Smoffee (aka Salted Matzah Toffee) is a wonderful way to meet the challenge of Passover baking head on…sweet, salty, and oh so addicting!
Baking without flour or leavening
This week is Passover, and Passover baking is always a challenge. No flours, no yeast, no leaveners… generally speaking a baker’s nightmare. Other Jewish holidays don’t have these challenges (like Honey Cake for Rosh Hashanah), but Passover is special because we’re supposed to eat the unleavened bread called matzah (literally, the “Bread of Affliction”). Oh, there are all sorts of adaptations and substitutions you can make (egg white meringues, anyone?), but there is only so much you can do to keep your cake and cookie cravings at bay. Mostly, you suck it up and quit complaining (and if you’ve mastered that, you’re better than me…I just keep on complaining). There are some examples of wonderful Passover dessert recipes…flourless cakes and mousses come to mind. (those are lovely, yes). And then there’s Smoffee (ok, it’s technically called Salted Matzah Toffee…happy?)
I found the Salted Matzah Toffee recipe on a blog called BakedBree. Actually, I found it last year, and it was such a hit that I had to make it again…then quickly give most of it away because it’s so addicting! It’s easy to make, fun to break, and oh so satisfying for those Passover baking woes.
Smoffee (aka Salted Matzah Toffee)
- 4 Matzah, unsalted
- 1/2 cup unsalted butter (4oz, 1 stick)
- 1 cup brown sugar, light or dark (6-1/4 oz, 180g)
- 2 tsp vanilla extract
- 1 package chocolate chips (12 oz)
- sea salt (for sprinkling), optional
- Preheat oven to 250°F.
- Line a half sheet pan with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
- Melt the butter in a saucepan. Add the brown sugar. Let the butter and sugar cook until it bubbles and the sugar has melted. Remove from heat and add the vanilla extract. Pour the sugar mixture over the matzah and spread it all over the top.
- Bake the matzah for 25-30 minutes.
- Cover the matzah with the chocolate chips. Put back in the oven for another 3-4 minutes or until the chips start to melt.
- Remove from oven and spread the chips evenly over the top of the matzah.
- Sprinkle the sea salt over the top, if desired.
- Let it chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve.
This year I served the Smoffee with Maple Pudding, a wonderful combination indeed (yummmm). If you’re interested in the recipes for Flourless Chocolate Cake, Flourless Lemon Almond Cake, Chocolate Satin Mousse, or Maple Pudding, email me and I’ll send you the recipe. Also, I’d love to hear from you about your Passover baking go-tos. How do you cope? What do you make? And more importantly, is it almost over yet?
Slainté! L’chaim! Cheers!