Mar 302013

Happy Eastover!  Last year my rice crispie egg post definitely favorited the Easter half of Eastover so I thought this year should pay tribute to the passover half.  I have to start off by making it clear that the future dietitian in me DOES NOT endorse this recipe.  But the inner fat kid in me?  She definitely endorses this recipe.  This Dark Chocolate-Toffee Matzo Bark is one of the most addictive things I’ve made in a while.

There are so many great things happening here. It’s crunchy, sweet, salty, and basically melts in your mouth.

A few of the toppings can give this a healthy disguise, but don’t be fooled…it is not.  The slivered almonds, dried, cranberries, pistachios, whole wheat matzo and dark chocolate- pretty healthy. The butter and brown sugar caramel hiding under the chocolate- NOT healthy.

Hope everyone has a happy healthy Passover or Easter.  Or if you’re me, BOTH!

Dark Chocolate-Toffee Matzah Bark with Pistachios, Almonds, and Cranberries

adapted from David Lebowitz

  • – 6 to 8 sheets unsalted whole wheat matzohs
  • – 3/4 cup  unsalted butter, cut into chunks
  • – 3/4 cup firmly-packed light brown sugar
  • – big pinch of sea salt
  • – 1/2 teaspoon vanilla extract
  • – 1 cup (160g) semisweet or dark chocolate chips (I used a mixture)
  • – 1/2 cup white chocolate chips for drizzle
  • – Optional Toppings:  1/2 cup toasted slivered almonds, 1/2 cup roughly chopped pistachios, 1/2 cup dried cranberries.  (other options: toasted coconut, walnuts, orange rind, or anything else you can think of!)
1. Line a rimmed baking sheet (approximately 11 x 17″, 28 x 42cm) completely with foil, making sure the foil goes up and over the edges. Cover the foil with a sheet of parchment paper.
Preheat the oven to 375F (190C).
2. Line the bottom of the sheet with matzoh, breaking extra pieces as necessary to fill in any spaces.
3. In a 3-4 quart (3-4l) heavy duty saucepan, melt the butter and brown sugar together, and cook over medium heat, stirring, until the butter is melted and the mixture is beginning to boil. Boil for 3 minutes, stirring constantly. Remove from heat, add the salt and vanilla, and pour over matzoh, spreading with a heatproof spatula.
4. Put the pan in the oven and reduce the heat to 350F (175C) degrees. Bake for 15 minutes. As it bakes, it will bubble up but make sure it’s not burning every once in a while. If it is in spots, remove from oven and reduce the heat to 325F (160C), then replace the pan.
5. Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
6. If you wish, sprinkle with toasted almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
Let cool completely, the break into pieces and store in an airtight container until ready to serve. It should keep well for about one week.
Note: If making for passover, omit the vanilla extract or find a kosher brand.

  2 Responses to “Dark Chocolate-Toffee Matzah Bark with Pistachios, Almonds, and Cranberries”

  1. I made this yesterday because I had friends coming over and wanted to stay kosher… to say it was delicious would be an understatement – and easy to make. My non-jewish friends were really impressed! I can’t wait to make this again with lots of different toppings. I wonder if there is something non-kosher I can replace the matzoh with during the rest of the year?

    • I’m so glad you liked it!! You can probably get matzoh all year round, but I’ve actually seen similar recipes made using saltine crackers. I think it would maintain the crunchy aspect and might be even tastier with the saltiness of the crackers.

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