Matzoh Toffee

Matzoh Toffee

Crisp matzoh gets blanketed in buttery toffee and dark chocolate for a crackly sweet-salty treat.

Total 1 hr 30 min Makes 24 pieces Calories 210/serving

Dietary

Vegetarian, Pescatarian, Halal, Kosher

Allergens

Dairy, Tree nuts, Wheat

Plain matzoh sheets become a crunchy base for rich brown-sugar toffee and a layer of melted chocolate, finished with a scatter of flaky salt. Popular around Passover but welcome any time a quick, crackly candy-like treat is needed, it chills until firm then breaks into rustic shards.

Ingredients

  • 4 sheets unsalted matzoh
  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon flaky sea salt, for sprinkling

Method

  1. Preheat the oven to 350°F. Line a 9x13-inch baking sheet with foil, then with parchment paper, letting the foil wrap up the sides for easy removal.

  2. Line the bottom of the pan with matzoh sheets in a single layer, breaking pieces as needed to fill gaps.

  3. In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and fine sea salt. Bring to a boil, stirring constantly.

  4. Boil the toffee mixture, stirring constantly, until it darkens slightly and thickens.

  5. Pour the hot toffee evenly over the matzoh, spreading quickly with a spatula to coat completely.

  6. Transfer the pan to the oven and bake until the toffee is bubbling all over.

  7. Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee.

  8. Let the chocolate sit for 2 to 3 minutes to soften, then spread it into an even layer with a spatula.

  9. Scatter the chopped nuts, if using, and the flaky sea salt over the melted chocolate.

  10. Refrigerate the pan until the chocolate is fully set and firm.

  11. Lift the matzoh toffee out using the foil, break into irregular pieces, and store in an airtight container in the refrigerator.

Rate this recipe

★ 3.5 (1)

Matzoh Toffee

Plain matzoh sheets become a crunchy base for rich brown-sugar toffee and a layer of melted chocolate, finished with a scatter of flaky salt. Popular around Passover but welcome any time a quick, crackly candy-like treat is needed, it chills until firm then breaks into rustic shards.

1 hr 30 min 24 pieces 210 cal

Ingredients

  • 4 sheets unsalted matzoh
  • 1 cup unsalted butter
  • 1 cup packed light brown sugar
  • 1/4 teaspoon fine sea salt
  • 2 cups semisweet chocolate chips
  • 1/2 cup chopped pecans or walnuts (optional)
  • 1 teaspoon flaky sea salt, for sprinkling

Method

  1. 1

    Preheat the oven to 350°F. Line a 9x13-inch baking sheet with foil, then with parchment paper, letting the foil wrap up the sides for easy removal.

  2. 2

    Line the bottom of the pan with matzoh sheets in a single layer, breaking pieces as needed to fill gaps.

  3. 3

    In a medium saucepan over medium heat, melt the butter, then stir in the brown sugar and fine sea salt. Bring to a boil, stirring constantly.

  4. 4

    Boil the toffee mixture, stirring constantly, until it darkens slightly and thickens.

  5. 5

    Pour the hot toffee evenly over the matzoh, spreading quickly with a spatula to coat completely.

  6. 6

    Transfer the pan to the oven and bake until the toffee is bubbling all over.

  7. 7

    Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee.

  8. 8

    Let the chocolate sit for 2 to 3 minutes to soften, then spread it into an even layer with a spatula.

  9. 9

    Scatter the chopped nuts, if using, and the flaky sea salt over the melted chocolate.

  10. 10

    Refrigerate the pan until the chocolate is fully set and firm.

  11. 11

    Lift the matzoh toffee out using the foil, break into irregular pieces, and store in an airtight container in the refrigerator.