A REALLY Tasty Treat - Matzo Crunch

The other day I discovered a totally delicious new sweet sensation by the name of Matzo Crunch. It's a Jewish slice type of thing using the matzo crackers as its base. The recipe I've used is from a chef called David Lebovitz and I was given it by a colleague at work, Chelsea. It was 3pm on a Monday afternoon and I was left begging her for another piece. 

It is the easiest thing I've made in a long time, 25 mins tops and so tasty. Mmmmmm, so you wanna make it? Ok here's how. 

Preheat your oven to 190 celsius. Line a flat baking tray with foil so that it comes right up over the edges. Then place a layer of baking parchment on top. Then take some matzo crackers and line them up along the base of tray to form your base.

Layer of matzo crackers.

Take a tightly pressed cup of brown sugar and with 230g of butter combine them in a saucepan on a medium heat, stirring until the mixture comes to the boil. Let it boil for 3 minutes then remove it from the heat. 

What's better than brown sugar and butter on the hob?

Then add 1/2 teaspoon of vanilla essence and good pinch of sea salt. Stir it all together. Pour the sugary, buttery deliciousness all over your matzo crackers.

The glistening matzo crackers with the toffee mixture glazed on top. Mmmmmm.

Put the tray in your oven and bake for 20 minutes. Watch to see that it doesn't burn and if it starts to burn, turn down the heat to 160C. 

The caramel sizzling away in the oven.
Once its cooked get it straight out of the oven and layer a cup (or more like to 2 cups if you do what I did) of dark chocolate bits/buttons on top and let them melt into the the hot toffee. Then smash up some roasted almonds and sprinkle them on top. Sprinkle a good pinch of sea salt on top. Leave to cool then cut up into pieces to serve to those you love. 

Almonds being sprinkled on top.

Ah. Finito! My matzo crunch.