Passover Chocolate Toffee Matzo
September 16, 2018
"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."
- 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
Preheat oven to 450 degrees.
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).
Melt butter and brown sugar on stove. Boil until mixture coats a spoon, about 3-5 minutes.
Pour mixture over matzo and spread evenly with a knife.
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).
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.
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.
Repeat with second pan.
Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
Store in a tin or plastic bag in the refrigerator.
Tips & Variations
- Jellyroll pans (cookie sheets with short sides)