This sweet-and-salty holiday treat made with matzo is so delicious, you’ll probably want to make it all year.
| Level: | Easy |
| Total: | 2 hr 30 min |
| Active: | 20 min |
| Yield: | 12 servings |
Ingredients
- Nonstick cooking spray, for the foil
- 5 salted matzo crackers
- 2 sticks (1 cup) unsalted butter
- 1 cup packed brown sugar
- 1/2 teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 2 cups semisweet chocolate chips (from a 12-ounce bag)
- 1 teaspoon flaky sea salt, optional
Instructions
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 399 |
| Total Fat | 25 g |
| Saturated Fat | 15 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 2 g |
| Sugar | 34 g |
| Protein | 3 g |
| Cholesterol | 41 mg |
| Sodium | 184 mg |
Reviews
Not only did I make this recipe, I invented it. It’s appearing on Food Network site without attribution or permission. I invented this recipe in 1982 and it was featured in print in newspapers and magazines since 1984 or so, then in my first cookbook A Treasury of Jewish Holiday Baking and on my website established in 1997. It’s a beautiful recipe, unique (it’s not just melted chocolate on matzoh – trust me!) and easy recipe. I just wish Food Network would give proper credit.
I’ve made this recipe a few times. And although it is very yummy, the toffee never gets creamy. I used Challenge unsalted butter, kosher salt and pure vanilla extract. What am I doing wrong?
Made this for Passover and everyone loved it! Made exactly as written.
Sooooo yummy. My husband has several food sensitivities and I was able to easily substitute things he can have for the things he can’t and it still turned out fabulous. Subbed plant based butter for butter, coconut sugar for brown sugar and Hu gems for chocolate chips.
Excellent! This was delicious and extremely easy to make. I brought it to work and everyone went wild over it. I did half&half of table water crackers and Almond nut crackers, it’s what I had on hand and I saw this as a Christmas recipe using the nut crackers. I prefer the table water crackers and will hunt for matzo crackers because they will fit better in the pan vs round crackers. The table water crackers absorbs the butter and toffee so much better that it becomes a really decadent dessert treat. I also used Ghirardelli semi sweet dark chocolate which was a perfect complement.
I make this with one stick of butter and top with silver almonds . It doesn’t really need 2 sticks. Good for 5 matzos. Place on dull side of foil on cookie sheet. After 5 minutes for toffee, I sprinkle the chips and pop back into oven for 3 minutes – Choc spreads easily that way. Then I put in freezer.
This was great – I recommend using an entire bag of chocolate chips.