Smoffee (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 Bake Bree's Salted Matzah Toffee recipe 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 dessert woes.
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What goes into making Smoffee
The ingredients for Salted Matzah Toffee are likely sitting in your pantry right now. Well, maybe you should get a fresh box of matzah, but that's up to you.
Steps to making Salted Matzah Toffee
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 and bake
- Top with chocolate chips and sea salt
- Let cool
- Break
- EAT!
We keep the prayers to a minimum.
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!
This year I served the Smoffee with Maple Pudding, a wonderful combination indeed (yummmm).
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
More recipes for Passover desserts
Passover is tough on a baker, having to leave off using flour and leavening. There are options for Passover desserts. Here are some ideas...
- Flourless Chocolate Walnut Cookies
- Double Dark Chocolate Pudding (this recipe contains cornstarch, so it may or may not be appropriate depending on your level of observance)
- French Macarons
- Pecan Pralines
- Easy Dark Chocolate Truffles
- Dairy-Free Chocolate Mousse
- Smoffee (Salted Matzah Toffee)
Smoffee (Salted Matzah Toffee)
Special Equipment
Ingredients
- 4 matzah sheets, unsalted
- ½ cup unsalted butter, (4 oz, 114g)
- 1 cup brown sugar, light or dark (6-1/4 oz, 180g)
- 2 tsp vanilla extract
- 2 cups chocolate chips, semi-sweet (12 oz, 336g)
- sea salt flakes, optional
Procedure
- Preheat oven to 250°F.
- Line a half sheet baking pan with foil. Arrange the four pieces of matzah on the cookie sheet to fit.
- Melt the butter in a saucepan, and 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.
- Sprinkle the chocolate chips over the matzah. Put the tray back in the oven for another 3-4 minutes or until the chocolate chips start to melt.
- Remove the tray from oven and spread the chips evenly over the top of the matzah with that same (now cleaned) large offset spatula. Sprinkle with 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 serve. Enjoy!
Recipe Notes
