ISRAEL21c is offering readers a double treat this Passover, with one of our special Tayim recipes for Chocolate Matzah Crunch, and a sweepstakes for a free trip to Israel!
One lucky grand prize winner will receive two economy class roundtrip tickets to Israel on an EL AL 787 Dreamliner, plus a five-night stay at any Fattal Hotel – including, of course, the famously fabulous daily Israeli breakfast.
This special EL AL Israel Airlines USA contest is based on free enrollment in the Matmid Frequent Flyer Club program, and a subscription to ISRAEL21c’s free weekly newsletter.
You can enter the contest at no cost if you are a legal resident of the United States, the District of Columbia and Canada (excluding Quebec) and are at least 18 years of age at the time of entry.
Find out more about the competition in our video above, and at the same time find out how to make the ultimate dessert for this year’s Passover holiday.
To learn more about your chance to win, click here. The promotion ends on April 27, 2019, so get your entry in soon!
The winner will be able to fly on a nonstop EL AL flight from New York, (JFK/Newark), Boston, Miami, Los Angeles, Toronto, San Francisco (as of May 13, 2019) or Las Vegas (as of June 15, 2019).
We are looking forward to seeing you in Israel.
Chocolate Matza Crunch
3 1/2 pieces matzah
1 cup butter
1 cup dark brown sugar
½ teaspoon coarse salt
1 teaspoon vanilla
300 grams chocolate (2 bars milk chocolate and 1 bar bitter chocolate)
¾ cup pecan halves, chopped
1. Break up matzah pieces to fit on a parchment paper-lined tray. Set aside.
2. Make toffee. Combine butter, sugar, and salt in a large pot and cook on medium heat until the sugar has melted.
3. Once sugar has melted let mixture boil while stirring frequently, until the temperature registers 150 degrees Fahrenheit (290-300 degrees Celsius) on a candy thermometer. Add vanilla and step back as the mixture will bubble up.
4. Immediately pour over the prepared tray and spread out evenly over the matzah pieces. Put in fridge for 15 minutes to set.
5) Meanwhile break chocolate into small pieces and melt in the microwave in 30 second pulses. Stir after each pulse until melted. Set aside. Chop pecan halves and set aside.
6) When toffee has set, pour chocolate over the toffee matzah, and sprinkle with pecans. Let set in the fridge for 40 minutes, then break into shards, or cut into squares.