Written by Jessica Fischman
Matzah Toffee, or “matzah toffee crack” as I like to call it, is a simple, yet delicious treat you can make for Passover. About 8 years ago, my aunt showed me this recipe, and from then on I have been addicted to making it every year as tradition. What’s great about this recipe is it can be made with saltines for whenever you want to make a quick dessert for dinner.
First, preheat the oven to 350 degrees. Line a cookie sheet with foil as well as parchment paper. The foil sheet will be on the bottom, and make sure the foil folds over the edges of the cookie sheet. The toffee can be very hard to clean off the cookie sheet if the foil is not used Cover the whole baking sheet with matzah.
Now, to make the toffee combine butter and sugar in a sauce pan. Cook on medium heat while stirring the mixture constantly with a whisk. Keep the mixture on the fire until it becomes bubbly and foamy. Immediately pour the mixture onto the matzah. Then use a spatula to evenly spread the toffee to cover all of the matzah.
Put the baking sheet into the oven and bake for about 10 minutes or until the toffee bubbles all over. Then take the baking sheet out of the oven and immediately sprinkle chocolate chips all over the top. Wait a few minutes for the chocolate chips to soften, and then use a spatula to evenly spread the chocolate to cover all of the matzah.
Then, take the nuts of your choice (I like to use almonds or pecans) and sprinkle them on top of the chocolate. Let your matzah toffee cool in the refrigerator for about 45 minutes, I like to stick it in the freezer for 20 minutes.
After the matzah has cooled, you can remove it from the fridge and lift the foil layer from the baking sheet and place it onto a cutting board. Using a sharp knife, cut the matzah toffee into 2 inch squares or simply just break it into pieces with your hand.
*Best served cold
Cereal ie. Cocoa Pebbles, Fruity Pebbles or some non-kosher for Passover cereal like Captain Crunch or Lucky Charms
4-5 lightly salted matzos
2 sticks (1 cup) unsalted butter
1 cup firmly packed dark brown sugar
1 (12-ounce) bag semi-sweet chocolate chips (I use Ghirardelli)
1 heaping cup chopped nuts
1/2 teaspoon sea salt flakes or kosher salt