Essen Bakery's Chocolate Toffee Matzo

Makes 20 servings.

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1 box matzo

1 pound unsalted butter

2 tablespoons corn syrup

2 cups sugar

6 ounces dark chocolate chips

6 ounces toasted sliced almonds

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1. Line an 18-by-13-inch baking sheet with parchment paper, and place it on a heat-resistant surface or a towel. Lay down a single layer of matzo so it covers the entire tray. Break pieces to fill in the smaller gaps.

2. To make the toffee, place the butter, sugar, and corn syrup in a pan and put on medium heat. Once the butter has melted, whisk the mixture until it looks thick and pale. Continue to whisk periodically while it boils on medium-high heat, being very careful not to let the mixture get too hot and spatter. (Sugar burns are very dangerous.)

3. Once the mixture is golden brown and reaches 300 degrees, pour it over the matzo and immediately spread with a spatula. Wait approximately three minutes, then sprinkle the chocolate chips over the toffee. When the chocolate starts to melt, spread it with your spatula. Sprinkle the toasted nuts on top of the chocolate and top with a tiny sprinkling of sea salt.

4. Refrigerate until the chocolate has set (10-15 minutes). Take out of the fridge and break into pieces. Store in an airtight container at room temperature for up to a week.

- Tova du Plessis

Per serving: 387 calories, 4 grams protein, 40 grams carbohydrates, 25 grams sugar, 25 grams fat, 49 milligrams cholesterol, 131 milligrams sodium, 2 grams dietary fiber.

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