Often times, when making Passover desserts, people go out of there way to make something that is meant to seem like it isn’t Kosher for Passover, like flourless chocolate cake. These confections can be absolutely delicious, but there’s also something to be said for a treat that fully embraces itself and the holiday! Enter Chocolate Matzo Toffee. This candy has become a post-Seder classic and is a great way to utilize any extra matzo you bought.
© Andrew Bui
Inspired by a traditional English Toffee, matzo is coated in a caramel-y, crunchy toffee then covered in melted chocolate and sprinkled with chopped walnuts.
Inspired by a traditional English Toffee, matzo is coated in a caramel-y, crunchy toffee then covered in melted chocolate and sprinkled with chopped walnuts. Because all you need for the chocolate coating is chocolate chips, this recipe is very versatile. You can use milk, semisweet, dark, or white chocolate chips. The nuts are negotiable too, so sub in anything your heart desires (we can vouch for rainbow sprinkles and crushed peppermints). If you want to serve it after Matzo Ball Soup and Slow-Cooker Brisket, just make sure whatever ingredients you use are kosher for Passover.
Tried making this recipe? Let us know how it came out in the comments below!
Yields: 6-8 servings
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Prep Time: 5 mins
Total Time: 1 hour 30 mins
Ingredients
-
4-5 sheets matzo
- 1 c.
(2 sticks) butter
- 2 2/3 c.
granulated sugar
- 1/4 c.
water
- 1/4 c.
light corn syrup
-
Kosher salt
- 2 c.
chocolate chips (semisweet, dark, or white)
- 1 c.
crushed walnuts or other topping
-
Flaky sea salt, for topping
Directions
- Cover a baking sheet with enough parchment paper to raise up over the sides slightly. Lay pieces of matzo to fill the baking sheet, breaking them up to fit the entire sheet. Set aside.
- In a large saucepan combine butter, sugar, water, corn syrup, and a few pinches of kosher salt. Bring the mixture to a boil over medium heat, stirring gently to ensure that a smooth mixture forms once the butter is melted. Scrape down any crystals that form on the side of the pan using a heatproof spatula or wooden spoon. Monitoring with a candy thermometer, continue to cook the mixture for approximately 10 to 15 minutes or until the candy has turned a caramel color and the temperature reaches 300 Fº. Watch carefully because this can happen quickly and if left on for too long, the caramel can scorch.
- Immediately remove the caramel from the heat and pour over the matzo, using an offset spatula or back of a spoon. Let sit for 30 seconds. Sprinkle the caramel with chocolate chips and allow to sit on the still hot caramel for 30 seconds to a minute until the chocolate has melted enough to be spreadable. Use an offset spatula or the back of a spoon to spread the chocolate evenly over the caramel to cover completely.
- Sprinkle the chocolate with walnuts, flaky sea salt, and/or the topping of your choice. Push your toppings gently into the chocolate then move the sheet tray into the fridge and allow to cool and set for 1 hour. Once cooled and hardened, move the candy out of the fridge and use your hands or a knife to break it up into smaller pieces. Serve immediately or store in an airtight container in the fridge for up to 3 months.
