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Matzo Toffee

If you made the Matzo-Crusted Salmon I posted the other day, now you are faced with many sheets of leftover matzo and no plan.

Well here’s a recipe for Matzo Toffee.  I love this stuff and look forward to it every year.  It’s so easy to make. 

However, watch out, it’s completely addicting. 

For some reason I have this total urge to make this with rainbow sprinkles.  Has anyone ever done that?

I think the kids would like that better than the nuts.  Thank goodness I have more Matzo.

Let’s make these…

Here’s what you will need:   Matzo sheets, brown sugar, butter, vanilla, good quality chocolate, walnuts and pistachios.

Completely line a baking sheet with aluminum foil and cover with parchment paper.  Line the sheet with matzo, breaking extra pieces to fill in any spaces.

In a heavy saucepan, melt 1 cup butter and 1 cup brown sugar together over medium heat.  Stir until the butter is completely melted and beginning to boil.  Continue to boil for 3 minutes, stirring constantly.  Remove from heat and add 1/2 teaspoon vanilla.

 

Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula.  Place the pan in a 350 degree oven and bake for 15 minutes.  Make sure to keep an eye on it so it doesn’t burn. 

Remove the pan from the oven and immediately cover the matzo with 12 ounces of good quality chocolate or chocolate chips (I used Ghiradelli 60{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao).  Place back in the oven for 5 minutes or until the chocolate is melted.  Remove from the oven and spread the chocolate evenly.

 

Sprinkle the chocolate immediately with walnuts and pistachios.

When the chocolate is completely dry, break into many fancy looking pieces and hide all of it for yourself.  If you don’t, it will disappear.

It is so delicious with the layer of caramel and then chocolate, not to mention the crunch from the nuts.  Yum.

Matzo Toffee

4-6 sheets of matzo
1 cup butter
1 cup brown sugar, packed
1/2 teaspoon vanilla extract
12 ounces good quality chocolate or chocolate chips
1/2 cup chopped walnuts
1/2 cup chopped pistachios

Completely line a baking sheet with aluminum foil and cover with parchment paper.  Line the sheet with matzo, breaking extra pieces to fill in any spaces.

In a heavy saucepan, melt butter and brown sugar together over medium heat.  Stir until the butter is completely melted and beginning to boil.  Continue to boil for 3 minutes, stirring constantly.  Remove from heat and add vanilla.

Working quickly, pour the mixture over the matzo, covering it completely with a heatproof spatula.  Place the pan in a 350 degree oven and bake for 15 minutes.  Make sure to keep an eye on it so it doesn’t burn. 

Remove the pan from the oven and immediately cover the matzo with good quality chocolate or chocolate chips (I used Ghiradelli 60{5396afcf7ebcb011d88226d96591fa60d0bb5a6cac0179c8121d60c005c366a8} cacao).  Place back in the oven for 5 minutes or until the chocolate is melted.  Remove from the oven and spread the chocolate evenly.

Sprinkle the chocolate immediately with walnuts and pistachios.

When the chocolate is completely dry, break into many pieces.  Keep in a tightly closed container for up to 5 days.

One Year Ago Today:  Gettin’ Your Crout-On On

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  1. That’s something I’ve been meaning to try since a very long time… Your post makes me want to finally have a go during the Easter break! Really scrumptious looking!

    Cheers,

    Rosa

    Reply

  5. Homemade toffee is a wonderful thing! It looks yummy. I read a recipe the other day for homemade GF matzo … must investigate now OR use another suitable cracker. đŸ™‚

    Thanks as always, Cathy! Checking out Noble pig is the best way to start my day!

    Shirley

    Reply

  8. My grandmother and I use to make this all the time when I was little then there was this huge gap hat I haven’t had it because she passed away, but now I can revive this tradition…just not with pistachios…can’t find them right now.

    Reply

  9. Hi Cathy .. sounds good .. a simple dish for a fund raising do .. people and kids especially – always seem to love toffee .. and easy wrap in selophane and a nice ribbon .. and away we go on a money making enterprise for charity ..

    Good recipe – especially if I get the salmon first!!

