Skip Nav
Gordon Ramsay
Gordon Ramsay's Transformative Way to Scramble Eggs
Dinner
22 Cozy Slow-Cooker Casseroles That Make Life Easy
Food Reviews
Espresso Patronum! Starbucks's Smoked Butterscotch Latte Is Back For a Limited Time

Homemade Toffee-Chocolate Matzo Passover Recipe

Homemade Toffee-Chocolate Matzah

Homemade Toffee-Chocolate Matzah

Homemade Toffee-Chocolate Matzah

Homemade Toffee-Chocolate Matzo Passover Recipe

Ingredients

  1. 4 sheets unsalted non-egg matzah
  2. 1/2 cup (1 stick) unsalted butter, cut into small pieces
  3. 1 cup packed dark-brown sugar
  4. 1 (12-ounce) package semisweet chocolate chips (2 cups)
  5. Coarse sea salt

Directions

  1. Preheat oven to 250 degrees.
  2. Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
  3. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
  4. Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes.
  5. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
  6. Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
  7. Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.

Makes 4 sheets.

Martha Stewart's Opinion on Pumpkin Spice
Filling Vegetarian Recipes
Recipes With Canned Ingredients
Chicken Portobello Slow-Cooker Recipe
One-Pot Pasta With Tomatoes
Crock-Pot Chocolate-Nut Clusters
The Best Healthy Zucchini Recipes
Martha Stewart QVC Food 2017
Vegan Chocolate-Covered Caramels
Nice Cream Recipes
From Our Partners
Latest Food
All the Latest From Ryan Reynolds