So you’ve spent a week eating matzah with anything you can think of (I have personally eaten it so far with various nut butters, tuna salad, charoset, and jam). Maybe you’ve eaten more matzah balls than you’d care to admit at this point. Yet, somehow, seemingly impossibly….you still have matzah leftover.
So what to do with all that extra unleavened goodness? Here’s one very simple, easy, and quick way to turn it into something amazing. Think of it as a Matzah Makeover – you won’t recognize it, I swear! This toffee bark comes from a recipe that my friend Lisa used to make for us when we lived with three other roommates in college. Lisa is an artist, which is perhaps why she has managed to turn even toffee bark production into an art form. She knows exactly when the sugar and butter are juuuust browned enough to be done, without letting it get so browned that it burns. She would work her magic and we would sit around the finished product, breaking piece after piece of this deliciously crunchy and sweet treat as we chatted late into the night.
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