Chocolate Wasted

Happy second full day of Passover! And by 'happy' I really mean how depressed are you today?

I swear, we have a huge jar of Utz's pretzel rods sitting on our fridge that hasn't tempted me since the day my roommate brought it home from Costco but now it mocks me every time I walk into the kitchen.

I hate this holiday. And I hate matzoh.

Matzoh's only saving grace is that it lends itself to being covered in things: namely chocolate and toffee and other delicious confections. This is a very basic recipe for Passover toffee that gets pulled out every year, and for good reason. The only way to eat matzoh is if you can't taste it.

Because the matzoh toffee is covered in dark chocolate, it pairs well with red wine. L'chaim to that.

Ingredients:

4 or 5 pieces of matzoh

1 c. white sugar

1 c. butter

10-14 oz. bittersweet chocolate chips

1 c. chopped pecans or sliced almonds (optional)

1. Cover cookie sheet with foil and arrange matzoh in a single layer.

2. Melt the sugar and butter on the stove over low heat, stirring occasionally, until combined.

3. When the sugar and butter are completely uniform, increase heat and boil for 3-4 minutes until the mixture turns a light brown and pour over the matzoh.

4. Sprinkle the chocolate chips over the top and heat for 5 minutes at 400 degrees to melt.

5. Remove from oven and carefully spread chocolate with an offset spatula. Sprinkle with the chopped nuts.

6. Let cool completely, then crack into pieces.

#easy #fattening #jewish #desserts #cookies