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Chocolate & Toffee Covered Matzo Questions

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I am getting ready to prepare some chocolate and toffee covered matzo. The recipes I've seen call for you to put the toffee mixture on, then put it in an oven for a little bit with a layer of chocolate chips. My question is, why can't you just melt the chips in a double boiler the drizzle it over the toffee once it has melted? Why do you need to spread the chips? it just seems like the matzo would more around too much. Also - I think I need to omit the vanilla I saw in one, because I don't think you can use it over passover, but I could be wrong...

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  1. Drizzling would work if you prefer it. But, I've never had a problem with letting chips melt and then spreading them. I usually use an off-set spatula, but a knife works too. Vanilla extract is nearly impossible to find K for Passover, but vanilla beans are okay, I think.

    1. I just made this today. The point of sprinkling the chips on top and then spreading them is to skip the whole melting-the-chocolate-separately step. You sprinkle, wait until the chips soften from the heat of the caramel covered matzoh, then gently spread to cover. I used a silicone spatula and the chocolate spread easily and smoothly. The matzoh underneath actually doesn't move around all that much if you're delicate with your spreader. Of course you can melt the chocolate and drizzle, if you prefer, but why dirty an extra pan?

      4 Replies
      1. re: Nyleve

        I just made them tonight. I nuked the chocolate so it wasn't so bad, and drizzled and spread it onto the matzoh. I didn't have to put the oven on, so I guess it balanced out washing the extra dish. They are in the fridge now. It took a lot of will power not to eat them. I had one tiny snippet it was so good!

        1. re: michele cindy

          I thought I had hidden my double batch well. My husband NEVER looks in the spare fridge? Why did he go there yesterday? Anyway, I caught on when I noticed him eating something chocolate and crunchy in front of the TV last night. Will have to find new hiding spot so there's something left for the holiday.

          1. re: Nyleve

            Maybe the vegetable bin is a good place to hide it. My husband would never look there!

            1. re: michele cindy

              Chocolate toffee matzoh is like crack to me. Even when I'm over-stuffed from the dinner, I can't stop. At least I don't keep it in my house.

      2. I'm planning to make more since it was so good. Just curious what your favorite toppings are? I'm going to try adding peanuts, but what else? I guess it's kind or endless...

        4 Replies
        1. re: michele cindy

          Toasted almonds or toasted hazelnuts. Nothing more.

          1. re: Nyleve

            oooh the almonds sound so good! great idea.

            1. re: Nyleve

              I always use almonds but tried hazelnuts this year for a "giandua" vibe. For some reason, I didn't think the hazelnuts worked all that well. Possibly because my SIL was pushing me out of her kitchen and I didn't have time to toast the hazelnuts. But almonds are a sure thing.

              1. re: rockycat

                Hazelnuts really benefit from toasting. That would make a huge difference. Next time - do both!

          2. I have a related question, does anyone use anything other than matzo to make these? For example, would they taste just as good with graham crackers? Or is there a better substitute?

            4 Replies
            1. re: newfoodie

              I use soda crackers (be sure to get the ones with salted tops). Not sure about graham crackers but I'd guess that they won't take on the same tender/crispy texture as matzo and saltines, plus they might also be too sweet.

              And BTW, this is known around family and friends as "crack!"

              1. re: newfoodie

                I've also heard saltines work well.

                1. re: michele cindy

                  Got it, sounds like it has to be a salty cracker.

                  1. re: newfoodie

                    I've made it with graham crackers and it was very good, plenty crisp if you put it in the oven. Matzoh isn't particularly salty, after all. For the sweet-salty effect, you can sprinkle coarse salt on top, or use salted nuts, too.