Chocolate Toffee Matzo
April 9, 2020 | desserts, snacks, holidays
This recipe is tried and true. Impossible to mess up and it is one of the best things about Passover!
It’s a Passover favourite for everyone!! If you don’t do Passover and don’t have Matzah you can easily sub with soda crackers.
- 4 pieces unsalted matzah or enough soda crackers to cover 1 sheet pan
- 1 cup unsalted butter or margarine butter recommended
- 1 cup brown sugar
- 1 1/4 cups semi-sweet or dark chocolate chips
- Toppings: large flaked sea salt sprinkles, chopped smarties, almonds, pistachios, dried fruit, whatever you want!
- Preheat the oven to 375°F. Line a sheet pan with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzah. Break or cut the matzah into smaller pieces if needed to fit into sheet pan.
- In a saucepan, combine the butter, brown sugar, and a pinch of sea salt.
- Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly.
- Remove from the heat and pour the toffee mixture over the matzah.
- Use a spatula to spread evenly across the entire surface of the matzah. Make sure you spread it out quickly or it will start to get sticky and become harder to smooth over.
- Place the baking sheet in the oven and immediately reduce the heat to 350 degrees F. Bake for 10-15 minutes. Check frequently to be sure that the mixture is not burning.
- Once 15 minutes have passed, remove the matzah from the oven and evenly sprinkle with chocolate chips.
- Let stand for a few minutes, then spread the chocolate over the matzo, smoothing it out nicely. Don’t spread too much or you will ruin the finish of the chocolate.
- Top with decorations of your choice.
- Place in the freezer until the chocolate has set.
- Remove from freezer and break up into pieces.
- Store in airtight container in refrigerator, using parchment to separate layers.
- Serve chilled!