Ingredients
Method
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with aluminum foil and arrange a single layer of matzo on top.
- In a medium saucepan, combine the butter and brown sugar. Place over medium heat, whisking frequently until the mixture comes to a boil. Once boiling, continue whisking for 2-3 minutes, until the toffee is golden and smooth. Remove from heat and stir in the vanilla extract.
- Quickly pour the toffee sauce over the matzo, spreading it evenly using an offset spatula. Be sure to coat the matzo as thoroughly as possible.
- Place the baking sheet in the oven and bake for 8-12 minutes, or until the toffee starts to bubble and crack slightly on top.
- Remove the baking sheet from the oven. Immediately pour the entire bag of chocolate chips evenly over the toffee-coated matzo. Return the sheet to the oven for an additional 3-5 minutes, or until the chocolate chips have melted. Spread the melted chocolate into an even layer with an offset spatula.
- Sprinkle sea salt generously over the melted chocolate. Let the matzo cool to room temperature, then refrigerate for about 2 hours or until hardened.
- Once the matzo has set, break it into bite-sized pieces. Store in an airtight container in the refrigerator until ready to serve.
Nutrition
Notes
This chocolate toffee matzo is a fun, make-ahead treat that's both crunchy and delicious! The sea salt adds the perfect savory touch to the sweet toffee and chocolate. You can prep it ahead of time and store it for later—perfect for Passover or any occasion that calls for a sweet snack.