If you had to make only one dessert for Passover, Nancy's Chocolate Toffee Matzah Bark is the one. Hands down. Throw in the towel. Stick a fork in it. You're done!
My wife's dessert is so scrumptious and addictive, I don't even try to compete for this course. She is the queen of desserts. So, I'm proud to showcase her recipe here.
There are only so many macaroons, stale rainbow cakes, and dried out Passover cookies a digestive system can handle over 8 days. This recipe is a game-changer.
The combination of toasted pecans, mini marshmallows and melted chocolate surround the matzah. A sprinkle of sea salt balances out the sweetness of the caramelized brown sugar that hides under the layer of chocolate. The richness of the creamy margarine (parve) slightly offsets the crunch of the matzah. Each bite is divine and they seem to get better with each serving. It's addictive.
You can use whole wheat matzah or regular matzah for this recipes. It really doesn't matter that much because the toppings are the star of the show.
Follow the step by step instructions below to notch up your Passover dessert game with this recipe. You can thank me later.
Nancy's Chocolate Toffee Matzah Bark
DESCRIPTION
INGREDIENTS
- 6 sheets unsalted whole wheat matzahs
- ¾ cup margarine (or unsalted butter if not parve (cut into chunks))
- ¾ cup firmly-packed light brown sugar
- 1 pinch sea salt
- ½ teaspoon vanilla extract
- 1 cup semisweet or dark chocolate chips
- ½ cup toasted pecans
- ¾ cup mini marshmallows
INSTRUCTIONS
- Line a rimmed baking sheet (approximately 11" x 17″) 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 375 degrees.
- Line the bottom of the sheet with matzah, breaking extra pieces as necessary to fill in any spaces.
- In a 3-4 quart heavy duty saucepan, melt the margarine (or 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 matzah, spreading with a heatproof spatula.
- Put the pan in the oven and reduce the heat to 350F 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 325 degrees, then replace the pan.
- Remove from oven and immediately cover with chocolate chips. Let stand 5 minutes, then spread with an offset spatula.
- If you wish, sprinkle with toasted pecans (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt.
- 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. They freeze well too!
Notes
Other optional toppings: toasted coconut, slivered almonds, walnuts, orange rind, dried cranberries
NUTRITION
Don't forget to check out my other Passover desserts here.
Subscribe to my Newsletter and be first to get my latest recipes.
0
Leave a Reply