Last updated on September 13th, 2019 at 08:07 pm
Have some leftover matzoh in the house? Whip up this Matzoh Candy and don’t let it go to waste. The crispy matzoh is coated in toffee and creamy chocolate!
So my niece is just about to finish up her second,
first year of college and I am sad to say that I am a bad Aunt and haven’t sent her a care package yet.
I know, I know, I know… Please don’t yell at me!
I did see her over her Christmas break when she came and stayed with me. My kids had already gone back to school which was perfect because we sat on the couch for three days in our pajamas and watched a few seasons of Dexter. She got me hooked, thanks, Sarah, and it took me another month to finish it. Does that coincide with so few recipes posted in the month of January? I believe it does.
Since she is coming home May 1st, I figured I should get my butt in gear and send her something quick! I can’t let the whole year go by without even one package! Easter would have been perfect. I could have sent an Easter basket full of candy and some happy treats to enjoy and share with her 37 roommates! Well, she’s Jewish. So no Easter basket, but how about a Passover pouch? I can still send her some candy so I’ll make kosher Passover candy. I know that my procrastination has caused me to miss that too. I guess I am the ultimate slacker. I finally got to it and it’s all ready to go!
This is a slightly different version of the Saltine cracker toffee candy that everyone makes, I just did mine with salted matzoh for Passover. It was my intention to use it for Passover but stupid me got the only “Kosher Not For Passover” box in the store. So guess what, no Passover candy. But it doesn’t matter because the brown sugar, butter, and chocolate are not Kosher either! Oh well!
I did find that I liked the matzoh in this recipe better than the normal salt crackers because it held up its crispness and the thicker cracker gave it a better texture. Also, you only have to put 4 crackers down instead of laying out over 30 of them in the pan. I hope she likes the Passover pouch and the candy doesn’t melt on the way to Ohio!
- 4 Matzoh crackers (, thin and salted)
- 1 cup brown sugar
- 1 cup butter
- 20 ounces of mini chocolate chips
- 1 teaspoon Himalayan pink sea salt
- Line your 15x10 pan with foil and spray with nonstick spray.
- Lay out your matzoh crackers, salted side up, trimming to fit.
- Put the butter and sugar in a heavy-bottomed pan and bring to a boil.
- Boil for 3 minutes.
- Remove from the heat and pour over crackers, spreading to cover all the crackers.
- Bake in oven for 5 minutes.
- Remove from oven and turn oven off.
- Cool for 2 minutes.
- Sprinkle mini chocolate chips over the crackers.
- Place pan back in oven for a few minutes.
- When the chocolate is soft, spread evenly over the whole pan.
- At this point, I place the pan in the fridge to make the chocolate set up faster. You can leave at room temp if you like.
- When the candy has cooled and the chocolate set, break into pieces and store in an air-tight container until ready to eat!
Nutrition Information:Yield: 20 Serving Size: 1
Amount Per Serving:Calories: 264 Total Fat: 18g Saturated Fat: 11g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 24mg Sodium: 158mg Carbohydrates: 30g Net Carbohydrates: 0g Fiber: 2g Sugar: 24g Sugar Alcohols: 0g Protein: 2g
This recipe adapted from the recipe shown here!
©TakeTwoTapas.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.