Chocolate Filled Matzo Stack Food

CHOCOLATE TOFFEE MATZO CANDY

Steps:

• Preheat the oven to 400 degrees F.
• Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
• Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
• Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
• Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
• Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.

CHOCOLATE-CARAMEL MATZO TOFFEE

Steps:

• Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
• In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
• Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
• Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.

CHOCOLATE MATZO FARFEL HAYSTACKS

Steps:

• In a 350-degree oven, toast the matzo farfel for 5 minutes to crisp up. In a completely dry bowl or double boiler set over barely simmering water, melt the chocolate. Mix in the farfel, coconut, peanuts and dried fruit. Form 1-inch haystacks of the mixture on a parchment lined cookie sheet and refrigerate for 1/2 hour to set. Serve chilled.

CHOCOLATE COVERED MATZO

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• Line a baking sheet with aluminum foil; spray with cooking spray.
• Arrange matzo to fit into pan; break boards if necessary.
• Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes.
• Pour butter mixture evenly over matzo.
• Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C).
• Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
• Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
• Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.

NUTTY CHOCOLATE MATZO CRUNCH

Steps:

• Line a sheet pan with parchment paper and top with a wire rack. Place matzos on top of rack. Drizzle chocolate over matzos until almost covered. Immediately sprinkle evenly with chopped nuts and salt. Transfer to refrigerator and chill until set, about 15 minutes. Break into pieces. If chocolate softens, return to refrigerator until set. Matzo crunch is best eaten the day it is made.