Matzah is a traditional unleavened flatbread used by many worldwide during holy days, such as Passover and Feast of Unleavened Bread. A combination of flour, salt, and olive oil results in a flat and crisp wafer that is a perfect carrier for flavors and textures. Our favorite way to eat matzah is to bake it with toffee caramel, and chocolate then topped with nuts and freeze-dried berries sprinkled with flaked sea salt. The crunchy thin matzah paired with the toffee and dark chocolate topped with crunchy nuts and pops of berries is an explosion of flavor and color.
4 Matzah Pieces
3/4 cups or 125g of soft brown sugar
3/4 cups or 135g of cubed butter (lightly packed)
1 cup chopped chocolate chunks (small pieces)
1/3 cup roasted and chopped Pistachios
1/3 cup slivered almonds
1/2 cup freeze-dried berries (Raspberry/Blueberry combo)
2 pinch flaked sea salt
Preheat oven to 160 degrees Celcius
Line a cookie sheet or large flat tray with foil and then baking paper.
Place your matzah evenly on the tray, carefully breaking the matzah so that you get one even layer.
In a saucepan over medium heat, add your sugar and butter and whisk to combine. Allow the butter to melt, and for the mixture to start bubbling, continue whisking.
Your toffee mix is ready when it reaches a nice gold color and becomes frothy.
Pour the toffee mix over your matzah and, using the back of a spoon or offset spatula, spread the toffee mix evenly to coat the matzah.
Place in the oven and bake for 9 minutes.
Add your chocolate over the hot matzah and spread evenly.
Top with the nuts, berries, and flaked salt. Allow to cool slightly and transfer the tray to the freezer for up to an hour.
Once your matzah bark is cold, snap into pieces, place in an airtight container in the fridge to store.
Note:
If chopping your chocolate chunks, make them small, so they melt quickly into the toffee. Feel free to use chocolate chips instead.
Your toffee mix will set quickly; work fast so that you can spread the mixture evenly over the matzah.
Check your matzah at the 7-minute mark as your oven temperature will vary to mine.
If your chocolate chunks are not melting evenly over the matzah, place your baking tray back in the oven with the oven switched off for one minute. The residual heat from the oven will melt the chocolate.
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