Welcome to Sprinkled With Sass: Passover Edition! For any who don’t know, Passover is the Jewish holiday commemorating when someone tried to kill us, but failed, so we all sit around our kitchen table and talk about it before we eat.

But Stacey, isn’t that basically every Jewish holiday? Yes. Yes it is.

So why is this holiday different from all other holidays? I’ll tell you! On all other holidays we can eat whatever we want, but for Passover we have to eat matzo so that we may remember our hasty flight from Egypt.

But Stacey, plain matzo is disgusting. How right you are! Fortunately for you, I have a delicious solution to a disgusting cracker: toffee and chocolate.

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You can put almost any topping you want (I highly recommend pecans), but for this recipe you will need to bust out your candy thermometer so you can make your own toffee bits.

You want to get the toffee up to hard crack before pouring it on to your silicon mat to cool. Once it has fully cooled and hardened, you turn it into toffee bits through a highly technical process of putting it in a Ziploc bag and beating it with a rolling pin.

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Once you’ve vented your frustrations on your toffee, you get to make more! Yay! But this time you have to spread boiling hot toffee over matzo without burning yourself! Seriously though: offset and/or silicon spatulas are your friend here. The farther your hands are from molten sugar, the better.

Once you’ve spread your toffee, you pop the tray into the oven to get the toffee nice and bubbly. After that, you sprinkle chocolate chips all over the surface, let them sit for a few minutes to start to melt, then spread the chocolate in an even layer over the toffee.

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Next, sprinkle your toffee bits over the top, pressing gently to make sure they adhere to the chocolate. Pop that into the fridge for about 45 minutes to set. Once set, use a sharp knife to cut into the squares and refrigerate until ready to eat.

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Adapted from Once Upon a Chef