Salty Nutty Crunchy Caramel Chocolate Matzah

As Passover quickly approaches, I've started thinking about desserts (of course). Here's my classic chocolate caramel matzah. 

Make sure to sprinkle your favorite nut (toasted and chopped) and some sea salt over the chocolate before it sets for an extra something special. It's crunchy and chocolatey and rich, but the saltiness makes it (way too) easy to eat.

I like to use good quality dark chocolate to give the dessert a more grown-up friendly twist. Prefect to bring to a party or a seder--just make sure there's plenty to go around!  Try bagging a few pieces up in little plastic candy bags and tying each up with a ribbon for a lovely gift. This recipe keeps for a few days after you make it, so I can make a big batch at the beginning of the holiday and, as long as it doesn't get eaten right away, I can serve it at the first two seders no problem.

A Truffle or Two

First, I should explain that I bake because I get this "I can do that" feeling whenever I eat something sweet. I get so much satisfaction from recreating treats I've tasted and that is how I ended up with dozens and dozens of truffles.

Unfortunately I didn't get any in-progress shots, but I can show you the final product! Most of these pictures were taking by Stephanie, as usual. She rushed over to my house in the morning right before I delivered the treat.

 Oh yes, and I made the box out of chocolate, too (a graduation present for a good friend). It was easier than it looks and pretty sturdy, too!

Ready for each type of truffle?

Here's the raspberry truffle.  I made a fresh raspberry filling - tart and just the right amount of sweet.

This one has a coffee buttercream center.

And a vanilla bean filling

This one was my favorite - cinnamon caramel filling with chopped pecans.

Mint chocolate ganache in the center

And creamy ganache dipped in chocolate, then rolled in toasted pecan crumbs.

Well, I guess I could have another...