Chocolate-Covered Matzo Toffee
Author: 
Recipe type: Dessert
Prep time: 
Total time: 
Serves: 8
 
A perfect Passover dessert with crunchy matzo, toffee and chocolate
Ingredients
  • 4 boards of unsalted matzo
  • 1 cup Cabot Creamery unsalted butter
  • 1 cup brown sugar, well-packed
  • 12 oz. semi-sweet chocolate
  • 1 cup chopped, toasted nuts such as walnuts or almonds (optional)
Instructions
  1. Line two baking sheet with parchment paper and arrange two of the matzo boards on each sheet.
  2. In a heavy-bottomed, three-quart saucepan, combine the butter and brown sugar and bring to a boil over medium heat stirring constantly to prevent scorching.
  3. Boil the mixture for 3 minutes or until it reaches 240 degrees.
  4. Carefully ladle the toffee over the matzo boards and spread it out with a spatula.
  5. Transfer the baking sheets to the refrigerator and chill until the toffee is firm, at least ten minutes.
  6. Meanwhile, melt the chocolate in a heavy-bottomed saucepan over extremely low heat or using a double-boiler.
  7. Ladle the melted chocolate over the toffee-covered matzo and spread into an even layer with an offset spatula.
  8. Sprinkle the chopped nuts or other toppings, if using, on top of the still-warm chocolate.
  9. Transfer the baking sheets back to the refrigerator and chill until the chocolate is hardened.
  10. To serve break into pieces.
Recipe by West of the Loop at https://www.westoftheloop.com/2015/03/23/chocolate-covered-matzo-toffee/