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READY IN ABOUT 1½ hrs

Amazing Passover Chocolate Toffee Matzo

Read Reviews (5)

"This traditional Passover treat is absolutely delicious and easy to make! A tasty twist on chocolate-covered matzo! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves--especially kids!" — BabkaGal

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Original recipe makes 30 servings Change Servings

6 whole matzos
1 cup salted butter
1 cup dark brown sugar, packed

20 ounces semisweet chocolate chips
1/2 cup chopped pecans

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Directions

Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.

Kitchen-Friendly View

PREP 15 mins
COOK 25 mins
READY IN 1 hr 25 mins

Footnotes

Cook's Note
Avoid corn products (such as cooking spray or margarine with canola oil) to keep this recipe kosher-for-Passover.

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Reviews More Reviews

Mar 29, 2010

Instead of melting the chocolate in the microwave, I sprinkled the morsels on top of the hot toffe-coated matzo and let it sit for a minute until they got soft. Then I spread the chocolate. This just eliminates an unnecessary step. I also toasted the pecans before sprinkling on top. Delicious.

—ANGCHICK

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Mar 29, 2010

Great recipe, delish dessert for Passover. I would either increase the number of matzos or decrease the amount of chocolate slightly in this recipe, chocolate overload (if there is such a thing). Otherwise, these were a hit! And easy!

—AMC

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7 Ratings

Jul 13, 2010

These are great! I had a similar recipe but never thought of putting nuts on them!

—HannahBrown11310

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Mar 19, 2012

20 oz of chocolate seems like too much for 6 matzohs. Make sure you lightly toast your pecans!! Also make sure you cut them while warm or you'll be sorry! I make something similar, but use light brown sugar, one cookie sheet, 4 unsalted matzos, stir 1 cup chopped pecans into the caramel right before spreading on the matzohs, and bake the caramel on the matzos at 350 for 7 minutes. Then take out, add 1 cup chocolate chips, put back in oven for 2 minutes, take out, spread, then add sliced almonds and pat them down while chocolate is still wet. Thanks for posting this variation. This toffee is worth the effort!!!! Everyone who tastes it likes it. Seriously!

—GLORIA LEE

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Apr 18, 2011

If I could give it 10 stars I would! The only thing I did different is sub light brown sugar and Ghirardelli Milk Chocolate. Absolutley Unbelievable Fabulous!!!! Can't want to take it to Passover tomorrow!!

—epalefsky

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Nutrition

Calories
206 kcal
10%

Carbohydrates
24 g
8%

Cholesterol
16 mg
5%

Fat
13 g
20%

Fiber
1.3 g
5%

Protein
1.6 g
3%

Sodium
48 mg
2%

* Percent Daily Values are based on a 2,000 calorie diet.

Nutritional Information

Amazing Passover Chocolate Toffee Matzo

Serving Size: 1/30 of a recipe
Servings Per Recipe: 30
Amount Per Serving
Calories: 206
Calories from Fat: 117

% Daily Value *
Total Fat 13g 20 %
Saturated Fat 7.3g 37 %
Cholesterol 16mg 5 %
Sodium 48mg 2 %
Potassium 96mg 3 %
Total Carbohydrates 24g 8 %
Dietary Fiber 1.3g 5 %
Protein 1.6g 3 %
Sugars 17.6g
Vitamin A 4 %
Vitamin C < 1 %
Calcium 2 %
Iron 10 %
** Thiamin 2 %
Niacin 5 %
** Vitamin B6 < 1 %
** Magnesium 9 %
** Folate 2 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.