We are so excited to share a recipe from one of our Heirloom clients recently completed cookbooks. This recipe is for matzah toffee bark from “Dining with the Dollingers,” by Marci Dollinger. The cookbook shares some of Marci’s most prized family recipes including many shaped by her Jewish heritage. We loved bringing her cookbook to life through Heirloom and recreating this delicious matzah based sweet treat. Our spin? We added some flaky sea salt, crushed pistachios, and dried rose petals on top!
- 5 to 6 pieces plain matzah 1 cup unsalted butter
- 1 cup sugar
- 12 oz. semisweet chocolate bits
- 1/2 cup slivered almonds
- crushed or other topping of your choice
We have been making this matza toffee bark since the girls were little. It’s our favorite recipe to make together for the seder. Everyone helps and picks the toppings of their choice. We make a big batch to enjoy all throughout the week of Passover.
METHOD ( SERVES: 12-15 FOR SNACKS AND DESSERT )
Heat the oven to 400 degrees. Line a cookie sheet with aluminum foil (or parchment) and lay the matzah in a single layer that completely covers the bottom of the sheet.
In a saucepan melt the butter and sugar over low heat. Raise the heat and boil the mixture for 3 minutes. Pour the butter and sugar mixture over the matzah and spread it with the back of a spoon.
Place the matzah in the oven for 5 minutes. Remove the cookie sheet from the oven and immediately pour the chocolate bits over the matzah. Return the sheet to the oven for 30 seconds to melt the chocolate.
Remove the sheet from the oven and smooth the chocolate evenly over the matzah with a spatula. Sprinkle the crushed almonds over the top.
Refrigerate for at least 1 hour or overnight. Break into pieces and serve.
Other fun toppings include coconut, chopped nuts of any type and colored sprinkles. Sprinkle with salt for a more sea salt caramel flavor.