You Don’t Have to Be Jewish…

… to love Matzo Toffee Crunch. This recipe comes to At Home courtesy of  blog reader Annette Fine. When my Frog Commissary kitchen tested the recipe everyone raved about it and fought over the crumbs. Annette says that you can substitute two packs of graham crackers for the matzo and transform this to an easy non-Passover treat. Thank you Annette.

Matzo Toffee Crunch
Serve as part of your dessert or make little ribbon-tied clear bags and give to guests as a good-bye gift with wishes for a sweet journey home – and a sweet memory of Passover 2010.

Do Ahead May be made up to five days ahead and stored in cool location in airtight container.

About 5 sheets plain matzo or two packages of graham crackers – enough to cover cookie sheet
1 cup  unsalted butter
1 cup  brown sugar packed firm
11 oz. semi-sweet or milk chocolate chips

1 Preheat oven to 350 degrees.
2 Line 17.5-inch by 13-inch cookie sheet with foil and cover with baking parchment. Cover sheet evenly in a single layer with matzo sheets or graham crackers using what you need and cutting pieces to fit spaces as evenly as possible.
3 In heavy saucepan, combine butter and brown sugar. Cook over medium heat, stirring constantly, for 3 to 5 minutes, until sugar dissolves. Remove from heat and pour over matzo.
4 Bake at 350 degrees for 9 to 12 minutes, checking every few minutes to be sure mixture does not burn. Remove from oven and sprinkle with chocolate chips. Let stand 5 minutes and then smear melted chocolate evenly. Chill in refrigerator until set. Break into peanut brittle-sized pieces.

Best wishes for a sweet Passover.

Thank you for visiting.

Your Home Entertaining Coach

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