Ingredients for Passover Chocolate Toffee Matzo
- Matzos
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup semi-sweet chocolate chips
- Pecans
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How to Make Passover Chocolate Toffee Matzo
- Preheat oven to 450°F (232°C).
- Line two jelly-roll pans with aluminum foil.
- Arrange matzah sheets in a single layer on the prepared pans, ensuring no gaps between the pieces.
- In a medium saucepan over medium heat, melt 1 cup (2 sticks) unsalted butter.
- Add 1 cup packed light brown sugar and bring to a boil, stirring constantly.
- Continue boiling for 3-5 minutes, or until the mixture coats the back of a spoon.
- Pour the toffee mixture evenly over the matzah in one pan, spreading it with a knife or spatula.
- Bake for 4 minutes in the preheated oven.
- Remove from oven and immediately sprinkle half of 1 cup semi-sweet chocolate chips over the hot matzah.
- Return to oven for 1 minute.
- Spread the melted chocolate evenly with a table knife.
- Sprinkle with half of 1/2 cup chopped pecans.
- Repeat steps 7-11 with the second pan of matzah.
- Refrigerate both pans until the chocolate is completely set and cooled.
- Break into small pieces and store in an airtight container in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
80g
Fat
46g
Carbs
13g
