Mazto Toffee Bark

I know, I know...pretty random. The story behind this is that we get a bunch of "freegan" goods from work (aka stuff that is getting tossed because it can't be sold for one reason or another but is perfectly good to eat). I can't take the credit for actually diving in the dumpster myself; there is a guy from work who goes to Whole Foods and gets all the stuff they are going to throw away and brings it in and puts it up for grabs. You would be surprised at all the great stuff that comes in (and that is not expired and perfectly edible).

So anyway, after Passover there was tons of matzo and I had seen this recipe for matzo bark on a food blog so I took a bunch. And I'm glad I did because it made for a very tasty bark.

The Recipe:

Adapted from The Sassy Radish

• 4 sheets matzo
• 3/4 cup (1 1/2 sticks) butter, cut into small pieces
• 1 cup brown sugar
• 1 (12-ounce) package semisweet chocolate chips
• 1/3 cup slivered almonds.
• 1 teaspoon sea salt

The Method:

• Preheat oven to 275 degrees

• Line a baking sheet with parchment paper (not wax paper because the toffee will stick to it). Place matzos in an even layer on a 13×17-inch jelly roll pan (break some matzos up to fit the pan).
  

• Melt butter in a saucepan over medium-low heat. Add brown sugar, reduce heat to low and cook, stirring, until sugar has completely dissolved and beings to bubble. Drizzle toffee over matzo and spread evenly using a spatula.

• Bake toffee-covered matzo for 15 minutes.
  

• Remove from oven and sprinkle with chocolate chips. Let stand for 5 minutes to let chocolate melt then spread melted chocolate evenly over matzo. Sprinkle with the almonds and sea salt.

• Transfer matzo to the refrigerator and chill for at least 2 hours.

• Break chilled matzo toffee into pieces. Keep in the fridge to last longer.
  

Lining the pan with matzo

Spreading the toffee. I found that it was really yummy when some of the toffee slipped underneath the cracks of the matzo and coated both sides.

It doesn't take the chocolate chips too long to melt since the toffee is so hot.