These toffee squares are a part of my family’s yearly Passover repertoire. After eating them at a close friend’s seder for years, my mom finally asked for the recipe so we could enjoy them year-long. It turns out that the recipe originated in the kitchen of a woman who had deep roots in Akron (my hometown) and who loved to share her recipes with others.
They make a great addition to a dessert buffet, but my family makes them to keep on hand as a snack. Beware—they go quickly! We usually end up making more than one pan to last us the entire holiday.
1 cup butter or magarine, softened
1 large egg
1 cup sugar
Pinch of salt
1 cup matzo cake meal
8 oz. semi-sweet chocolate, melted
1 cup chopped pecans
Pre-heat oven to 350 degrees.
Cream butter, sugar and pinch of salt until light and fluffy. Beat in egg very well. Add matzo cake meal gradually, blending well. Dough should be stiff.
Lightly grease a 10x15 jelly roll pan. Evenly spread the dough in the pan, making sure to reach the sides and corners. Bake at 350 degrees for 20-25 minutes.
Spread with melted chocolate, the sprinkle with the chopped nuts, making sure to press the nuts gently into the chocolate so they stick. Allow to mostly cool, and then cut into squares. Store in an airtight container.