Chocolate wasted

Happy second full day of Passover! And by 'happy' I really mean how depressed are you today? I swear, we have a huge jar of Utz's pretzel rods sitting on our fridge that hasn't tempted me since the day my roommate brought it home from Costco but now it mocks me every time I walk into the kitchen. I hate this holiday. The only saving grace of matzoh is that it lends itself to being covered in things: namely chocolate and toffee and other delicious confections. This is a very basic recipe for Passover toffee that gets pulled out every year, and for good reason. The only way to eat matzoh is if you can't taste it. Because the matzoh toffee is covered in dark chocolate, it goes well with any sort of red wine. L'chaim to that.


Passover Toffee:

4 or 5 pieces of matzoh
1 C. white sugar
1 C. butter
10-14 oz. bittersweet chocolate chips
1 C. chopped pecans or sliced almonds (optional)







1. Cover cookie sheet with foil
2. Cover foil with the matzoh
3. Melt the sugar and the butter on the stove over low heat, stirring occasionally
4. When the sugar and butter are completely melted, increase heat and boil for 3-4 minutes until the mixture turns a light brown
5. Pour butter/sugar mixture over the matzoh
6. Sprinkle the chocolate chips over the top, enough to cover (plus a little more)
7. Heat for 5 minutes at 400 degrees to melt the chocolate chips
8. Remove from oven and spread chocolate with an offset spatula
9. Cover with the sliced almonds or chopped pecans
10. Let cool until all the chocolate has hardened, then crack into pieces