Toffee Mazo Crunch
By Laurel Kratochvila, Fine Bagels, Berlin
This is a recipe you can make all year with pretzels, crackers, anything, but there’s something about the flakiness and neutral matzo flavour that really works best.
Ingredients
4 squares matzo
225g butter
400g dark brown muscavado sugar (if you don’t have this, it isn’t a crisis! Just use white sugar with some molasses or pure maple syrup thrown in for flavor!)
Pinch of sea salt
400g dark chocolate, chopped
Optional: chopped and toasted nuts
Method
Preheat oven to 170 degrees celcius and prepare a baking sheet lined with parchment paper or a silpat.
Place your matzos on the baking sheet.
In a saucepan on medium heat, melt butter and brown sugar. Bring to a low boil and allow to boil for about 5 minutes. Just before it’s finished, toss in your seasalt.
Pour the sugar mixture over the matzos, spreading evenly and then bake for 10 minutes.
While the toffee matzos bake, chop or grate the chocolate finely.
After 10 minutes, the surface of the matzos should be bubbly and a deeper brown. Remove from oven and sprinkle chocolate over the top.
After 5-10 minutes, spread the now melted chocolate to create an even layer.
Put your tray into the refrigerator for about an hour.
When the hour is up, remove the matzos from the fridge and snap it apart into smaller, cookie-sized pieces.