I know some of you might not remember this, and I am sure some of you will, but when I was a kid every Easter night I would plop my butt in front of the TV and tune into my favorite Easter movie of all times… The Ten Commandments with Charleston Heston. I loved the big scenery, I loved the elaborate costumes and I loved, loved, loved the scene of the parting of the Red Sea. This was the way that I learned about Moses and the great exodus of the Jewish people from the slavery of Egypt and the story of the first Passover.
Now as an adult I can plop my butt down in front of my widescreen TV and pop my copy of the Ten Commandments into my HD DVD player at any time and indulge in my love of classic old movies. And now that I am an adult I truly understand the story of the Exodus and the first Passover. So now as an adult I have decided that I want to honor one of my friends, who happens to follow the Jewish faith, and give her something to celebrate Passover with while I celebrate Easter.
So Jennie this recipe for Salted Toffee Choco Matzo Bars is for you…
Salted Toffee Choco Matzo Bars
Sweet and salty with a buttery chocolate crunch. What more could you want?
- 6 Unsalted Matzo crackers
- 1 bag toffee bits such as Hershey Bits of Brickle
- 3/4 cup sugar
- 3 sticks of butter
- 1 1/2 cups coarsely chopped pecans
- Chocolate chips, I use a mixture of Dark chocolate and milk chocolate.
- Good quality sea salt, I use Fleur de Sel.
- Preheat oven to 350°F, 325°F if using a convection oven.
- Line jelly roll cookie sheet, one with raised sides, with parchment paper.
- Line paper with Matzo crackers, you might have to cut them to make them all fit onto the jelly roll pan.
- Sprinkle toffee chips onto the top of the Matzo crackers and set aside.
- In a medium saucepan, over medium-high heat, melt the butter add the sugar and bring sugar/butter mixture to a boil. Reduce the heat and cook, at a rapid simmer while whisking constantly, until the mixture is syrupy and begins to turn a pale yellow golden color.
- Immediately pour sugar/butter mixture over Matzo crackers.
- Place jelly roll pan onto center rack of oven and bake for 6 minutes, toffee bits will just start to melt.
- Remove jelly roll pan and sprinkle pecans over toffee/sugar mixture and return jelly pan to the oven. Bake another 6-7 minutes to toast the pecans.
- Remove jelly roll pan from oven and immediately sprinkle chocolate chips and sea salt over Matzo crackers.
- Quickly slide parchment paper off of the jelly roll pan and cut crackers into squares right away, I do this with a pizza cutter. Let the chocolate cool and harden back up before storing bars in an air tight container.
(c) 2013 True Blue Baking. All Rights Reserved.
Well I think that Jennie will love these bars, along with everyone else I work with. So now I am off to blog about one of my Moms favorite cakes for Easter… coconut.
Until next time everyone… Enjoy!