A fun spin on a classic Jewish flatbread, this Passover chocolate toffee matzo will satisfy your sweet tooth in style.
Let’s face it, matzo is not the most exciting of foods. That is, until now. Imagine that crispy cracker dipped and covered in gooey caramel and rich chocolate.
What do you think? Does chocolate toffee matzo sound too good to be true? To be honest, it’s actually quite easy to make.
Photo credit: T.Tseng. (CC BY 2.0)
If you’re anything like me, you look forward to the Passover dinner and all of the delicious foods you get only one week per year. It’s fun to cook all of the foods, like making your own matzo. But then after a few days, matzo seems dull, gefilte fish is passé, and I am craving something sweet and delicious.
Of course, there are macaroons, but how many can I eat before they seem boring, too. Don’t get me wrong, I actually love macaroons, but a lady needs more variety. (Update: I have learned how to make my own fabulous macaroons! However, that’s a story for a different day.)
So, I mentioned it to my sister, who mentioned it to one of her friends, and she seemed surprised that I, someone who firmly believes that anything tastes better dipped in chocolate, didn’t already know how to prepare chocolate matzo bark.
It’s a treat with many names, including chocolate-covered matzo and chocolate toffee matzo.
How did I grow up without ever discovering this chocolate toffee matzo recipe?
Photo credit: Joy. (CC BY 2.0)
Chocolate matzo the easy way
Yes, there is an even easier way to get chocolate matzo, simply purchase it from the Amazon. It’s Kosher for Passover and coated with chocolate and sprinkles. To be honest, I haven’t tried it yet, and I don’t know that I ever will, as the chocolate-covered matzo recipe above is so simple.
And if you’re looking for more Passover sweets, try our farfel cookie recipe.
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Chocolate toffee matzo recipe
Recipe contributed by Jennifer Hazen.
So, If you are looking for a Passover treat this year, whip up a batch of fun with this chocolate toffee matzo recipe. Simple and delicious, it is a gift from the heavens that is even better than simple chocolate-covered matzo.
Chocolate Toffee Matzo Recipe
This sweet treat is a favourite during Passover when baked goods are not eaten.
Ingredients
- 1 box matzo (15 pieces)
- 2 sticks (1 cup) butter (for Parve, use margarine)
- 1 cup brown sugar
- 3 cups chopped chocolate or morsels (for Parve, use non-dairy chocolate)
- 1 cup chopped nuts (optional)
Instructions
- Preheat oven to 300F (150C).
- Line two or more baking pans/cookie sheets with foil.
- Break each sheet of matzo in half and arrange on lined cookie sheets (It’s OK if some matzos overlap).
- Melt butter and sugar over low heat, stirring constantly.
- Pour over matzo and spread with a spatula (It will not cover the matzo completely).
- Sprinkle chocolate over matzo.
- Bake for 5 minutes, or until chocolate melts (the morsels of chocolate might not look melted).
- Test with a spatula or knife. If not spreadable, bake a few more minutes.
- Once spreadable, remove from oven; spread chocolate over matzo.
- (Optional) Sprinkle with nuts.
- Put trays, uncovered, in the freezer until hardened, about 2 hours.
- Break matzo into smaller, uneven pieces and store in zip-lock bags in the freezer.
Notes
This goes quickly, at least it does in my house. The secret is to hide a bit. Not like an afikomen for the kids to find, but for yourself, later.
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Nutrition Information:
Yield: 30 Serving Size: 3 piecesAmount Per Serving: Calories: 142Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 4mgSodium: 27mgCarbohydrates: 17gFiber: 1gSugar: 15gProtein: 2g
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Photo credit on the recipe card and in pin 1: grongar. (CC BY 2.0)
Photo credit on Pin 2: T.Tseng. (CC BY 2.0)
I tried to make this with margarine (parve) and it turned out sticky like instead of crack like. Any thoughts to what I did wrong?
The only thing I can think of is that the toffee didn’t form. I’ve had this happen before and mine turned out chewy, not crunchy. Two solutions: 1) help the toffee along by cooking it longer / hotter in the pot before you pour it on the matzo or 2) bake in the oven at a higher temperature (300F should do it so try 310F) or for more than 5 minutes. You could try a sample amount of margarine-sugar mixture on its own and then cool it to see if is crunchy.