Chocolate-Caramel Matzo Toffee
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature — up to one week, if you haven’t finished it by then.
- Serves: 2 persons
- 4to 6 sheets matzo, preferably salted
- 1cup/225 grams unsalted butter (2 sticks)
- 1 ½packed cups/315 grams light brown sugar
- 2teaspoons vanilla extract
- Large pinch of fine sea salt
- 7ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
- Toppings, as desired (see note)
Step 1Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
Step 2In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
Step 3Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you’ve used different kinds of chocolate, you can swirl them together decoratively.
Step 4Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.