Dotty Anderson

Chocolate Toffee Matzah Recipe

Posted on April 21, 2016 Updated on January 12, 2017

Chocolate Toffee Matzah Recipe

4 Passover Matzahs

1 cup margarine of unsalted butter (168 g)

1 cup firmly packed dark or light brown sugar (158 g)

Pinch of sea salt

1/2 tsp. vanilla extract

1 cup semisweet chocolate chips of 160 grams chopped bittersweet chocolate.

1 cup nuts (120g) slivered almonds, chopped walnuts, or pistachos.

1. If you are using butter, it is best to remove it from the frig and let it soften a bit.
2. Preheat oven to 375.
3. Line a baking sheet with aluminum foil. Either spray with cooking oil or line with parchment paper.
4. Arrange matzohs to cover the baking sheet. Break some if necessary.
5. In a heavy 3-4 quart saucepan, at medium heat, melt the butter and brown sugar.  After it comes to a boil, cook for 3 minutes while stirring.  Add a pinch of sale and the vanilla.
6. Pour the mixture over the matzohs and spread of a spatula.
7. Reduce over to 350 and bake for 10-12 minutes. It should bubble up, but not burn.  Check frequently. If it starts to smoke, reduce heat to 325.
8. Remove from the oven and sprinkle with the chopped chocolate of chocolate chips. Let it sit for 5 minutes and spread the chocolate to cover.
9. Sprinkle the nuts over the matzohs.
10. After it has cooled, break or cut into pieces and store in an airtight container.