Update my dinner status, I'm making this tonight.
Servings:
Total Time (median): 2 : 00 Active Time: 0 : 30
US/Metric: [convert to metric]
Ingredients
- 1 cup sweet butter (2 sticks)
- 1 cup dark brown sugar firmly packed
- 12 ounces semi-sweet chocolate chips
- 2 cups almonds sliced & toasted (1.5-2 cups)
- 4 boards matzah plain
Preparation
1. Preheat oven to 350 dF.
2. Cover cookie sheet with foil; grease foil (cooking spray works well).
3. Lay out matzah in a single layer, breaking boards as needed to cover the foil completely.
4. Boil butter and brown sugar together over medium-high heat for 3 minutes, stirring constantly. (It's important to bring to a boil and keep boiling for 3 minutes to allow the butterscotch to fuse together, but don't boil for much longer than 3 minutes, as butterscotch burns easily.)
5. Working relatively quickly (butterscotch will harden), pour butterscotch over matzah and spread over the whole surface. Allow some time for it to harden (don't do the next step too soon, or the chocolate and butterscotch will get all mixed together).
6. Melt chocolate chips over a double boiler, or over low heat in a heavy-bottomed saucepan, taking care not to scorch.
7. Spread chocolate over the butterscotch.
8. Sprinkle with almonds.
9. Bake at 350 dF for 5 minutes to allow everything to set.
10. Freeze for one hour or more, taking care to keep the cookie sheet level.
11. Break apart into pieces (watch out for shreds of foil as you do this) and enjoy!
