During the eight days of Passover, it is customary in the Jewish religion to eat matzo to commemorate the exodus from Egypt.
Matzo is essentially a cracker that can be ground into matzo meal or used to replace your bread (or other carbs) during the holiday. Usually, Passover desserts include flourless chocolate cake and coconut macaroons, but for this year, I'm making another popular sweet treat, highlighting matzo.
Matzo bark is very similar to the American dessert known as butter crunch, but it has a layer of matzo on the bottom. The matzo gets slightly soft, and the sweet and salty combination makes it a dangerous treat to have in the house.
Ingredients
- 4 pieces matzo
- 8 ounces (2 sticks) unsalted butter
- 1 cup light brown sugar
- 8 ounces dark chocolate
- 1 tablespoon neutral oil, such as grapeseed
- 1/2 cup chopped pecans
- Fleur de sel salt, to taste
Directions
- Line a 9x13 baking pan with parchment paper, hanging over the sides so you are able to lift the matzo up when it is finished - this will help you release the toffee later.
- On the bottom of the tray, line the matzo so it is a flat surface. You may need to break the matzo in pieces - that is okay.
- In a medium heavy-duty saucepan, add butter and brown sugar. Bring the mixture to a boil and continue to stir. Lower heat to medium and stir continuously. The mixture will thicken, continue cooking until it reaches about 300 F and a golden amber color.
- Carefully pour caramel over matzo and use an offset spatula to evenly spread the toffee out. Allow to set up at room temperature and completely cool, about 30 minutes.
- Once toffee has cooled, melt chocolate over a double boiler. Once melted, add oil and stir in. Spread melted chocolate over cooled toffee. While warm, sprinkle pecans and salt to taste.
- Allow chocolate to cool and harden.
- Once completely cooled, use a knife to break up the matzo toffee and cut into pieces. Serve and Chag Sameach (Happy Holidays)!
See more Passover recipes and explore Pastry & Baking Arts training.
