You know when you’re eating something and every time you take a bite, you have to say how good it is? Even if you’re by yourself? Ooooooor is that just me? I think this
crack chocolate salted toffee cracker will have you doing just that. Crunchy, rich, and sweet with a touch of salty. Since Passover starts Monday, we made ours with matzo, but you could certainly use Ritz crackers or Saltines. You could also make these as Easter treats by topping with pastel candy eggs or even Peeps!
Scroll down for the super simple recipe.
The adult version- rich bittersweet chocolate topped with fleur de sel
Toddler addition of colorful marshmallows and sprinkles!
This is the best baking investment you can make. I sprinkle this on every chocolate dessert I bake.
CHOCOLATE SALTED TOFFEE CRACK(ERS)
2 sticks unsalted butter
3/4 cup packed brown sugar
1/2 tsp vanilla
fleur de sel (or course sea salt)
6 sheets of matzo or your fav crackers
10 oz. bittersweet chocolate chips
toppings – fleur de sel, toasted almonds, sprinkles, candy, peanut butter chips… the list goes on!
1. Preheat oven to 350 degrees
2. Line baking tray with parchment paper. Cover tray with matzo, edge to edge.
3. Melt butter and sugar in a pan over medium heat til boiling. Boil 3-4 minutes. Remove from heat and add vanilla and a large pinch of sea salt
4. Immediately pour over matzo and spread with an offset spatula. This will turn into a sea of bubbling toffee so it will sort of spread out naturally- don’t stress if it’s not perfect.
5. Bake 10 or so minutes until toffee is bubbly and brown. Watch or it will burn!
6. Remove from oven and immediately sprinkle chocolate chips on top. Cover loosely with foil. After 5 minutes remove foil and spread the now-melted chocolate chips evenly over toffee. Sprinkle with your fav toppings.
7. Put the tray in the freezer for about 30 minutes until chocolate is hardened. Break into pieces and keep in a ziplock bag in the freezer. This will keep it from getting all melty… and hide it from view…
8. Try not to consume all at once.