Description
Crisp matzo sheets topped with buttery toffee, melted chocolate, and a sprinkle of sea salt and pistachios. This easy, crowd-pleasing treat is perfect for Passover or anytime you want a sweet, salty crunch.
Ingredients
- 4–6 sheets unsalted matzo
- 1 cup unsalted butter or margarine
- 1 cup brown sugar
- 1 1/4 cups semi-sweet or dark chocolate chips, chopped
- 2 tablespoons chopped pistachios (optional)
- Sea salt, to taste
Instructions
- Preheat oven to 375°F (190°C). Line a baking sheet with foil and top with parchment paper.
- Arrange matzo sheets in a single layer to cover the pan, breaking as needed.
- In a saucepan, combine butter, brown sugar, and a pinch of sea salt. Cook over medium heat, whisking constantly until it boils (2–4 minutes).
- Continue boiling and stirring for 3 more minutes, then immediately pour toffee over matzo and spread evenly with a spatula.
- Place in the oven and reduce heat to 350°F (175°C). Bake for 15 minutes, watching to avoid burning. Reduce to 325°F if necessary.
- Remove from oven and sprinkle chocolate chips evenly over the hot toffee. Let sit 5 minutes to soften.
- Spread melted chocolate into a smooth layer. Sprinkle with chopped pistachios and sea salt.
- While warm, break or cut into pieces. Transfer to freezer to chill completely before serving.
Notes
- For dairy-free version, use margarine and dairy-free chocolate.
- Let chocolate chips sit undisturbed on the hot toffee to melt fully before spreading.
- Check oven frequently to avoid burning the toffee layer.
- Top with any nuts or skip for a nut-free version.
- Make ahead and store chilled for best texture and flavor.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Jewish
Nutrition
- Serving Size: 1 piece
- Calories: 210
- Sugar: 16g
- Sodium: 90mg
- Fat: 13g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
