Chocolate Toffee Matzoh – Passover Dessert Recipe
I am told that this recipe for Chocolate Toffee Matzos has been mentioned, several years back, on the Dallas Morning News, and my friend was so kind to share it with me.
As you know, I only post recipes I try myself, and post my own pictures of the finished product.
This recipe calls for few simple ingredients, takes only minutes to complete, and the outcome is unbelievably rewarding.
You will definitely make these for your family and friends for any occasion, not just for Passover.
I was able to fill two 13 x 18 cookie sheets, thus the total piece count depends on the size you select for your serving pieces. In total, you will end up with about 2 lbs. of candy.
- 1/2 lb. of Matzoh (approximately 10 - 12 sheets
- 1 cup butter (or margarine)
- 1 cup brown sugar
- 12 oz. chocolate chips (1bag)
- 1 cup chopped pecans (optional)
- 1 cup toffee candy bits
- Line two 13 x 18 x 1 cookie sheet pan with aluminum foil (to protect your pan for getting very messy)
- Cover the bottom of the lined cookie sheets with Matzoh (start with whole ones, then break the additional ones into smaller section as needed to cover the whole bottom of the cookie sheet).
- Place butter and brown sugar in a small saucepan.
- Bring it o boil on a medium heat, and cook it for 3-5 minutes, stirring frequently, until it gets all foamy and begins to coat your spoon.
- Preheat the oven to 450 degrees F.
- Remove from the stove, pour gently over the Matzoh layer. I used a gravy ladle to scoop the mixture onto the Matzoh, then used the back of a spoon to spread it evenly all over the Matzoh.
- Place it in the preheated oven, on the middle rack, and bake for about 3 minutes, or when you see it bubbling.
- Watch your oven carefully, since this mixture burns very quickly.
- Remove from oven.
- Sprinkle half of the chocolate chips over the hot Matzoh in one pan, and save the second half for the next pan.
- Place the cookie sheet back into the oven, and bake for another minute, to soften the chocolate chips.
- Remove from the oven, and using the back of a spoon, spread the chocolate evenly all over the Matzoh.
- Sprinkle the chocolate with 1/2 of the chopped nuts and toffee bits.
- Set aside to cool completely.
- Follow the same process for your second pan of Matzoh.
- Once cooled completely, and he chocolate is totally set, you may break it up to any size pieces you wish, and store in a refrigerator, in an air tight container.