PASSOVER CHOCOLATE TOFFEE MATZO
I found this recipe in a local newspaper, and it has become a family favorite. It's great for dessert or a sweet snack during Passover.
Provided by karen
Categories Dessert
Time 50m
Yield 2 pounds, 20 serving(s)
Number Of Ingredients 5
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.
Nutrition Facts : Calories 331, Fat 18.6, SaturatedFat 9.2, Cholesterol 24.4, Sodium 86, Carbohydrate 41.2, Fiber 2.2, Sugar 20.2, Protein 3.6
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