Decades ago, in the name of love, Elizabeth Taylor made the decision to convert to Judaism, and now with this recipe in my pocket, I plan to do the same.
I’ve never cared for Matzo in soup, but as the foundation for choco-bliss it changes everything.
What Will You Need:
-1 box of lightly salted Matzo
-2 Sticks of unsalted butter or 1 cup
-1 Cup of dark brown sugar
-1 12 oz bag of semi-sweet chocolate chips (we used Ralph’s Brand Premium Select)
-1 Cup of chopped Pecans
-1/2 tsp of Kosher Salt
Step 1: Pre-heat over for 350 degrees. Next line a baking sheet with aluminum foil and then place a sheet of wax paper on top (don’t skip the wax paper unless you like the taste of aluminum in your dessert). Then apply a generous layer of cooking spray.
Step 2: Evenly lay out your matzo edge to edge on the baking sheet ( you will need to break some to size).
Step 3: In a saucepan heat the unsalted butter and dark brown sugar on medium heat and whisk them together until mixture thickens. Pour mixture onto matzo and spread evenly using a spoon or spatula. Bake in the oven for 10 minutes.
Step. 4: Remove from oven and place baking sheet on a cooling rack. Evenly scatter chocolate chips onto the hot toffee and let it soften for about 3 minutes. Then spread chocolate out to cover. Next sprinkle pecans and kosher salt. Finally refrigerate for 45-60 minutes.
Step 5: Once refrigerated cut bark roughly into squares and serve.