family-recipes

Matzo Bark

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Ingredients

• 4 Sheets Matzah
  • Unsalted non-egg
• 1 ½ Sticks Unsalted Butter
  • Cut into small pieces
• 1 Cup Brown Sugar
  • Packed
• 2 Cups (12 Oz.) Chocolate Chips
  • Semisweet
• Sea Salt
  • Coarse

Instructions

Preheat oven to 250°F.

1. Line a baking sheet with parchment paper. Place matzah in an even layer on baking sheet.
2. Melt butter in a saucepan over medium-low heat. Add brown sugar and reduce the temperature to low. Cook, stir, and adjust heat as necessary until sugar has completely dissolved and begins to bubble.
3. Drizzle toffee mixture over matzah and spread to cover using a spatula.
4. Transfer toffee-covered matzah to oven and bake 10-20 minutes until toffee has a rich, shiny sheen.
5. Remove from oven and sprinkle chocolate chips on top. (Oven is no longer needed)
6. Cover with aluminum foil tent and let it sit for 20-30 minutes.
7. Remove foil tent and spread melted chocolate to cover the matzah sheet. Sprinkle with sea salt.
8. Chill in the refrigerator for at least 2 hours until the chocolate becomes hard.
9. Break chilled matzah into pieces.

Matzo bark will keep in an airtight container for up to 4 days at room temperature.