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Matzah Toffee Bark

Matzah Toffee Bark.
Photograph courtesy of thisglutenfreelife.org.

So you've spent a week eating matzah with anything you can think of (I have personally eaten it so far with various nut butters, tuna salad, charoset, and jam). Maybe you've eaten more matzah balls than you'd care to admit at this point. Yet, somehow, seemingly impossibly....you still have matzah leftover.

So what to do with all that extra unleavened goodness? Here's one very simple, easy, and quick way to turn it into something amazing. Think of it as a Matzah Makeover - you won't recognize it, I swear! This toffee bark comes from a recipe that my friend Lisa used to make for us when we lived with three other roommates in college. Lisa is an artist, which is perhaps why she has managed to turn even toffee bark production into an art form. She knows exactly when the sugar and butter are juuuust browned enough to be done, without letting it get so browned that it burns. She would work her magic and we would sit around the finished product, breaking piece after piece of this deliciously crunchy and sweet treat as we chatted late into the night.

While I admit the thought of burning the sugar was daunting to me as well, truly, the hardest thing about this recipe is letting it sit in your fridge long enough to get crunchy without eating it. I think it took me 15 or 20 minutes from start to finish to make it, and 5 of those consisted of waiting while it was in the oven. And if you don't have matzah, you can try it with your favorite gluten-free crackers instead.  Just try to use a lightly salted kind that will be as close to saltines or Ritz crackers as possible.

Read more and get the recipe at thisglutenfreelife.org >>

*This recipe is gluten-free if you use gluten-free matzah. If gluten is not a concern, go ahead and use regular matzah!

Topics: Food, Recipes, Passover
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How to cite this page

Claire. "Matzah Toffee Bark." 24 April 2011. Jewish Women's Archive. (Viewed on December 8, 2023) <https://jwa.org/blog/matzah-toffee-bark>.

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