Passover Chocolate Toffee Matzo

15
Servings
10m
Prep Time
15m
Cook Time
25m
Ready In


"I found this recipe in a local newspaper, and it has become a family favorite. It's great for dessert or a sweet snack during Passover. I've seen other recipes for something similar since I tried this recipe, but this is how I make it...and it couldn't be easier. Prep/cook time does not include refrigerator time. NOTE: This can be made a couple of days in advance, and will keep for a while in the fridge."

Original recipe yields 15 servings
OK

Nutritional

  • Serving Size: 1 (58.4 g)
  • Calories 320.1
  • Total Fat - 24.7 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 33.4 mg
  • Sodium - 114.3 mg
  • Total Carbohydrate - 24.5 g
  • Dietary Fiber - 0.7 g
  • Sugars - 13.6 g
  • Protein - 4 g
  • Calcium - 33.6 mg
  • Iron - 1 mg
  • Vitamin C - 0.4 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 450 degrees.

Step 2

Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).

Step 3

Melt butter and brown sugar on stove. Boil until mixture coats a spoon, about 3-5 minutes.

Step 4

Pour mixture over matzo and spread evenly with a knife.

Step 5

One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).

Step 6

As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.

Step 7

Remove from oven, then immediately: use a table knife to gently spread the chocolate to cover the matzo as completely as possible. Sprinkle with 1/2 of the chopped pecans.

Step 8

Repeat with second pan.

Step 9

Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.

Step 10

Store in a tin or plastic bag in the refrigerator.

Tips & Variations


  • Jellyroll pans (cookie sheets with short sides)

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