I first had a version of this toffee at a friend’s Passover dinner a few years back and I shamelessly ate more than my fair share at the end of the long meal. I couldn’t help myself it was so good!
My friend told me then how easy it was to make but I decided not to attempt it on my own because this is exactly the sort of thing you don’t want sitting around your house or you will eat it all in a very short amount of time and then feel guilty for having done so. However, it is a great thing to make when you need to bring a sweet treat to a party or event on short notice because it is super quick and simple to make. There are only five ingredients: matzo crackers, butter, brown sugar, chocolate chips, and whatever you choose to top it with– shredded coconut, crushed peppermint candies, toasted sesame seeds, dried cranberries, or in this case, sea salt.
After laying out matzo crackers on a foil-lined baking sheet you make caramel in a saucepan by heating up butter and brown sugar over medium-high heat until it gets all thick and gooey.
Then you spread the caramel over the matzo crackers and bake it in a 350 degree oven for 15 minutes until it gets bubbly.
Scatter semi-sweet (it would be good with dark chocolate too!) chocolate chips over the hot caramel and let sit for 5 minutes so that the chocolate melts.
Then spread the chocolate around with a spatula and finally sprinkle with sea salt (or topping of choice) and let cool and harden.
The final step is to break up the toffee into pieces to serve and watch it disappear. Hopefully not all into your mouth but I totally wouldn’t judge if it did…
Matzo Toffee (adapted from recipe by Zoe Bakes found at www.lhj.com)
- 6 unsalted matzo crackers cup
- 1 cup (2 sticks) unsalted butter
- 1 cup packed light brown sugar
- 1 cup chocolate chips
- Sea salt
Heat oven to 350 degrees F. Line a rimmed baking sheet with greased foil and arrange crackers in an even layer.
In a saucepan, make caramel by heating the butter and sugar over medium-high heat, whisking constantly, until sugar dissolved and mixture has thickened, 3 to 5 min. Pour caramel over crackers, using a spatula to spread in an even layer. Bake until caramel is bubbly, 15 min. Remove from oven and sprinkle chocolate chips evenly over the top; let chocolate sit for 5 min, then spread evenly over crackers. Sprinkle surface with sea salt and chill to set chocolate.
Transfer to a cutting board and peel away foil before cutting into strips. Store in an airtight container for up to 1 week.