Matza Toffee

[nimrodiel]

This has been crossposted to gothfood, and creepy cuisine.

So, I'm not Jewish, but I have picked up a few things from my friends who celebrate Passover. I saw this recipe last week, amd tried it out. It was fabulous

Ingredients:

2 cups butter (4 sticks)
Two cups packed light brown sugar
8 matza for Passover
16 ounces bittersweet chocolate for passover[2]

To make:

1. Pre-heat oven to 350 degrees Farenheight
2. Melt butter and brown sugar in small saucepan, cook until it no longer looks oily (about 10 min)
3. Line two cookie sheets with foil [1] and lay out four matza on each.
4. Spread toffee mixture onto matza in an even layer.
5. Bake untill bubbly (between 10 and 15 min.)
6. Melt chocolate in a doube boiler.
7. spread chocolate onto toffee, amd let cool at room temperature until chocolate is hardened (about 1 hour)[3]
8. Break into pieces and enjoy.


[1] I found out the hard way that it helps to use cookie sheets with a lip around the edge. The next time I make this I think I'm going to use a 9" X 13" pyrex dish.

[2] The original recipie calls for 26 ounces. We decided that the smaller amount (all we had on hand) worked better as it didn't overpower the tofee so much.

[3] Or. stick it in the fridge and cool the chocolate down quicker :)

Comments

[krasota.livejournal.com]

the only problem with cooling it in the fridge is that it might not temper properly, causing your chocolate to be grainy or to have little "fat" pockets (cocoa butter). it is also more prone to bloom.

it's really a texture issue more than a taste issue, though. ;)

[nimrodiel.livejournal.com]

This is true. The problem that we had with the chocolate cooling down happily was more or less due to the fact that the kitchen got so warm when baking. It was just too warm for it to harden properly.