Matzo Toffee Recipe
Sticky, snappy, chocolate-drippy matzo toffee that tastes like you robbed Willy Wonka’s holiday stash. This matzo toffee is your golden ticket to snack supremacy.
Servings: 25 Servings
Calories: 208kcal
Cost: $13
Ingredients
- 1 cup pecans chopped
- 5 sheets unsalted matzo
- ¾ cup vegan butter
- 1 cup brown sugar
- 1 teaspoon vanilla extract
- 12 oz. semi-sweet chocolate chips
- ¾ teaspoon coarse sea salt
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper and spread out the chopped pecans in a single layer. Toast in the oven for 5–7 minutes just until fragrant. Remove and set aside.
- Place the matzo sheets in a single layer on a separate baking sheet.
- In a medium saucepan over medium heat, melt the vegan butter.
- Add the brown sugar to the melted butter and stir continuously until the mixture comes to a gentle boil. Maintain a simmer over medium heat for 3–4 minutes, stirring constantly. Remove from heat and stir in the vanilla extract.
- Immediately pour the hot toffee mixture evenly over the matzo sheets, spreading to cover completely. Sprinkle the toasted pecans over the top. Bake in the oven for 10 minutes.
- Remove the tray from the oven and immediately sprinkle chocolate chips evenly over the hot layers of matzo.
- Return the chocolate sprinkled matzo to the oven for 3 minutes, then spread the melted chocolate into a somewhat smooth, even layer.
- Sprinkle the coarse sea salt over the top. Allow to cool completely at room temperature until the chocolate sets.
- Break into pieces and serve, or store at room temperature for up to 5 days.
Notes
🍬 Hot Toffee Simmer
Keep that butter-sugar mix going for 3 to 4 minutes until it’s thick and all sugar is melted. Go too long and it turns into greasy syrup. 📜 Matzo Toffee Welding Issues
Line that pan with parchment, not foil. Toffee clings hard and will fuse to metal. Parchment saves the day (and your pan) once again! 🥶 The Chilluminati
Let it cool to room temp until it is fully set. Tossing it in the fridge makes the chocolate go gray and can make the matzo soggy. 🫠 Matzo, Matzo Man
Work quickly when pouring the buttery toffee over the matzo bark to coat every inch. Use a rubber basting brush or an offset spatula to keep scooping run-off caramel back on top so it absorbs into the matzo.
Keep that butter-sugar mix going for 3 to 4 minutes until it’s thick and all sugar is melted. Go too long and it turns into greasy syrup. 📜 Matzo Toffee Welding Issues
Line that pan with parchment, not foil. Toffee clings hard and will fuse to metal. Parchment saves the day (and your pan) once again! 🥶 The Chilluminati
Let it cool to room temp until it is fully set. Tossing it in the fridge makes the chocolate go gray and can make the matzo soggy. 🫠 Matzo, Matzo Man
Work quickly when pouring the buttery toffee over the matzo bark to coat every inch. Use a rubber basting brush or an offset spatula to keep scooping run-off caramel back on top so it absorbs into the matzo.
Nutrition
Calories: 208kcal | Carbohydrates: 21g | Protein: 2g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 115mg | Potassium: 113mg | Fiber: 2g | Sugar: 14g | Vitamin A: 9IU | Vitamin C: 0.04mg | Calcium: 19mg | Iron: 1mg