Chocolate Toffee Matzo Crunch

Name: Chocolate Toffee Matzo Crunch
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 12 servings
Ingredients: 4-6 unsalted matzos; 1 cup unsalted butter or margarine; 1 cup brown sugar; 1 1/4 cups chopped semi-sweet or dark chocolate chips; 2 tablespoons chopped pistachios; sea salt

User Reviews

4.8

105 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
25 mins
Servings
12 servings
Calories
322 kcal
Course
Dessert
Cuisine
Middle Eastern

Chocolate Toffee Matzo Crunch

Iris Warren

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Chocolate Toffee Matzo Crunch with Pistachios & Sea Salt - Delicious Passover dessert inspired by Marcy Goldman's "A Treasury of Holiday Baking"

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Ingredients

Servings

4-6 unsalted matzos (use gluten free matzo crackers to make this recipe gluten free)
1 cup unsalted butter or margarine (butter recommended)
1 cup brown sugar
1 1/4 cups chopped semi-sweet or dark chocolate chips (use dairy free chocolate for pareve/vegan)
2 tablespoons chopped pistachios (or your favorite Passover-friendly nut - optional)
sea salt

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Instructions

Preheat the oven to 375°F. Line a sheet tray with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzos. Break or cut the matzos into smaller pieces if necessary.
In a heavy bottomed saucepan, combine the butter, brown sugar, and a generous pinch of sea salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly.
Remove from the heat and pour the toffee mixture over the matzos.
Use a spatula to spread evenly across the entire surface of the matzo. Make sure you spread it out fairly quickly or it will start to get sticky and become harder to smooth over.
Place the baking sheet in the oven and immediately reduce the heat to 350 degrees F. Bake for 15 minutes. Check frequently to be sure that the mixture is not burning. If it appears to browning too quickly, remove the tray from the oven and reduce the heat to 325 degrees F, then replace the tray when the temperature drops a bit.
Once 15 minutes have passed, remove the matzos from the oven and evenly sprinkle the chopped chocolate chips over the top.
Let stand for 5 minutes, then spread the chocolate over the matzo.
Sprinkle the chopped pistachios and a light sprinkle of sea salt over the top of the melted chocolate.
While the matzos are still warm, break them into smaller squares or pieces.
Place in the freezer until the topping has set. Serve straight from the freezer, chilled, or at room temperature (I prefer it chilled!).

Notes

You will also need: Sheet tray, parchment paper, foil, heavy bottom sauce pan, spatula
Adapted from A Treasury of Holiday Baking

Nutrition Information

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Calories 322kcal (16%) Carbohydrates 28g (9%) Protein 1g (2%) Fat 23g (35%) Saturated Fat 13g (65%) Cholesterol 41mg (14%) Sodium 9mg (0%) Potassium 148mg (4%) Fiber 1g (4%) Sugar 24g (48%) Vitamin A 485IU (10%) Vitamin C 0.1mg (0%) Calcium 33mg (3%) Iron 1.4mg (8%)

Nutrition Facts

Serving: 12servings

Amount Per Serving

Calories 322 kcal

% Daily Value*

Calories	322kcal	16%
Carbohydrates	28g	9%
Protein	1g	2%
Fat	23g	35%
Saturated Fat	13g	65%
Cholesterol	41mg	14%
Sodium	9mg	0%
Potassium	148mg	3%
Fiber	1g	4%
Sugar	24g	48%
Vitamin A	485IU	10%
Vitamin C	0.1mg	0%
Calcium	33mg	3%
Iron	1.4mg	8%