The Mahtzoh Toffee Recipe

This has to be the easiest, most popular stuff ever. The story is that a group of friends made plans to gather and it happened to be Passover, and our friend and hostess Barb is Jewish. We all decided to honor that by bringing Jewish dishes to the party.
The party was a huge success and we enjoyed lots of new foods, and learned some Jewish history and traditions in the process. At one point Barb asked me to carve the rotisserie chickens she'd bought. As I cut into the first one, I thought the texture odd, and the first slice revealed that this was no chicken. Apparently our friend had grabbed a chicken....and a HAM!
We tease Barb often about Passover Ham, but it's the best kind of teasing, done with love and friendship.

So the toffee---I'd decided to bring a dessert but was having a lot of trouble finding a recipe. Another friend, George--an unlikely source of recipes-- happened to be talking about having been at the gym on the treadmill, watching a morning show, and the mahtzoh toffee that they were making sounded really good. Bingo! An internet search turned up several recipes, I picked the easiest, and the rest is history.

I've made countless batches now and sent the recipe to dozens of friends. Every time I hear back from another new fan, I think of the fun party, Passover ham, and the reason we share recipes.

MAHTZOH TOFFEE
1 c. butter (unsalted)
1 c. brown suger (dark or light, I've used both)
1/2 t. vanilla
dash sea salt
1 1/2 c. chocolate chips (see note)
1/2 package HEATH toffee chips
Mahztoh crackers

Preheat oven to 350
On a cookie sheet, lined with parchament paper, lay out a single layer of mahtzoh crackers. Cover the whole surface (you'll need to break a few crackers to fit)

Melt butter, add sugar. Heat to a boil then cook 3 minutes at a boil.
Add vanilla and sea salt, swirling quickly, then pour the mixture over the crackers. Use the back of a spoon to even out the candy.
Put the sheet in the oven and set the timer for 15 minutes

Remove from oven and immediate spread chocolate chips over the pan. NOTE the better the chocolate, the better the toffee. I personally vouch for a mix of 60% cacao and semisweet chips. Chips will melt, smooth them out to cover the surface. Sprinkle the toffee chips over the chocolate. Reserve a small portion without nuts for your nut-allergic friends. Cool until chocolate is set. Break into pieces.

Store in airtight container. Toffee will last a few days. Well, it would last if it didn't disappear right away when you offer it around.

Enjoy.