It's that time of year again where the spring holidays cluster together. I barely have time to take a breath between hiding the afikomen (special reserved matzah from the Seder) and breaking out the Easter candy! It's such a beautifully busy time between family visits, cooking for many, and then indulging in the season's treats! One of the special sweets that I only serve at this time of year is Chocolate Toffee Matzah, a star on any dessert plate!
Matzah is an acquired taste for many, but I do actually enjoy eating it in various forms, such as in cookies, kugels, and my favorite: 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! Once cooled, you have a fantastic treat for kids and adults alike! It's a great way to use up any leftover matzah from Passover!
I store mine in the freezer and I love eating it straight from the chiller. This recipe can work on any plain cracker (I'm looking at you, low-sodium saltines). Happy Passover, Happy Easter, and Happy Spring!
Toffee Chocolate Matzah
Makes 6 sheets of matzah
very slightly modified from the recipe from
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
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.