This classic Passover delicacy is delicious and simple to prepare. A wonderful variation on matzo wrapped in chocolate! You may prepare this ahead of time and freeze it, or use it to use up any leftover matzo in your home. Everyone enjoys this easy meal, especially kids!
| Prep Time: | 15 mins |
| Cook Time: | 25 mins |
| Additional Time: | 45 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 30 |
| Yield: | 30 servings |
Ingredients
- 6 whole matzos
- 1 cup salted butter
- 1 cup dark brown sugar, packed
- 20 ounces semisweet chocolate chips
- ½ cup chopped pecans
Instructions
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
- Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
- Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
- Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
- Avoid corn products (such as cooking spray or margarine with canola oil) to keep this recipe kosher-for-Passover.
Nutrition Facts
| Calories | 206 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 16 mg |
| Dietary Fiber | 1 g |
| Protein | 2 g |
| Saturated Fat | 7 g |
| Sodium | 48 mg |
| Sugars | 18 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This recipe has been a family favorite for many years. What I have learned over time: (1) use parchment paper, not foil to avoid a metallic taste and stickiness; (2) Like others have done, just pour the chocolate chips directly on to the super-hot toffee-covered matzot. It will melt on its own, thus saving a difficult cleaning job (albeit taking the joy away from licking the pot). Spread with spatula once melted. Try different toppings on top of the chocolate. We make a variety. Not all together, but we have used chopped pecans, Heath bar bits, a scattering of butterscotch chips, pesadek candy sprinkles. This year, I might try berries.
Made exactly as directed and turned out amazing!
I made it a variety of ways, one of which ways to use no topping at all after the margarine/brown sugar combination. My husband like that the best. The key to getting the margarine and brown sugar to combine is to constantly stir the mixture. This is a great Passover dessert after such a big meal. I served it with a Strawberry Mousse made with a package of strawberries cut in quarters, one egg white and a 1/2C sugar whipped for 15 minutes with a hand mixer and then frozen.
Amazing delicious!! So addictive. I added just a dash more salt to the sugar/butter mixture & didn’t do nuts… Everyone loves this
Every time I make this recipe I scale it down to one piece of matzoh and pretend that that’s one serving, and end up making more because I’m craving it after its gone!
Love this! But change the nuts to almonds- just personal preference.
I tried to substitute olive oil for butter in order to make it parve (non-diary) kosher for Passover. It did not work. I ended up burning the sugar, but that was my fault, not the recipe. Next time I should try it following the recipe exactly.
I make this with milk chocolate….kids love it more! Also put parchment paper on cookie sheets, it won’t stick. I also just put choc chips on top when it’s out of oven, once melted, smear with back of a spoon.
This was an amazing addition to dessert on passover. So good I will be making it during the year.
If I could give it 10 stars I would! The only thing I did different is sub light brown sugar and Ghirardelli Milk Chocolate. Absolutley Unbelievable Fabulous!!!! Can’t want to take it to Passover tomorrow!!
20 oz of chocolate seems like too much for 6 matzohs. Make sure you lightly toast your pecans!! Also make sure you cut them while warm or you’ll be sorry! I make something similar, but use light brown sugar, one cookie sheet, 4 unsalted matzos, stir 1 cup chopped pecans into the caramel right before spreading on the matzohs, and bake the caramel on the matzos at 350 for 7 minutes. Then take out, add 1 cup chocolate chips, put back in oven for 2 minutes, take out, spread, then add sliced almonds and pat them down while chocolate is still wet. Thanks for posting this variation. This toffee is worth the effort!!!! Everyone who tastes it likes it. Seriously!
These are great! I had a similar recipe but never thought of putting nuts on them!
Instead of melting the chocolate in the microwave, I sprinkled the morsels on top of the hot toffe-coated matzo and let it sit for a minute until they got soft. Then I spread the chocolate. This just eliminates an unnecessary step. I also toasted the pecans before sprinkling on top. Delicious.
Great recipe, delish dessert for Passover. I would either increase the number of matzos or decrease the amount of chocolate slightly in this recipe, chocolate overload (if there is such a thing). Otherwise, these were a hit! And easy!