Best Passover Chocolate Toffee Matzo Recipes

AMAZING PASSOVER CHOCOLATE TOFFEE MATZO

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
• Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
• Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
• Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

PASSOVER CHOCOLATE TOFFEE MATZO

Steps:

• Preheat oven to 450 degrees.
• Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).
• Melt butter and brown sugar on stove.
• Boil until mixture coats a spoon, about 3-5 minutes.
• Pour mixture over matzo and spread evenly with a knife.
• One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).
• As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.
• Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
• Sprinkle with 1/2 of the chopped pecans.
• Repeat with second pan.
• Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
• Store in a tin or plastic bag in the refrigerator.