AMAZING PASSOVER CHOCOLATE TOFFEE MATZO
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!
Provided by BabkaGal
Categories Desserts Candy Recipes Toffee Recipes
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 24 g, Cholesterol 16.3 mg, Fat 13 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 47.7 mg, Sugar 17.6 g
CHOCOLATE TOFFEE MATZO CANDY
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
MATZO TOFFEE
This crunchy sweet toffee is the perfect snack for Passover--and so good and easy to prepare, you'll crave it all year!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
- In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
- Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.
Nutrition Facts : Calories 421 g, Fat 27 g, Fiber 4 g, Protein 6 g
CHOCOLATE COVERED TOFFEE MATZO (MATZAH)
Make and share this Chocolate Covered Toffee Matzo (Matzah) recipe from Food.com.
Provided by Bruce Gurnick
Categories Bar Cookie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Line a cookie sheet with foil and lay matzo on pan.
- Melt brown sugar with butter in saucepan; boil until mixture coats a spoon.
- Brush matzo with brown sugar mixture.
- Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble.
- Cover with chocolate chips and put back in the oven until the chips start to melt.
- Spread the chocolate to cover the matzo.
- Freeze until hard, then break into pieces.
- Option- sprinkle chopped nuts on top.
Nutrition Facts : Calories 450.8, Fat 16.6, SaturatedFat 10, Cholesterol 24.4, Sodium 89.7, Carbohydrate 73.6, Fiber 2.7, Sugar 33.8, Protein 5.6
CHOCOLATE-CARAMEL MATZO TOFFEE
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.
Provided by Melissa Clark
Categories snack, candies, cookies and bars, dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
PASSOVER CHOCOLATE TOFFEE MATZO
I found this recipe in a local newspaper, and it has become a family favorite. It's great for dessert or a sweet snack during Passover.
Provided by karen
Categories Dessert
Time 50m
Yield 2 pounds, 20 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees.
- Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).
- Melt butter and brown sugar on stove.
- Boil until mixture coats a spoon, about 3-5 minutes.
- Pour mixture over matzo and spread evenly with a knife.
- One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).
- As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.
- Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
- Sprinkle with 1/2 of the chopped pecans.
- Repeat with second pan.
- Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
- Store in a tin or plastic bag in the refrigerator.
Nutrition Facts : Calories 331, Fat 18.6, SaturatedFat 9.2, Cholesterol 24.4, Sodium 86, Carbohydrate 41.2, Fiber 2.2, Sugar 20.2, Protein 3.6
CHOCOLATE COVERED MATZO
Provided by Taste of Home
Time 25m
Yield about 2 dozen.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.
Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.
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PASSOVER CHOCOLATE-TOFFEE MATZO RECIPE | BON APPéTIT
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4.1/5 (26)Estimated Reading Time 2 minsServings 20
- Preheat oven to 350°. Line a large rimmed baking sheet with 2 sheets of parchment paper, overlapping and leaving some overhang on all sides. Arrange matzo in a single layer on prepared baking sheet, breaking to fit as needed to cover entire surface without gaps.
- Bring butter, sugar, 3 Tbsp. water, and ½ teaspoon Aleppo pepper, if using, to a boil in a medium saucepan over medium-high heat, stirring occasionally. Once boiling, stir once, then reduce heat to low and simmer, swirling pan occasionally, until mixture is golden brown and syrupy, 8–10 minutes.
- Pour toffee evenly over matzo and spread to coat with an offset spatula. Bake until toffee is slightly darkened in color (the shade of a brown paper bag) and bubbling, 10–12 minutes. Remove from oven and let cool until toffee is firm but still hot, about 5 minutes. Sprinkle chocolate evenly over top and let sit until melted (chocolate will go from matte to shiny), about 5 minutes. Spread chocolate evenly to edges of matzo with offset spatula. Sprinkle with pistachios, coconut, salt, and cocoa nibs and more Aleppo, if using. Let cool (or chill in the refrigerator if you simply can’t wait) until chocolate has hardened. Break into pieces.
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