Chocolate Toffee Matzo

My traditional Easter picnic was a total bust this year due to unseasonably frigid temperatures. Instead, I endured almost 48 hours of observing Passover dietary restrictions this weekend with only one small transgression involving an éclair.

How do you make matzo-filled breakfast, lunch, and dinner more tolerable? You cover matzo with caramel and chocolate, then have it for dessert. This quick recipe turns matzo crackers into a chocolate-covered toffee dessert that’s as good as a Heath Bar.

You can substitute saltine crackers, if you're not observing Passover or don’t want to buy matzo. Use egg-free matzos or Saltines, margarine, and vegan chocolate if you're observing veganism. Embellish with nuts, coconut, or anything else your heart desires (gefilte fish not recommended).

Chocolate Toffee Matzo

4-6 matzos
1 cup unsalted butter
1 cup brown sugar
3/4 cup semi-sweet chocolate chips
pinch of salt

• Preheat the oven to 375°. Line a cookie sheet with foil, then place parchment paper on top of the foil.
• Cover the cookie sheet with a single layer of matzos. Fill gaps with smaller pieces of matzo so that the sheet is completely covered.
• Cook the butter and brown sugar over medium heat in a sauce pan, stirring constantly until comes to a boil. Boil for 3 minutes, stirring constantly. Remove from heat and pour over the matzo to cover completely.
• Place the baking sheet in the oven, immediately reduce the heat to 350°, and bake for 15 minutes. If it is browning too quickly lower the heat to 325°.
• Remove from the oven and sprinkle with salt and chocolate chips. (Skip salt if using salted matzos or Saltines.) Let stand for a few minutes so the chocolate melts, and then spread the chocolate over the matzo with the back of a spoon.
  
• Break into pieces while still warm. Chill in the pan until set.

Matzo Ball Soup

Passover is still going on, which means All Things Matzo!

I’m usually curious about food on the ethnic aisle at the grocery store, but I must say that the boring Manischewitz packaging and the jars of testicular-looking gefilte fish in the Jewish section have kept me moving along with my buggy.

Sometimes it helps to have someone open you up new experiences, as is the case with matzo ball soup. I tried it for the first time last year and fell in love with it.

It’s a very simple soup – matzo dumplings in a soup broth. What I love about the soup is the texture of the balls. They are light and spongy and lots of fun to put in your mouth and squish.

Follow the recipe on the box and perfectly light and spongy floaters result. I’m not sure how some people get theirs to be dense, heavy sinkers. Every body has a preference– floaters or sinkers.

So, grab a box of matzo ball soup and try it if you've never done so. Just shield your eyes from the jars of gefilte fish as you reach for the box.

To get you through the week here's a hip-hop matzo song.