    Thanks – Hilary Melton-Butcher
    Positive Letters

    Reply

  10. I made this last weekend for the first time. Sheer bliss! I didn’t hide it, because if I ate all of it myself (a definite possibility) I’d have to have somebody roll me back to school on Monday.

    Reply

  15. Seriously, I’m closing my eyes — I cannot even know about matzoh with chocolate because I am powerless to resist. As long as matzoh stays within its basic uses (matzoh brei, breading for chicken, kugel, etc.), I’m fine with it and don’t even get cravings… well, except for matzoh with tuna fish, which is a childhood favorite. But chocolate? Oh, it’s just too good….

    Reply

  22. You are really impressing me. And, you are so busy….it’s a post a day. I need to talk to you sometime to see how you do it. It takes me hours and hours to do one post. Keep the good work coming. Makes me wish we were neighbors.

    Reply

  27. What an awesome idea. I’ve been hoarding matzo in the house thinking I’d whip up some matzoh brei when I’m out of ideas/time/money for dinner this week. Now you’re giving me better ideas for it. Can I eat this for dinner?

    Reply

  28. This is truly ultra delicious Cathy, I was thinking to make matzo covered chocolate from Arthur Schwartz’s Jewish Home Cooking. But, his only covered with chocolate without any nuts. I might put some nuts in it too. Thanks for the brilliant idea as always.

    Have a wonderful Pesach!
    Xoxo,
    elra

    Reply

  35. This is regarding the peanut butter and jelly hotwings. My daughter made them last nite and they were very good. Thank you for another recipe in my folder.

    Reply

  36. I love Matzoh toffee!! Yum. Such a great dessert after Seder, too. Plus, it’s a million times better than those horrible canned macaroons (that sadly, I still eat too many of, despite their bland taste). I need to make some of this toffee now. You’ve gotten me craving it!

    Reply

  38. We have a similar recipe we like to call Christmas crack. It is evil evil stuff. And – you won the set of magnets in my giveaway – send me your address and I will get them out to ya.

    Reply

  40. I make the same thing with saltines, and now I’ve got my MIL addicted and she makes tons every holiday season. You’re pictures always look great though — I’m pretty sure they taste about the same. đŸ™‚ Yum!

    Reply

  44. This looks so delicious. I always get free matzo at the supermarket if you spend over $50.00,, yippee what an incentive. NOW, I know what to do with the stuff.thank you, once again,

    Reply

  53. Oh, yum. I’m a sucker for toffee… though I’ve never tried it with matzoh. Definitely have to try this out!!

    The matzoh salmon also looks fantastic.

    Reply

  55. i made something like this last year, using only melted chocolate. it was a bit too much for me…it took soo long to make and to eat it all since i only ate a little at a time. i think i will stick to warmed nutella from now on, much easier and less messy!

    i hope those nuts are salmonella free!!!!

    Reply

  62. Ok, this recipe looked so good, I just made it. Weird occurance- the chocolate chips never melted, even after 10 minutes in the 350 oven…Used regular nestles chips, I’m stumped and determined. trying again tomorrow.
    LS

    Reply

  63. Regular chocolate chips, which are lower quality chocolate, are meant to keep their shape. The recipe indicates to use better chocolate chips like ghiradelli or other high quality chocolate.

    Reply

  64. Your pictures are just beautiful. Can I come over for a quick lesson??? Photography and cooking lesson. Maybe it wont be quite so quick, can I? can I??? đŸ™‚
    I’ve made this with both saltines and graham crackers and it is addicting. Such a smart idea to use the matzo.

    Reply

  66. I’m a huge fan of your blog! I made the matzo toffee crunch yesterday to bring to my friend’s passover dinner and it was a HUGE hit!
    Thank you for your wonderful recipes and pictures!

    Reply

  68. I tried this out this past Sunday. Ended up making two batches because it was so easy and fun (and well, let’s face it…I have a sweet tooth). Came out absolutely awesome. Everyone who has tried it has loved it.

    Thanks for the great recipe. The post was very enjoyable to read with those great pictures going along with it.

    Reply

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