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Recipe

Toffee Matzoh

30 min • 6 to 8 servings •
Sheila B.
Chocolate-covered cracker toffee bars on a plate in a warm kitchen setting.

This is a long time family holiday favorite. Truth is, this is good any time of year. It is easy to make, delicious and will make your passover a holiday to remember.

Ready

  • 4-6 matzoh sheets
  • 1 cup (2 sticks) unsalted butter
  • 1 cup firmly packed brown sugar
  • (dark chocolate, milk chocolate, white chocolate — any one of these or combination— about ¾ cup total. for easiest melting, use chips or chop chocolate finely before sprinkling over hot matzoh)

    • Set

  • Cookie sheet
  • Aluminum foil
  • Cooking parchment
  • Sauce pan

    • Go!

  • Preheat oven to 375°F degrees.
  • Line a cookie sheet (a jelly roll pan with sides works best) with aluminum foil. Top with a layer of cooking parchment (it’s sticky stuff!)
  • Line pan bumper-to-bumper with whole matzohs, breaking some to fit when necessary.
  • Melt butter and brown sugar in heavy saucepan. Cook over medium heat, stirring constantly until mixutre comes to a boil. Continue cooking 3 more minutes stirring constantly. Remove from heat and pour over matzoh.
  • Place in oven and immediately reduce heat to 350°F. Bake 12 minutes or so, checking often so make sure it doesn’t burn.
  • Remove from oven and immediately sprinkle with chocolate chips or finely chopped chocolate. Allow to stand for about 5 minutes to let chocolate soften, then spread chocolate over matzohs. You can add chopped toasted almonds at this point if desired.
  • Leave overnight to harden, or cool a bit then place in refrigerator until hardened. Break into pieces.

    • matzoh Passover toffee

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