This elevates the old classic to new heights! It’s so good that you will be declaring it “cheat day,” so go ahead and indulge!
- 4 matzah sheets
- 1 cup (2 sticks) butter or non-dairy margarine
- 1 cup brown sugar
- 1 package of semi-sweet or dark chocolate chips
- 1/2 cup white chocolate chips
- toppings of your choice such as sprinkles, nuts, coconut etc.
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Arrange matzah in one layer on the baking sheet.
- In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
- Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
- Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325 if it looks like it’s burning.
- After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven. Sprinkle matzah immediately with the chocolate chips. Let sit for 5 minutes to melt.
- After the chocolate chips have melted, spread them evenly over the now toffee-coated Matzahs with a spatula.
- Melt the white chocolate chips in a double boiler, or in a glass bowl atop a pot of boiling water. Alternatively, you can melt it in the microwave, for a minute, but stir after every 30 seconds. the chips should be creamy and smooth enough to drizzle.
- With a fork, drizzle the white chocolate over the matzah. Then top with lots of colored sprinkles and nuts of choice. Allow to cool and harden. Break into pieces and enjoy.