I have always loved the taste of matzo. Though plain and unseasoned, it has this nice charred flavor that feels so wholesome and comforting. A few years ago, I enjoyed chocolate and toffee covered saltines that were AMAZING, so I thought, why not try making chocolate toffee matzo? I thought I was being sooooo original. Spoiler: I was not. This same basic concept is on tons and tons of recipe sites and blogs, so if you ended up here, WOW I am honored!! I added a bit of flake salt, which I really enjoy, and used dark chocolate, but you can use any kind of chocolate you like. Enjoy! And be prepared to share– otherwise, and I know first hand, you will eat all of this deliciousness yourself.
Chocolate Toffee Matzo Recipe
Chocolate-Toffee Matzo
Alternatively, an instant read or infrared thermometer can be used instead of a candy thermometer!
Servings: 12 Servings
Ingredients
- 2 cups finely chopped chocolate or chocolate chips I used dark chocolate!
- 2 cups butter divided into tablespoons
- 2 cups sugar
- 1/2 tsp salt
- 1 + 1/2 tsp vanilla extract
- about 4 matzo crackers
- flake salt for topping
- 2/3 cup chopped roasted and unsalted pecans or any kind of roasted and unsalted nut you like!
Instructions
- Arrange the matzo crackers on a parchment lined baking sheet. Break or cut the crackers in half or in to pieces to fill the baking sheet. (Don’t worry about it being neat, just try to get the area filled in a single layer!)
- In a large, heavy bottomed pot (at least 3 quarts) fitted with a candy thermometer, combine the butter, sugar, and salt over medium heat. Stir with a heat proof non-stick utensil until the butter is melted and incorporated. Bring to a boil and cook, stirring occasionally, until the mixture reaches 290F on the candy thermometer, a dark amber brown. Remove the toffee from the heat and stir in the salt and vanilla extract.
- Immediately pour the toffee over the prepared matzo. Sprinkle the chocolate over top of the hot toffee and wait 1-2 minutes until the chocolate begins to melt. Use a spatula to spread and smooth the chocolate into an even-ish thin layer. Sprinkle the chopped pecans and onto the chocolate’s surface, and use your flat palm to press the nuts in slightly (this will keep the nuts from falling off when the matzo is broken into pieces later.) Let cool for about 5 minutes, the sprinkle on the flake salt. (If the salt is added immediately, it will dissolve. It is important that the chocolate has cooled slightly to prevent this!)
- Transfer the baking sheet to the fridge, and allow to set completely. When set, break into pieces and store in an airtight container.
Tell me what you think in the comments below!
