This Dark Chocolate Toffee Matzah Bark
This Dark Chocolate Toffee Matzah Bark is one of the most addictive things I’ve made in a while. The recipe is from Marissa at Get Off Your Tush and Cook. So, I did. The slivered almonds, dried, cranberries, pistachios, whole wheat matzah and dark chocolate blend so well with the buttery flavor and sweetness of the brown sugar caramel hiding under the chocolate. There are so many great things happening here. It’s crunchy, sweet, salty, and basically melts in your mouth. Enjoy!
Ingredients
Ingredients:
- 6 sheets unsalted whole wheat matzahs
- 3/4 cup unsalted butter cut into chunks
- 3/4 cup firmly-packed light brown sugar
- 1 pinch sea salt
- 1/2 teaspoon vanilla extract
- 1 cup semisweet or dark chocolate chips
- 1/2 cup white chocolate chips for drizzle
- 1/2 cup toasted slivered almonds
- 1/2 cup roughly chopped pistachios
- 1/2 cup dried cranberries
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 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 almonds (or another favorite nut, toasted and coarsely-chopped), a sprinkle of flaky sea salt, or roasted cocoa nibs.
- 7, 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, walnuts, orange rind
Recipe/photo credit: Marissa at Get Off Your Tush and Cook