YES, you're reading this right – I'm sharing one of my favorite TAHINI BABY recipes  ahead of Passover. I really couldn't hold this one back from you. You need this one now.

This matzo crunch is SO ADDICTIVE. My inspo behind this was those individually wrapped sesame-toffee candies that were always at the checkout counter of my favorite Jewish deli growing up. Trust me, you'll want to whip up a double batch to keep this in stock at home. It really is the best matzo toffee I’ve ever had AND I’ve had a lot

TAHINI BABY is out in 18 days. I have over 100 original veg-loving recipes for you to cook/bake up. PREORDER NOW before the official April 22nd launch and get 5 bonus recipes that should have made the book (I ran out of time and room!) 

• 1 teaspoon extra-virgin olive oil, plus more for greasing
• 21⁄2 matzo squares 
• 1⁄2 cup honey
• 1⁄2 cup packed dark brown sugar
• 1 teaspoon kosher salt
• 2 tablespoons unsalted butter
• 2 cups sesame seeds, plus more for garnish, toasted in a dry pan until golden and fragrant
• 6 ounces bittersweet chocolate, chopped
• Flaky sea salt and/or shredded halva, for garnish

DIRECTIONS

1. Lightly coat a spatula with olive oil and set aside. Line a baking sheet with parchment paper and arrange the matzo on top so that the pieces are touching. Set aside.
2. In a medium pot, combine the honey, brown sugar, and salt. Bring the mixture to a boil over medium heat, stirring constantly. Boil for 2 minutes, until the mixture darkens slightly.
3. Stir in the butter. When it has melted completely, add the sesame seeds and olive oil and let the mixture come to a boil, continuing to stir. Heat for another 2 minutes, until the mixture is nice and thick.
4. Immediately pour the candied sesame mixture over the matzo. Use your oiled spatula to spread the mixture into a smooth, even layer that completely covers the matzo. Transfer the baking sheet to the freezer and chill until the matzo is hardened, about 15 minutes.
5. Meanwhile, place the chocolate in a microwave-safe bowl and microwave in 30-second intervals, stirring between each, until melted, about 2 minutes total. Pour the chocolate over the set candied matzo, using a spatula to spread it in a smooth, even layer that completely covers the matzo.
6. Immediately sprinkle with flaky salt, toasted sesame seeds, and/or shredded halva. Transfer the baking sheet back to the freezer until the chocolate is set, about 15 minutes. Break up the candied matzo into big, delicious pieces and serve.
7. The candied matzo can be stored in an airtight container at room temperature for up to 7 days or in the freezer for up to 2 weeks.

Note: You can skip the matzo and make this as a toffee-like candy instead. Just pour the caramel into a greased, parchment paper–lined 9-inch pan and let it set. Cut into rectangles and enjoy!