Passover chocolate toffee matzo

    (16)
    1 hour 10 min

    This traditional Passover treat is absolutely delicious and easy to make! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves - especially kids!


    11 people made this

    Ingredients
    Serves: 30 

    • 6 whole matzos
    • 225g salted butter
    • 220g dark brown soft sugar
    • 560g plain chocolate chips
    • 60g chopped pecans

    Method
    Prep:15min  ›  Cook:25min  ›  Extra time:30min chilling  ›  Ready in:1hr10min 

    1. Preheat oven to 170 C / Gas 3. Line baking trays with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking trays, breaking them in half if needed.
    2. Melt the butter in a saucepan with the brown sugar over medium heat; bring to the 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.
    3. 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.
    4. Place the plain 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 trays into the refrigerator until they 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.

    Note

    Avoid corn products (such as cooking spray or margarine with rapeseed oil) to keep this recipe kosher-for-Passover.

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    Reviews & ratings
    Average global rating:
    (16)

    Reviews in English (12)

    by
    43

    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.  -  29 Mar 2010  (Review from Allrecipes US | Canada)

    by
    23

    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!  -  28 Mar 2010  (Review from Allrecipes US | Canada)

    by
    18

    These are great! I had a similar recipe but never thought of putting nuts on them!  -  10 Jul 2010  (Review from Allrecipes US | Canada)

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