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?)
Some examples of exceptional desserts for Passover: Flourless Lemon Almond Cake with Raspberry Glaze, Chocolate Satin Mousse, and Flourless Chocolate Cake with Chocolate Ganache
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.
So few ingredients go into so yummy a treat!
Smoffee Steps
Not much goes into making Smoffee. Like the Passover Seder (the ritual meal), itself, you have to follow the steps in order:
- Make the toffee (don’t worry, it comes together quickly)
- Pour it on the matzah & bake
- Top with chocolate and sea salt
- Let cool
- Break
- EAT!
We keep the prayers to a minimum.
Making the Smoffee toffee
Prepping and drenching the matzah
Here comes the chocolate!
I really don’t know why breaking the matzah up is so satisfying. (really?) Ok, you got me…it’s fun, and you get to nibble while you’re at it!
As fun to break as it is to eat!
How’s this for a Passover treat!
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!
Tammy
Smoffee (aka Salted Matzah Toffee)
Special Equipment
Ingredients
- 4 matzah sheets, unsalted
- 1/2 cup unsalted butter (4 oz, 114g)
- 1 cup brown sugar (6-1/4 oz, 180g), light or dark
- 2 tsp vanilla extract
- 1 package chocolate chips (12 oz), semi-sweet
- sea salt flakes, optional
Procedure
- 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 using a large offset spatula.
- 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 with that same (now cleaned) offset spatula.
- Sprinkle the sea salt over the top, if desired.
- Let the Smoffee chill in the fridge for 2 hours or until it is set. Break it into pieces and you are ready to serve. Enjoy!
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