I love this recipe! I've been making it for years with saltines as well. I don't know if it's a computer glitch, but the proportions are off a bit. The amount of butter, brown sugar, chocolate and nuts are enough for ONE pan - not two. I used 6 crackers on one pan and had another pan ready just in case. The thick caramel was just the right amount for the one pan - it would not have stretch ed to cover both. Ditto on the chocolate and nuts. So if you want to make two pans, you need 12 crackers, 2 cups of butter, 2 cups of brown sugar, 4 cups chocolate chips and 2 cups chopped nuts! Hope this helps!
I've made this every year for the past 20 years;it is my most requested recipe from friends and family. Instead of walnuts I use 1C chopped pecans and 1C slivered almonds. Melt margarine (to be pareve) or butter (dairy) w/1C brown sugar pecans & almonds bring to a boil then let simmer for 2 minutes. Pour over large matzah boards placed on a greased rimmed cookie sheet (break to fit - leave no holes). Bake @ 350 for 7 - 10 minutes (middle rack). Remove from oven & sprinkle w/semi-sweet chocolate chips; spread chocolate. Allow several hours for chocolate to harden. Delicious!
I am familiar with this recipe and have made it every Passover for the last several years. It is delicious by itself or served with vanilla ice cream.
Good recipe but only use the TOP RACK of the oven to prepare as it will burn on the bottom rack!
This is so addictive. I made two batches one with chocolate top and no nuts the other with nuts and no chocolate. I have also made it with graham crackers and another recipe I saw used saltine crackers. I did use the mini chips which eliminated the necessity of putting it back in the oven. By the time I sprinkled the chips all over the top they melted and spread without trouble. Make sure you put foil or parchment on your cookie sheet!
Sooooo good! I halved the recipe but next time I might as well double it. I lined the tray with parchment paper instead of foil and there was absolutely no sticking at all. I also added a pinch of salt which gave a nice oomph to the toffee.
I have been making this recipe for years. Found it in the Los Angeles Times. I always have to make a triple batch to have extra on hand for everyone to take home from Passover. It is fun to add other toppings besides chopped nuts. Try white or dark chocolate instead of semi sweet chocolate Excellent!!!!
Don't subsitute the butter for anything else:( I made this with light butter and the caramel never set up. Didn't stop me from eating some before I threw it out. Shame on me for trying to save a few calories! I'll be making this again with regular butter I'm looking forward to a second attempt. I made this in a bakery I worked in years ago and it was delicious. Edit I made this again with butter and it made all the difference. It came out perfect. I laso let it cool for a few hours. Perfection!
used dark brown sugar and everyone raved
This turned out well but only after I realized that the quantities of butter are brown sugar were wrong. Using 11 sheets of matzoh I needed 2 sticks (1 cup) of butter and 2 cups (not 1) of brown sugar.
