With all the hoopla surrounding Easter, Passover has retreated to the background.As a fellow Jew, I find that unacceptable. In Israel, Passover is the seven-day holiday of the Feast of Unleavened Bread with the first and last days observed as holy days. When I was High School, I remember feeling special because my mom would let me stay home from school on that first day of Passover. When dusk twinkled outside, my whole family would sit down for a meal. My grandpa would break the matzo, say a prayer and the eating would commence.
Since unleavened bread is not allowed this week, there is a lot of baking with matzo flour and other special type of ingredients. However since that seemed unapproachable to me, I wanted to make a dessert that was as easy as 1,2,3. Chocolate Coconut Matzo Toffee or otherwise known as crack is addicting hence the name. Throughout yesterday and today, I kept stealing bites from the fridge where I kept it in a plastic baggie. To balance out the sweetness, I sprinkled the chocolate with Maldon Sea Salt. Otherwise, it was cloying. You can find Matzo in the international isle of your supermarket. There are several different kinds but for this recipe, I recommend unsalted Matzo. Enjoy!
- 4-5 unsalted sheets of matzos
- 1 cup (2 sticks) unsalted butter
- 1 cup firmly packed dark brown sugar
- 1 8-ounce bag Dove Coconut Creme Chocolates
- ½ cup unsweetened coconut
- ½ teaspoon sea salt flakes
- Preheat oven to 350 degrees. Line a rimmed baking sheet with with sheet of parchment paper or a Slip mat.
- Cover baking sheet with matzos, break and fit the pieces together to fill the entire pan as necessary.
- To the make toffee: Combine butter and brown sugar in a medium saucepan. Stir constantly over medium heat until mixture comes to a boil. Continue cooking and stirring for another 3 minutes until foamy and thickened. Carefully pour toffee over matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for about 10 minutes, it will be done when its bubbling all over. When the toffee is in the oven, chop up the Coconut Creme Chocolates and set aside. Remove pan and place on wire cooling rack on the counter. Immediately scatter the chopped chocolate evenly over top. Use a thin spatula to spread chocolate into an even layer. Sprinkle with unsweetened coconut and sea salt. Refrigerate until the chocolate is firm, about 45 minutes.
- **** Store in an airtight container in the fridge and serve cold.