Ingredients

Method

• 100 – 120 g Blue Bears Matzos
• 250 g butter
• 1 cup demerara sugar
• 1 cup Woolworths 70% Cocoa Dark Chocolate Drops
• 2 T sea salt flakes
• 50 g raw flaked almonds
• 50 g dried cranberries
• 4 T Woolworths Lemon Curd
• 50 g raw pistachios
• 1 x 10 g pk Woolworths Freeze-Dried Blueberries
• 100 g Passover pretzels (available at your local Kosher store)

Method

Ingredients

1. Line 2 Woolworths Serious Cook baking trays (33 x 22.9 cm) with the Blue Bear Matzos, breaking them up as needed to cover the base.

2. Place the butter and sugar in a heavy-based pot, over low heat and stir until the sugar dissolves. This will take about 10 minutes.

3. Once the mixture is homogenous, turn up the heat and bring to the boil for 5 – 8 minutes. Test the toffee by dripping a little onto a plate: once cooled slightly, it should set as a small drop, yet be soft.

4'. Immediately pour over the matzos and gently spread using a palette knife. Add the Woolworths 70% Cocoa Dark Chocolate Drops and wait for 30 seconds for them to melt.

5. Smooth this over the toffee.

6. Top one baking tray with the flaked almonds, dried cranberries and dollops of Woolworths Lemon Curd; the other with the pistachios, Woolworths Freeze-Dried Blueberries and Passover pretzels.

7. Leave to cool for a couple of minutes and enjoy!
*these can be stored in airtight containers once completely cooled