Ingredients
- 1/2 cup brown sugar, packed
- 1/2 cup granulated sugar
- 3/4 cup tahini paste
- 1 tsp vanilla extract
- 2/3 cups water-divided in two
- 5 matzahs
- 12oz bag of bittersweet chocolate
- 1 tablespoon coconut oil
- flaky sea salt
Directions
- Preheat the oven to 375 degrees F. Place parchment paper on a sheet tray and lay over the maztah pieces. Break the last one to fit into the end space. Place the brown sugar, granulated sugar and 1/3 cup of water into a heavy bottom pot and bring to a boil. Turn heat down to medium and let bubble away until the sugar darkens a little, around 4 minutes. Add the tahini paste in and start mixing quickly with a whisk. The mixture might cease up a bit but don’t worry. You can totally add more water (a little at a time) until it loosens and smooths out. Bring back to a boil and let simmer for another couple minutes. Add in a juicy pinch of sea salt, vanilla extract, whisk again and then pour directly over the maztah. Place into the oven and then turn down heat to 350. Bake for 10 minutes keeping an eye on it so it doesn’t burn. Remove and let cool completely.
- Melt the chocolate and the coconut oil together, give a good mix and pour over the cooled toffee. Generously sprinkle over the sea salt and place into the fridge to set around 30-40 minutes. Break it up and enjoy.