Chocolate Toffee Matzah
Similar in concept to a Skor bar, a quick peek around the Internet will reveal that chocolate toffee matzah has long been a popular Passover treat, and for a good reason: it’s delicious. It’s also easy, which makes it a perfect addition to candy plates any time of year.
I’ve always loved the taste of plain matzah… though that might have something to do with the fact that I’ve never been forced to eat it for days on end. While I’d be just as content to munch on the dry stuff, if you eat anything routinely, variation becomes an awesome thing. This popular twist on matzah is extremely rich and sweet, with a dark caramel flavor, and as such, is not for people who shy away from buttery, sugary sweets. If you’re game, rejoice! You don’t even need a candy thermometer for this easy recipe.
As matzah is used merely as a carrier here, this recipe can also be made on saltines or water crackers if you can’t find matzah that wasn’t made in Israel.
Chocolate Toffee Covered Matzah
5-6 sheets of matzah
1 c margarine
1 c dark brown sugar
½ tsp vanilla
1½ c vegan chocolate chips
Lightly grease a large, shallow pan. Cover pan in one layer of matzah, breaking as necessary until the entire bottom is covered. (A little overlapping is preferable to gaps in the pan.)
Preheat oven to 450°. In a medium pot, combine margarine and brown sugar. Bring mixture to a steady boil and boil for 5 minutes, stirring occasionally to keep it from burning or bubbling over. Remove from heat. Add vanilla and mix well; pour evenly over matzah. Bake for 5 minutes (keeping an eye on it so that it doesn’t burn); turn off oven. Remove and sprinkle with chocolate chips. Return to oven for another minute to melt the chocolate. With a spatula, carefully spread the chocolate evenly over the matzah to form a smooth, contiguous chocolate layer. If desired, sprinkle with coarse sea salt, crushed toasted pecans, or cocoa nibs. Let cool completely. Best eaten fresh.
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Yum! I’m going to have to make this for my grandma- she’ll love it!
Oh wow, that looks so good. And “you don’t need a candy thermometer” is music to my ears.
Innovative. I like this!
Just to reiterate, I didn’t even kind-of-remotely-at-all invent this recipe. But try it out!
YAY! score one for the Jews!
I’m half-Jewish haha
YUM!
This is inspiring–maybe NEXT year I’ll actually be Kosher for Passover. I was almost a good little Jewish girl this year in that I almost went to a Seder.
But shmear chocolate on Matzoh, and WOW, I’ve reconnected to my Judaism!
Thanks for sharing, Claryn!
I would never make this because it seems like it would be devilishly addictive. I wouldn’t be able to keep my hands off it! I guess I will just have to stick to looking at pictures, looks delicious!
Invented or not this looks amazing, I love toffee/chocolate and have been missing it so badly! Thanks for sharing!
oo! this looks really good, although, agreed with Valen’s most above, this would be a dangerous thing to keep in the house!
This looks AMAZING! And so easy, I’m going to have to make some this evening. Yuummmm….
This is perfect! I saw a box of this same kind of thing at Whole Foods, sadly with cream and butter in it. I got a box of huge matzo and now I know just what to do with them. Thanks for sharing!
[...] Chocolate toffee-covered matzo [...]
I am sick of matzah, but I’d probably eat this! Also, I find matzah more tolerable dipped in guacamole.
I would definitely eat that, too.
Funny to stumble upon your post randomly… I’d just finished blogging about Passover.
A friend brought chocolate-toffee matzoh to my vegan Passover dinner. It was TO DIE FOR! Don’t tell my grandma, but this was the best kosher dessert I’ve ever had.
Awesome! I’ll pass along the word on the street to any future readers, though: I can’t guarantee that this recipe is inherently kosher, so if that’s of concern to you (or the people you’re serving this to), do your research!
I have made something very similar to this, but with graham crackers. YUM!!!!