Though some parents do not require their kids to keep Passover's dietary laws, the holiday's central food item — matzoh — is something that can be enjoyed by any tot comfortable eating solid foods. As a replacement for bread, or chametz, matzoh is transformed into many forms throughout the holiday - from matzoh balls (dumplings in soup), and farfel (stuffing) to matzoh brei (omelette) and desserts. In an effort to transform a sheet of matzoh into a sweet Passover snack, a friend and her baker-in-training got to work on some choco-toffee matzoh that allowed him to use his preschool creativity when adding toppings to the scrumptious treat.
To see how to make this kid-friendly recipe, read more.
Adapted from Marcy Goldman's BetterBaking.com
4 to 5 pieces of matzoh
1 cup firmly packed dark brown sugar
1 cup unsalted butter
1 cup semi-sweet chocolate chips
Toppings, as desired (we used marshmallows, sprinkles and dried apricots)
- Preheat the oven to 375 degrees Fahrenheit, and line a baking sheet with aluminum foil
- Place the matzoh in one layer on the baking sheet
- In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once the mixture reaches a boil, continue to cook for three minutes, still stirring, until thickened and just starting to pull away from the sides of the pan.
- Remove from heat and pour over the matzoh, spreading an even layer with a heat-proof spatula.
- Put the pan in the oven, then immediately turn the heat down to 350 degrees. Bake for 15 minutes, watching to make sure it doesn't burn.
- After 15 minutes, the toffee should have bubbled up and turned a rich golden brown. Remove from the oven and immediately sprinkle the chocolate over the pan.
- Let sit for five minutes, then spread the now-melted chocolate evenly with a spatula.
- Add your favorite toppings while the chocolate is still melted.
- Let cool completely, then break into smaller pieces and store in an airtight container.