:

P3291399.JPG

Bring the mixture to a light boil and stir it for three minutes:

P3291404.JPG

Now pour the mixture over the matzah:

P3291412.JPG

And into the oven.  Turn the oven down to 350F and set a time for 15 minutes.  Keep an eye on it, making sure it doesn't burn:

P3291416.JPG

Now, sprinkle the top with a 12 oz bag of chocolate chips.  Actually, I use a few dozen chips less than a full bag:  

P3291421.JPG

Back into the oven for about a minute until the chips are melted.  Then spread them over the matzah.  I find that the back of a spoon works best:

P3291426.JPG

Let it cool, break apart and enjoy:  

P3291430.JPG

Happy Pesach!

Rabbi Bruce Alpert