Go Back
Print Recipe

Chocolate Toffee Matzah Candy

Butter, brown sugar, and a pinch of salt is boiled together to create a superb caramel that is then spread on several sheets of matzah. The matzah is then baked until the sugary mix bubbles and then topped with chocolate. After the chocolate has had time to melt to a gooey mess from the residual heat from the toffee, you spread it evenly over the matzah.... Yum!
Course: Dessert
Cuisine: American, Jewish
Servings: 12

Ingredients

  • 6 sheets matzah
  • 1 cup semi-sweet chocolate morsels
  • 1 cup unsalted butter cut into cubes
  • 1 cup packed brown sugar
  • generous pinch kosher salt
  • 1 teaspoon vanilla extract *do not use if making for the Passover holiday, as vanilla is not kosher for Passover*
  • optional toppings such as slivered almonds coconut, or pecans

Instructions

  • Preheat your oven to 375F. Line two cookie sheets with tin foil and then a layer of parchment paper on each.
  • Lay the matzah on the pans, breaking the sheets if necessary to fit the pans. Reserve.
  • In a small sauce pan over medium-high heat, melt the butter and brown sugar together. Stir occasionally until the butter and sugar have melted together and come to a boil.
  • Stir constantly at this point, and boil for 3 minutes.
  • After 3 minutes, remove the pot from the heat and stir in the salt and vanilla (if using).
  • Pour the toffee over the matzah and spread evenly with an offset spatula.
  • Place the matzah in the oven for 15 minutes, checking periodically to make sure the toffee isn't burning in spots. You want an even layer of bubbles. If your toffee is cooking too quickly and burning, remove the pan and lower your oven temp to 325F.
  • Place the pans back in to finish cooking.
  • After 15 minutes, remove the pans to a wire wrack and spread the chocolate morsels over the matzah as evenly as possible. Let stand for 5 minutes and then spread the softened chocolate with an offset spatula evenly.
  • Optional garnishes such as slivered almonds, coconut, or pecans can be sprinkled now.
  • Allow to cool completely and break into smaller portions. You can store in the fridge, the counter top, or the freezer in a large ziplock bag.

Notes

modified from the recipe from davidlebovitz.com