Chocolate Covered Toffee Matzo Matzah
Indulge in the ultimate sweet and salty treat with this irresistible Chocolate Covered Toffee Matzo Matzah! Perfect for Passover or anytime you’re craving a delectable dessert, this easy-to-make recipe transforms simple matzo sheets into a crisp, buttery toffee base topped with rich, velvety melted chocolate. A sprinkle of sea salt, chopped nuts, or festive sprinkles adds an extra layer of flavor and texture, making every bite a delightful experience. Ready in just 30 minutes with minimal effort, this crowd-pleasing confection is perfect for gifting, holiday platters, or enjoying as a snack. Bonus: it stores beautifully, so you can savor it all week long!
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Recipe Information
Ingredients
- 4 sheets Matzo (Matzah)
- 1 cup Unsalted butter
- 1 cup Brown sugar (light or dark)
- 1.5 cups Semi-sweet chocolate chips
- 1 teaspoon Sea salt (optional, for garnish)
- 0.5 cup Chopped nuts or sprinkles (optional, for garnish)
Instructions
Preheat your oven to 350°F (175°C). Line a baking sheet with aluminum foil and place a sheet of parchment paper on top to prevent sticking.
Arrange the matzo sheets in a single layer on the prepared baking sheet, breaking them as needed to fill the entire surface.
In a medium-sized saucepan, melt the butter and brown sugar over medium heat. Stir constantly until the mixture comes to a boil.
Allow the mixture to boil for 3 minutes without stirring. Be careful to avoid burning; the mixture should have a thick and bubbly consistency.
Carefully pour the hot toffee mixture over the matzo, spreading it evenly with a spatula to coat all pieces.
Place the baking sheet in the preheated oven and bake for 10-12 minutes. Watch closely to ensure the toffee does not burn; it should be bubbling but not darkening excessively.
Remove the baking sheet from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee-covered matzo.
Wait 2-3 minutes for the chocolate to melt, then use the back of a spoon or an offset spatula to spread it over the surface evenly.
Optional: Sprinkle sea salt, chopped nuts, or sprinkles on top of the melted chocolate while it is still warm.
Let the matzo cool completely at room temperature (or place it in the refrigerator for 1-2 hours until the chocolate is fully set).
Once set, break the chocolate-covered toffee matzo into smaller pieces and serve.
Store leftovers in an airtight container at room temperature or in the refrigerator for up to a week.
Nutrition Facts
Calories |
557 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.9 g | 47% | |
| Saturated Fat | 20.9 g | 105% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 302 mg | 13% | |
| Total Carbohydrate | 59.2 g | 22% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 42.6 g | ||
| Protein | 5.6 g | 11% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 42 mg | 3% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 97 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
