Maple Tahini Chocolate Matzah
I am going to start on a more serious note than usual. This is a strange, unprecedented time, and it goes without saying that we are all going through trauma right now. I thought 2019 was a challenging year - hence my radio silence on the blog - but 2020 seems to have outmatched its predecessor with the proverbial “hold my beer.”
Through this time, I’ve found a few things that seem to help me cope.
Writing: Mostly in the form of journaling, and talking myself through my hard days via pen to paper. I know it sounds cliche, and I’ve rolled my eyes at it in the past, but it truly is powerful.
Connecting: I am an introvert and an empath, so quarantine hasn’t been terrible for me. But I am a social being and it’s been hard to miss out on hugging those I love. I’ve been FaceTiming with family every single day, and enjoying Zoom happy hours and coffee dates with friends. Technology went from being common enemy #1 to our saving grace.
Movement: Taking long walks early in the morning before the crowds and 20 minute dance parties via the Peloton app and Forward Space on Instagram (@forward_space) have been two of my favorite things lately, along with yoga classes and strength training via the TRX strap we just splurged on.
Baking/Cooking: It has always been a creative outlet of mine, and this time is certainly no exception. Although I’m finally writing down the recipes! So here’s where our story begins…
Picture the scene: it’s Passover. We found a box of matzah from last year. Turns out, matzah lasts forever because it’s made up of cardboard and radioactive material that tastes like cardboard! How lucky.
I put together an almost real deal Seder meal, complete with the aforementioned matzah, charoset, roasted chicken, apple pecan kale salad, potato pancakes with lemon dill creme and matzo ball soup. Left out by sheer lack of planning this year: bitter herbs, hard boiled eggs, salt water and parsley. But as luck would have it, chocolate matzah always finds a way to the table. And this year, I thought I would step up my game. So if you bought a whole box of matzah and your entire household has decided to yell DAYENU at yet another meal of matzah pizza, I’m here for you.
This recipe is the ultimate salty, sweet treat. It’s crunchy. It’s earthy. It’s bold, and if we’re being honest, it’s very, very hard to stop eating.
During this challenging time, a sweet treat is just what we all need to remind ourselves that we will hug each other again soon. Until then, be good to yourselves.
Maple Tahini Chocolate Matzah
Ingredients:
1 1/2 cups brown sugar
1 cup (2 sticks) unsalted butter
1/4 cup tahini
1/4 cup maple syrup
1 tsp kosher salt
1 tsp vanilla (omit to make Kosher for Passover)
4-5 sheets of matzah
1 cup dark chocolate chips or finely chopped dark chocolate
Flaky sea salt, for topping
Directions:
Preheat oven to 350F.
Cover a sheet pan with aluminum foil, lightly cover with cooking spray, top with a sheet of parchment paper and cover again with cooking spray.
Cover entire sheet pan with one flat, even layer of matzah, breaking it up to fill in edges, trying not to overlap pieces.
In a heavy bottom pan, add brown sugar, butter, tahini and maple syrup, whisking over medium heat until sugar has melted and mixture is homogenized. It should be bubbling. Note: If fat is still separated once the toffee is bubbling, add 1-2 Tbsp boiling water and continue to whisk until fully incorporated.
Turn heat off, whisk in vanilla and salt, and pour over matzah.
Put sheet pan into oven (careful, it may be hot from the toffee mixture!).
Set timer for 13 minutes, checking at 8 minutes to turn sheet pan around if oven is uneven. If you notice any burning edges, drop oven temperature to 325F.
Remove from oven and sprinkle chocolate uniformly over bubbling toffee. Let sit for 5 minutes.
Using an offset spatula, spread chocolate evenly across the top of the toffee.
Let cool for 10-15 minutes and then sprinkle flaky salt on top and move to fridge to cool completely. Chocolate should be dry to the touch.
Break into pieces and store in airtight container for up to a week. Or, for a fun surprise later, hide some in a plastic bag in the freezer where your kids won’t find them.