2 sticks (1/2 pound) salted butter, plus more for brushing
About 5 pieces of matzo
1 cup packed dark brown sugar
2 cups good-quality chocolate chips, such as Guittard or Valrhona
1 cup mixed pecan halves and sliced almonds, toasted
Sea Salt
Instructions
Preheat oven to 350°
Line a 15 x 17 shallow baking pan with foil and brush the foil with butter. Line the pan
with parchment paper and brush the paper with butter. Arrange a layer of matzo in the
pan, breaking it to fit.
In a medium saucepan, melt the 2 sticks of butter with the brown sugar over moderate
heat. Bring to a boil and cook, whisking the toffee constantly, for 5 minutes. Pour the
toffee evenly over the matzo and spread it in a thin layer. Transfer the pan to the oven
and bake for 5 to 8 minutes, or until bubbling.
Remove the toffee matzo from the oven and sprinkle the chocolate chips on top. Let the
chocolate melt for 5 minutes, then, using an offset spatula, spread it evenly in a thin
layer. Sprinkle the nuts on top and season lightly with salt. Let cool to room
temperature, or refrigerate for faster cooling. Break the toffee into pieces and serve
Originally Submitted
1/18/2016
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