Passover Chocolate Toffee Matzo
Transform your Passover celebration with this irresistible Chocolate Toffee Matzo recipe, a show-stopping treat that combines crispy matzo sheets with rich homemade toffee, velvety melted chocolate, and a touch of sea salt for an indulgent balance of flavors. Perfect for sharing, this easy-to-make dessert is baked to golden perfection before being topped with semisweet chocolate and your choice of delightful embellishments such as chopped nuts, shredded coconut, or festive sprinkles. Ready in under an hour, this recipe is a must-try for anyone seeking a kosher-friendly dessert that seamlessly blends tradition with decadence. Whether for festive gatherings or casual snacking, this sweet and salty creation is sure to impress.
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Recipe Information
Ingredients
- 4 sheets Matzo
- 1 cup Unsalted butter
- 1 cup Brown sugar
- 1 cup Semisweet chocolate chips
- 0.25 teaspoons Sea salt
- 0.5 cup 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. Place a sheet of parchment paper on top of the foil for a non-stick surface.
Arrange the matzo sheets in a single layer on the baking sheet. You may need to break some pieces to fit snugly.
In a saucepan over medium heat, combine the unsalted butter and brown sugar. Stir constantly until the mixture comes to a boil and begins to thicken, about 3-4 minutes.
Carefully pour the hot toffee mixture over the matzo, spreading it evenly with a spatula to cover the entire surface.
Bake the matzo in the preheated oven for 10-12 minutes, or until the toffee is bubbling and golden brown. Keep a close eye to ensure it doesn't burn.
Remove the pan from the oven and immediately sprinkle the chocolate chips evenly over the hot toffee matzo.
Let the chocolate chips sit for 1-2 minutes to soften, then use a spatula to spread the melted chocolate evenly across the surface.
Sprinkle a light pinch of sea salt over the chocolate layer, and add any optional toppings like chopped nuts, shredded coconut, or sprinkles, pressing them gently into the chocolate.
Let the matzo cool at room temperature for about 30 minutes, then transfer it to the refrigerator to chill for 1-2 hours until the chocolate is fully set.
Once chilled, break the matzo into irregular pieces and serve. Store leftovers in an airtight container in the refrigerator for up to a week.
Nutrition Facts
Calories |
512 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.8 g | 42% | |
| Saturated Fat | 20.1 g | 101% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 84 mg | 4% | |
| Total Carbohydrate | 55.5 g | 20% | |
| Dietary Fiber | 2.6 g | 9% | |
| Total Sugars | 41.6 g | ||
| Protein | 4.3 g | 9% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 57 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 178 mg | 4% | |
*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.
