Chocolate Toffee Matzo Crunch
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
12 servings
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Calories
322 kcal
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Course
Dessert
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Cuisine
Middle Eastern
Chocolate Toffee Matzo Crunch
Description
Chocolate Toffee Matzo Crunch begins by arranging matzo crackers on a foil- and parchment-lined sheet pan. A cooked mixture of butter, brown sugar, and sea salt is boiled and poured over the matzos, then quickly spread to coat evenly before baking. Baking at 350°F allows the toffee to crisp and bubble without burning.
Once baked and cooled, a generous layer of semi-sweet or dark chocolate chips is melted on top, optionally sprinkled with chopped pistachios for added texture and flavor. The toffee layer offers a crisp, caramelized base with salty notes that contrast the sweet chocolate, while the matzo adds a firm, crunchy foundation.
This dessert is well-suited for Passover when made with unsalted gluten-free matzos and dairy-free chocolate for dietary needs. It is served broken into pieces and stored properly to maintain its texture and freshness.
Use a heavy-bottomed saucepan for the toffee to ensure even heat distribution and careful stirring to prevent burning during the boiling stage. Watching the toffee closely while baking helps achieve the ideal golden color without scorching.
Ingredients
- 4-6 matzos use gluten free matzo crackers to make this recipe gluten free, unsalted
- 1 cup butter butter recommended, unsalted or margarine
- 1 cup brown sugar
- 1 1/4 cups chocolate chips use dairy free chocolate for pareve/vegan, semi-sweet or dark, chopped
- 2 tablespoons pistachio or your favorite Passover-friendly nut - optional, chopped
- salt sea salt
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
- Use unsalted gluten-free matzos and dairy-free chocolate to make this recipe suitable for Passover and dietary restrictions.
- A heavy-bottomed saucepan ensures even heat for making toffee and helps prevent burning.
- Spread the toffee quickly and evenly over the matzos before it thickens to ensure full coverage.
- Monitor closely while baking to avoid over-browning the toffee layer; reduce temperature if needed.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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