Matzoh Toffee

Indulge in the sweet, buttery crunch of Matzoh Toffee with layers of rich caramel and smooth chocolate.

Ingredients

• 4 sheets matzoh
• 1 cup unsalted butter
• 1 cup brown sugar, packed
• 2 cups semi-sweet chocolate chips
• 1/2 teaspoon sea salt
• 1/2 cup chopped nuts (optional)

Instructions

1. Preheat your oven to 350°F (175°C).
2. Line a 9×13-inch baking pan with aluminum foil, ensuring it covers the sides. Arrange the matzoh sheets in a single layer, breaking them as needed to fit.
3. In a medium saucepan over medium heat, melt the butter and add the brown sugar. Stir until the mixture comes to a boil, then let it simmer for about 3-4 minutes, stirring occasionally, until it thickens and darkens slightly.
4. Pour the caramel mixture evenly over the matzoh, spreading it with a spatula to cover all pieces.
5. Bake the matzoh with caramel in the preheated oven for about 10-12 minutes, or until the caramel is bubbling.
6. Remove the pan from the oven and immediately sprinkle the chocolate chips over the hot caramel. Let them sit for a minute to melt.
7. Spread the melted chocolate evenly over the caramel with a spatula. Sprinkle sea salt and nuts, if using, over the top.
8. Refrigerate until the chocolate has set and the toffee is firm, about 1 hour.
9. Once set, break or cut the toffee into pieces and serve.

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