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.
- Total:
- Serves: 2 persons
Ingredients
- 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)
Instructions
Step 1
Heat 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 2
In 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 3
Remove 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 4
Immediately 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.