Today was a busy day of baking for me! I was challenged to a bake-off on Wednesday so I baked some ricotta cookies which are similar to the sugar gems but have a nice chew and a little different flavor. They are so delicious and I hope everyone likes them tomorrow! Since I was busy making the ricotta cookies, my mom did most of the work for the toffee by herself. Although while I frosted my cookies, I helped her spread the caramel and the chocolate on the matzoh and the saltines. We made one batch with the matzoh and the other with saltines. The one with saltines we sprinkled with toasted pecans and the matzoh one we left plain. If you like toffee, you'll love this!
Recipe:
1/2 pound matzoh or saltine crackers
1 cup butter
1 cup brown sugar
12 ounces chocolate chips
1 cup chopped pecans or crumbled toffee candy
Heat oven to 450 degrees. Line 1 jellyroll pan with aluminum foil. Divide matzoh between the pans, placing in a single layer with no space between the pieces. Melt butter and brown sugar. Boil until mixture coats a spoon (3-5 minutes or more). Pour mixture over matzoh. Bake for 4 minutes then remove from oven. Sprinkle chocolate chips on top. Return to oven for 1 minute. Remove from oven and gently spread melted chocolate to cover as completely as possible. Sprinkle with chopped nuts or toffee candy, if desired. Cool completely in refrigerator. Break into pieces.
Here's a picture of the saltine toffee with the pecans. It looks super yummy. We found that the saltine toffee tastes better than the matzoh toffee because it has a nice crunch and the saltine's flavor mixes better with the matzoh flavor.
Tomorrow's Friday! It's almost winter break! YAY!
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