Matzo Toffee Brittle
Transform your dessert table with this irresistibly addictive Matzo Toffee Brittle, a perfect blend of sweet and salty flavors with an easy, no-fuss preparation. This crowd-pleasing treat starts with crunchy matzo crackers as the base, topped with a rich, buttery caramel that's baked to perfection. A generous layer of melted semi-sweet chocolate chips is then spread over the caramel, creating a smooth, velvety topping that’s finished with a sprinkle of sea salt and optional toppings like chopped nuts, shredded coconut, or colorful sprinkles for added texture and visual appeal. Ready in just 25 minutes plus chilling time, this recipe is as simple as it is satisfying, making it a fantastic choice for Passover celebrations or anytime you need an effortless homemade treat. Serve it as a sweet snack, a holiday gift, or a dessert centerpiece—just be prepared for it to disappear quickly!
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Recipe Information
Ingredients
- 4 sheets Matzo crackers
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1 teaspoon Vanilla extract
- 1.5 cups Semi-sweet chocolate chips
- 0.5 teaspoons Sea salt
- N/A Optional toppings (e.g., chopped nuts, shredded coconut, or sprinkles)
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with aluminum foil or parchment paper. Ensure the liner extends beyond the edges of the pan for easy cleanup.
Arrange the matzo sheets in a single layer on the prepared baking sheet. Break the mats into smaller pieces if necessary to fit the pan snugly.
In a medium saucepan, melt the butter over medium heat. Once melted, add the brown sugar and stir until fully combined.
Bring the mixture to a boil, then reduce the heat to medium-low and let it simmer for 3-4 minutes, stirring constantly. The mixture should thicken and take on a caramel appearance.
Remove the caramel from the heat and stir in the vanilla extract.
Immediately pour the caramel mixture evenly over the matzo sheets, using a spatula to spread it out so all the matzo surfaces are covered.
Place the baking sheet in the oven and bake for 10-12 minutes, or until the caramel is bubbling and has deepened in color. Keep a close eye on it to avoid burning.
Remove the baking sheet from the oven and sprinkle the chocolate chips evenly over the hot caramel-covered matzo. Let the chocolate sit for 2-3 minutes to soften.
Using a spatula or the back of a spoon, spread the melted chocolate evenly over the matzo.
While the chocolate is still warm, sprinkle sea salt and optional toppings like chopped nuts, shredded coconut, or sprinkles for extra flavor and texture.
Let the matzo toffee cool at room temperature for about 30 minutes, then transfer it to the refrigerator to set completely for at least 1 hour.
Once the chocolate has hardened, break the matzo toffee into bite-sized pieces and serve. Store any leftovers in an airtight container in the fridge for up to one week.
Nutrition Facts
Calories |
360 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.1 g | 28% | |
| Saturated Fat | 13.8 g | 69% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 43 mg | 14% | |
| Sodium | 87 mg | 4% | |
| Total Carbohydrate | 42.8 g | 16% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 31.4 g | ||
| Protein | 2.7 g | 5% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 73 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.
