Chocolate-Caramel Matzo Toffee
Updated April 5, 2022
- Total Time
- 50 minutes, plus chilling
- Rating
- Comments
- Read comments
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Ingredients
- 4 to 6sheets matzo, preferably salted
- 1cup/225 grams unsalted butter (2 sticks)
- 1½packed cups/315 grams light brown sugar
- 2teaspoons vanilla extract
- Large pinch of fine sea salt
- 7ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
- Toppings, as desired (see note)
Preparation
- Step 1
Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- Step 2
In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Step 3
Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you’ve used different kinds of chocolate, you can swirl them together decoratively.
- Step 4
Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
- The matzo toffee is delicious on its own, but any number of toppings add flavor and flair, such as flaky sea salt, crushed potato chips, chopped dried fruit (cranberries, cherries, apricots, raisins, prunes, dates), chopped nuts (pistachio, walnuts, pecans, almonds), chopped candied ginger or lemon peel, or pomegranate seeds (if using, serve within 1 day).
Private Notes
Comments
Make sure your parchment paper does not go outside the pan. Mine must have touched the sides of my oven and caught fire. Had to use a fire extinguisher. What a mess...on Passover. Believe it or not I googled it and found out the cause later. Maybe everyone else knows this but I didn’t. :(
Just a note to answer one of one comments- Rose Levy Beranbaum’s toffee recipe calls for corn syrup, which you can’t use at Passover.
This is insanely delicious. If you melt the butter and sugar in the microwave the caramel is pretty grainy. Recommend cooking it on the stove. Delicious with Maldon salt on top!
Word to the wise: do not try to do this with Tam Tams in a toaster oven at 350 degrees unless you like your matzo black as coal and like the sound of your smoke alarm. That said, you can use whole matzo sheets in a toaster oven at 225 degrees and it works just fine.
Bahahhahahha how is this not five stars
Recipe was great as is. Loved all varieties including plain, chopped pistachios, and potato chips. Really any nuts are going to be amazing texturally. This is for those who like really sweet things.