Whether you are keeping the Feast of Unleavened Bread or are just looking for a fun, tasty, treat you don't want to miss this recipe! My son and I love this "candy" and we make it every year. I use coconut sugar which has a lower glycemic index for those that can't do sugar. There is some cane sugar in the dairy free chocolate chips but you can always use sugar free if you need completely sugar free.
Ingredients:
Cooking spray or olive oil
1 cup butter (plant based for df)
1 cup organic coconut sugar
1/2 t salt (optional, for me there is enough salt without adding any).
1 t pure vanilla extract
Directions:
Preheat oven to 400 degrees. Prepare a pan or baking sheet with tin foil. Spray or wipe with oilve oil.
Place matzo in pan in whole sheets, breaking into smaller pieces to fill in holes in the pan. Set aside.
Melt the butter in a medium saucepan over medium heat on the stove. Add the coconut sugar and salt , if using, to the butter and let come to a roiling boil. You want the whole thing to boil not just the sides. Stir often to keep from browning. Once boiling, boil for 2-3 minutes to crystalize the sugar. Remove from heat and add vanilla.
Pour toffee mixture over the crackers. Don't worry if it's not even, the oven will help with that. Place in the oven and bake for 5-6 minutes or until bubbly. Take out and sprinkle chocolate chips over the toffee and spread the melting chocolate over the crackers until they are completely covered. Let sit on the counter for 1 hour then put in the fridge for another hour to harden. Then remove and break the crackers up into pieces. These will keep in the fridge for up to 2 weeks... if they last that long! Enjoy!
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