Is the Bar Pan the Best Choice for Making Chocolate Toffee Covered Matzoh?

[its_me_susan]

I plan to make my famous chocolate toffee covered matzoh soon... I usually use a cookie sheet. Can I use the bar pan? What would you all suggest?

Here's the recipe & it's sister soda cracker recipe

 

[stephanieboyd]

After reading it, I would say just skip the foil under the parchment paper. It should work the same as it would on a metal cookie sheet. I have never actually had this, but I bet it's awesome on a stone!!

 

[chef_leeanne]

I make microwave peanut brittle all the time and pour the hot brittle on a parchment lined bar pan. Comes out great every time. The concept is basically same - I agree with stephanie, skip the foil under the parchment. Let us know how it comes out.

And...thanks for sharing your "famous" recipe!!

Lee Anne

 

[its_me_susan]

I make microwave peanut brittle all the time and pour the hot brittle on a parchment lined bar pan. Comes out great every time. The concept is basically same - I agree with stephanie, skip the foil under the parchment. Let us know how it comes out.

And...thanks for sharing your "famous" recipe!!

Lee Anne

thanks ladies! Lee Anee, you've posted the brittle recipe right (I just need to look it up)?

 

[RachelNguyen]

Hi Susan,

I have made that recipe with saltines. (not kosher that way, but darn delicious! and I love the combination of the salt with the sweet.) I think I will try it with Matzos next time... it sounds incredible!

I agree that parchment alone would probably work fine... because if any of the sugar stuck to the stone it would be easy to get it off with hot water and a scraper.

Let us know how you make out with it!

 

[its_me_susan]

Hi Susan,

I have made that recipe with saltines. (not kosher that way, but darn delicious! and I love the combination of the salt with the sweet.) I think I will try it with Matzos next time... it sounds incredible!

I agree that parchment alone would probably work fine... because if any of the sugar stuck to the stone it would be easy to get it off with hot water and a scraper.

Let us know how you make out with it!

They taste similar, but the matzohs are sooooo much quicker to load! lol. I like it best with dark chocolate chips. I use a little more chocolate than is called for. VERY delicious!

 

[jodiga1]

I use butterscotch chips alone or with semi-sweet chips--awesome!

Jodi

 

[rlombas]

:

Hi there! As a fellow Pampered Chef consultant, I can definitely say that the Bar Pan would be a great choice for making your chocolate toffee covered matzoh. It's the perfect size and shape for this type of treat, and the non-stick surface will make clean up a breeze. Plus, the handles make it easy to transfer the pan in and out of the oven. I highly recommend giving it a try! And thank you for sharing your recipe - it sounds delicious! Happy cooking!