My friend Shana from Brilliant Sky Bakery asked me a few weeks ago when I was going to do a Passover recipe. Â My response, “I don’t know any Passover recipes.” Â So, guess who got herself volunteered to come make Chocolate Covered Toffee Matzah in my kitchen?
Ask and ye shall receive. Â Shana is an expert baker and knows a thing or two about making candy. Â In this episode, we walk through the sometimes confusing world of candy making (hardball, softball, what-the-what?) and Shana shares some of the rich traditions involved in the Passover holiday. Â Too, because we’re real-life friends, we get a little extra goofy.
Toffee Matzah
This chocolate covered toffee matzah recipe involves 3 layers, plus toppings. Â The bottom layer is matzah, the second is rich caramel toffee and the top is chocolate. Â We added almonds and sprinkles to the tops of ours, but I have since seen all sorts of creative toppings including white chocolate drizzle, edible glitter and other candies.
If you celebrate Passover, we wish you all the happiness and blessings.  If you don’t and  you get invited to a seder, this is a great idea for a gift.
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Chocolate Covered Toffee Matzah for Passover
- Total Time: 2 hours 30 mins
- Yield: 12 - 16 servings 1x
Description
Matzah topped with toffee, chocolate and almonds.
Ingredients
- 1/2 C butter (use margarine if Kosher)
- 4 sheets of Matzah (Kosher for Passover)
- 1 C brown sugar, tightly packed
- 2 C of chocolate chips (or Ghirardelli Milk Chocolate 11.5 oz bag)
- pinch of salt
- chopped nuts (walnuts, almonds, pecans), dried cranberries or raisins, coarse sea salt or sprinkles for decorating
Instructions
- Preheat oven to 250 degrees and make sure oven rack is in the middle.
- Cover cookie sheet with aluminum foil, overlapping a bit on the ends. Spray foil with non-stick cooking spray fairly liberally.
- Place four sheets of matzah on cookie sheet, so aluminum foil is covered. You may have to break the matzah into pieces so they fit.
- Melt the butter in a saucepan on medium heat. Once it has melted, add in the sugar. Lower the heat to low and stir the sugar and salt into the butter. Once the mixture bubbles, remove from the stove and pour over the matzah. (If you like your toffee more caramel-tasting remove after a few bubbles appear. If you prefer a richer, more bold toffee-taste, allow the mixture to really bubble.)
- Once you have poured the toffee over the matzah, work quickly and using an offset spatula or butter knife, spread it across the matzah covering the edges. A few tiny pieces may not get covered, that’s okay, the toffee will spread in the oven.
- Place the cookie sheet in the oven and bake for 10-20 minutes. It is done when the toffee is either bubbling or has a smooth sheen to it. Set your timer and check the matzah after 10 minutes. After the initial 10 minutes, if more baking time is needed then set the timer in increments of two minutes until the toffee is done. Make sure not to burn the toffee.
- Remove the matzah from the oven and remove any pieces that aren’t fully covered in toffee. Spread the chocolate chips over the top of the toffee. Cover the entire cookie sheet by tenting a piece of aluminum foil over it. Wait 5 to 7 minutes. Remove the foil and spread the chocolate using the offset spatula or butter knife. You can add chopped nuts, dried cranberries, raisins, coarse sea salt or sprinkles on top.
- Place the sheet in the refrigerator for 2 hours. Remove the matzah from the sheet, using the aluminum foil to lift it out of the pan. Break the matzah into pieces.
- Store in airtight container in the refrigerator for up to 7 days.
- Prep Time: 2 hours
- Cook Time: 30 mins
- Category: Dessert
- Cuisine: Jewish
