I can't stop snacking on this matzo toffee.
Many recipes call for just that, “4-6,” no explanation. It’s evidence that this crispy-crunchy Passover favorite comes from a single source, only to be claimed by innumerable American Jews, like my mom, like me.I could have typed up her version as is and called it a Big Little Recipe and done. All you need are matzo, of course, and brown sugar, butter, and chocolate . But I couldn’t help myself.
They’re little adjustments that make a big difference, yielding the salty-bitter-sweet combo I crave. What I didn’t change, and wouldn’t dare, was how stupid-easy it is to make. The sort of dessert that you don’t have to stress about if you’re hosting a whole hoopla for Passover. And even if you’re not celebrating Passover—who doesn’t want another easy dessert? Easy enough to make for years, so many years you’ll forget where it came from. That wouldn’t bother me one bit.
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