How did I grow up without ever discovering this chocolate toffee matzo recipe? As a believer that everything tastes better dipped in smooth chocolatey goodness, it is no surprise that I love chocolate covered matzo. And add the toffee to this chocolate matzo recipe, and it is a real winner.
So, if you are looking for a Passover treat this year, whip up a batch of fun with this chocolate toffee matzo recipe. Simple and delicious, it is a gift from the heavens, that is even better than simple chocolate covered matzo.
Chocolate toffee matzo recipe
Contributed by Jennifer Hazen
- 1 box matzo (15 pieces)
- 2 sticks (1 cup) butter (for Parve, use margarine)
- 1 cup brown sugar
- 3 cups chopped chocolate or morsels (for Parve, use non-dairy chocolate)
- 1 cup chopped nuts (optional)
- Preheat oven to 300F (150C).
- Line two or more baking pans/cookie sheets with foil.
- Break each sheet of matzo in half and arrange on lined cookie sheets (It’s OK if some overlap matzos).
- Melt butter and sugar over low heat, stirring constantly.
- Pour over matzo and spread with a spatula (It will not cover the matzo completely).
- Sprinkle chocolate over matzo.
- Bake for 5 minutes, or until chocolate melts (the morsels of chocolate might not look melted).
- Test with a spatula or knife. If not spreadable, bake a few more minutes.
- Once spreadable, remove from oven; spread chocolate over matzo.
- (Optional) Sprinkle with nuts.
- Put trays, uncovered, in the freezer until hardened, about 2 hours.
- Break matzo into smaller, uneven pieces and store in zip-lock bags in the freezer.
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