Friday, April 6, 2012

Toffee Coated Chocolate Covered Matzo

A spin off of the all time favorite Salted Toffee Chocolate Squares but kosher for Passover!


3 pieces of matzo
1/2 cup of chopped almonds
1 cup butter (2 sticks)
1 1/2 cups brown sugar
small bag of chocolate chips


Preheat oven to 350 degrees. Line a rimmed baking sheet with foil. Place matzo in a single layer on sheet, edges touching. Sprinkle almonds over matzo.

In a small saucepan, bring sugar and butter to a boil over medium-high. Reduce heat and cook at a rapid simmer, swirling pan occasionally, until mixture is syrupy, 2 minutes. Immediately pour over matzo. Bake until sugar topping is bubbling, 12 minutes. Remove from oven and immediately sprinkle chocolate over matzo. Let sit to melt and then spread melted chocolate in thin layer over toffee. Place in refrigerator to set up. Break into pieces. Or, if you want uniform squares, before placing in refrigerator.......with a sharp knife or pizza cutter, cut into 2-inch squares. (Store in an airtight container, up to 1 week.)

Linked up to Sweets for Saturday


  1. I love these...I make a variation. I call them matzo crack they are so addicting!

  2. Yum! I was just thinking about this recipe! So great to find it! I linked up to your soups and stews! Thanks for hosting the party!


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