Marcy gave me this recipe a long time ago and it’s one of those recipes that I have made every Passover since. We all love it –it’s very easy with simple ingredients and you can make it your way. I make a few days before and you can even make a week before and store in an airtight container or ziplock plastic bag that’s sealed tightly. This recipe may be fun to do with your kids and Grands .
My friend Marcy ( who is a great cook) says she must always supply it for her kids, and she keeps in tins in refrigerator and sends them home with it ( even better) this is the stuff that I find deadly to keep around. It’s candy, and fun to make with your kids or grandkids. You can use white chocolate, M & M’s , or toasted almonds/pecans /walnuts etc. or stick with recipe as it is. You would add the nuts and or candy sprinkled on top as chocolate is setting. Thanks for sharing the recipe Marcy.
Don’t say I didn’t warn you about how good this is.
Enjoy and Have a Happy Passover.
4 – 6 unsalted matzoh sheets
1 cup unsalted butter or margarine
1 cup brown sugar, firmly packed
3/4 cup chocolate chips or semi-sweet chips you can use white chips as well
*nuts if you’d like sprinkled on top (almonds/walnuts etc.) or colored sprinkles are fun !
Preheat oven to 375 degrees
Line a cookie sheet with foil and cover bottom of pan with baking parchment on top of foil. ( this is important b/c mixture is very very sticky) Line bottom of pan evenly with matzoh sheets, cutting extra pieces of matzoh to fit on the cookie sheet as even as possible. Combine margarine/butter and brown sugar in a heavy bottomed saucepan. Cook over medium heat, stirring constantly. Remove from heat and pour over matzoh. Place in oven and reduce heat to 350 degrees. Bake for 15 minutes watching to make sure the mixture is not burning. Remove from oven and sprinkle chocolate chips on top. Let stand 5 minutes, then spread melted chocolate over matzoh. Then add your toppings– sprinkles , nuts whatever you’d like. While still warm, cut into squares or odd shapes and put in refrigerator until set. Chocolate will get hard. I think it’s better to go with the “odd shapes” as it may be hard to cut perfectly square. You can use white chocolate, and if you’d like sprinkle nuts on top as I mentioned above.
freezes well in airtight containers
thanks for telling me that!