Chocolate Matzo Toffee
This Matzo Toffee is always a crowd favorite! Crisp matzo gets coated in buttery toffee, topped with melted chocolate, and finished with crunchy nuts, flaky sea salt, or your favorite toppings.
Servings: 10 servings
Calories: 523kcal
Ingredients
- 4 sheets of matzo
- 1 cup 2 sticks unsalted butter
- 1 cup brown sugar packed
- 1 teaspoon vanilla extract
- 1 ½ cups semisweet or dark chocolate chips
- ½ cup chopped nuts such as almonds, pecans, or walnuts
- 1 teaspoon Flaky sea salt add more, if desired
Optional Toppings:
- ¼ cup unsweetened shredded coconut toasted
- ¼ cup sliced almonds toasted
- 2 tablespoons rainbow sprinkles
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with foil and place the matzo in a single layer. Set aside.
- Make the toffee: In a saucepan over medium heat, melt the butter and brown sugar, whisking until smooth and thick, about 3-5 minutes. Stir in the vanilla extract.
- Bake the matzo: Pour the toffee over the matzo, spreading it evenly with a spatula. Bake for 10-12 minutes, until the toffee is bubbling and caramelized.
- Add the chocolate: Remove from the oven and immediately scatter the chocolate chips over the hot toffee. Let sit for 1-2 minutes, then spread the melted chocolate evenly.
Prepare optional toppings:
- Toasted coconut: In a dry skillet over medium heat, toast the shredded coconut, stirring frequently, until lightly golden. Remove immediately.
- Toasted sliced almonds: In a dry skillet over medium heat, toast the almonds, stirring occasionally, until golden and fragrant. Remove immediately.
- Finish with toppings: Sprinkle chopped nuts, flaky sea salt, and any optional toppings (toasted coconut, toasted almonds, or rainbow sprinkles) over the melted chocolate.
- Chill and serve: Refrigerate or freeze for a few minutes until the chocolate hardens. Once set, break into pieces and enjoy!
Notes
- Use a lined baking sheet. Line our baking sheet with parchment paper for easier cleanup and less sticking.
- Let the chocolate melt before spreading. After baking, sprinkle the chocolate chips over the hot toffee and let them sit for 1-2 minutes before spreading. This helps them soften and spread more smoothly.
- Chill for easy breaking. Once topped, place the tray in the freezer for 15-20 minutes to help the chocolate set quickly and make it easier to break into pieces.
- Storage tips. Matzo Toffee keeps well in an airtight container at room temperature or in the fridge for 3-5 days—though it rarely lasts that long!
Nutrition
Calories: 523kcal | Carbohydrates: 49g | Protein: 5g | Fat: 35g | Saturated Fat: 20g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 50mg | Sodium: 245mg | Potassium: 256mg | Fiber: 4g | Sugar: 34g | Vitamin A: 582IU | Vitamin C: 0.1mg | Calcium: 55mg | Iron: 3mg