And today on the blog, it's all about the food. Sweet, crispy, chocolate-covered homemade caramel baked right into the crunchy matzo until it turns into toffee, food. Trust me when I say, this is some good eatin' and not for the faint of heart. And it's totally addictive - hence the "crack" in the name.
As the article mentions, this is not a new concept in any way, as it was apparently conceived by Marcy Goldman in the 80s and later popularized by the likes of David Lebovitz and Smitten Kitchen, among others. Here's my vegan spin though and it's delicious.
Bring it to a Passover seder or your next office potluck, and I guarantee you will make new friends.
Thanks Heni for the inspiration.
A few notes first:
I used coconut sugar but if you don't have it you could always use brown sugar as the original recipes all call for. I also reduced the sugar a bit from 1 cup down to 3/4 cup - next time I may even try reducing it to 1/2 cup and cutting the vegan butter down to 2/3 cup. Or maybe not. This certainly isn't health food which ever way you slice it, so maybe it's best to just go all in.
Chocolate Toffee Matzo Crack
6 sheets matzo (I like lightly salted)
1 cup vegan butter (I used Earth Balance sticks)
3/4 cup coconut sugar
1 cup vegan chocolate chips
1/2 cup chopped almonds
a few pinches of good quality sea salt
1. Preheat the oven to 350F. Line an 11x17 inch baking sheet with foil, making sure to wrap it up along the sides too. Line the bottom with parchment paper. I know it seems like overkill, but trust me - things are gonna get messy.
2. Lay the matzo out in a single layer on the baking sheet, breaking them as needed to fill it entirely, edge to edge. You will undoubtedly find one end filled with tiny little broken pieces that you fit together like a puzzle. Don't dwell on this, as irksome as it is - we're about to cover the entire thing in caramel soon anyway. Set the pan aside.
3. Add the vegan butter and sugar to a small saucepan and over medium to medium-high heat, melt them together, stirring to incorporate them. Let it come to a boil, reduce the heat to medium and let it continue to bubble for 2-3 minutes, stirring once or twice. Remove it from the heat, and then carefully (it will be HOT), pour this over top of the matzo and use a heat-proof spatula to spread it out evenly and to cover it. Place the pan in the oven for 8-10 minutes to bake the caramel in and turn it into toffee. Stay close by and keep an eye on things - if it looks like it's starting to burn, remove it from the oven early.
4. Remove from the oven, and scatter the chocolate chips over the matzo. Let it sit for a few minutes, to let the chips melt from the heat of the toffee. You can also pop it back in the oven for 30 seconds if you're finding the chocolate's not melting. Then spread the chocolate evenly across the toffee. Sprinkle with almonds and sea salt. Let it sit for 10 minutes at room temperature, then pop it in the fridge for an additional 30 minutes. Then, break it into pieces and store it in an airtight container.
Do yourself a favour and pick up a box of matzo to try this. And when you do, be sure tag it #cupcakesandkale on Instagram so that I can see your creations too!