Matzo Toffee

My Dad's side of the family is Jewish, and Passover has always been one of my favorite holidays. As a kid, I loved all of the special foods we ate during the Seder; how fun it was to dip the parsley into the salt water, taste the red wine in the Charoset and my personal favorite - the hardboiled eggs. I was always hungry in anticipation of the main meal, so I would load up on the eggs and matzo crackers, taking seconds and thirds. 

But the BEST part? Dessert, of course. And not just any dessert; it had to be this matzo toffee - a.k.a. matzo crack.

My mom used to make a big batch of this and now I enjoy making it for my family, too. It's the perfect balance of flavors and textures with the crunchy, slightly salty matzo on the bottom, layered with the sweet, chewy caramel in the middle and snap of bitter, dark chocolate on top. 

Nuts and dried fruit are welcome additions, but I prefer a classic sprinkle of sea (or Kosher) salt. This stuff is *seriously* addicting and makes lovely gifts during the holiday season.

​Chag Sameach! (Happy Passover!) -KM 

INGREDIENTS ~ yields about 4 large matzo squares prior to breaking up

• 4 lightly salted or plain matzo crackers (gluten-free options also available)
• 1 cup unsalted butter
• 1 cup light brown sugar
• 2 cups dark chocolate chips or chopped bittersweet chocolate
• Sea or Kosher salt for garnish

METHOD

• Preheat oven to 350 degrees F.
• Line a baking sheet with foil, ensuring it comes up over all of the sides for easy cleanup. 
• Layer the matzo on the baking sheet, breaking into smaller pieces to fit, as needed. Set aside.
• [CARAMEL]: First, add the butter and sugar to a medium saucepan. Over medium-high heat, bring to a boil, then cook about 3 minutes - whisking constantly - until smooth and thickened.
• Remove from heat and pour over the matzo crackers, spreading until evenly coated. Be careful while pouring to avoid burns - this is very hot!
•  Bake 10-15 minutes until bubbly. 
• Remove from oven and while the toffee is still hot, put the chocolate directly onto the matzo and allow it to melt. Then spread out smoothly with a small spatula. 
• Sprinkle with salt (or any other toppings), chill in the refrigerator for at least 30 minutes and then cut or break into pieces prior to serving.
• Leftover toffee can be stored in an airtight container in the refrigerator up to 10 days or frozen up to 3 months. 

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