Pastry chef Nicole Plue, of Julia’s Kitchen at Copia in Napa Valley, was intrigued by a recipe she discovered for matzo covered in toffee and chocolate. But she knew she could improve it by using crackers instead of matzo for a hit of salt. Now the saltines, slathered with buttery toffee and bittersweet chocolate, are a favorite on her petit four tray.
Published: December 2006
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