Chocolate Toffee Matzo Crack
Ingredients
- 4 to 5 lightly salted matzos, preferably the Streit's brand - see note below
- 1 cup (2 sticks) unsalted butter
- 1 cup (packed) dark brown sugar
- 1 (12-oz) bag semi-sweet chocolate chips (I use Ghirardelli)
- 1 heaping cup chopped pecans, toasted if desired, for maximum flavor (see note below)
- ½ teaspoon sea salt flakes or kosher salt
Instructions
- Preheat the oven to 350°F (175°C). Line a rimmed baking sheet with heavy-duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
- Lift the foil overhang to transfer the matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-in (5-cm) squares. Store in an airtight container in the fridge and serve cold.
Notes
- I love Streit’s lightly salted matzos for this recipe but any brand will work. If you can only find regular salted matzos, cut back or omit the sea salt at the end. If you can't find matzos, substitute Saltine crackers and omit the salt. You'll need enough to cover the entire sheet pan.
- It's a good idea to toast the nuts for maximum flavor but, truth be told, I never bother.
- Freezing Instructions: The toffee can be frozen for up to 3 months. Place the toffee in an airtight container. It can be eaten directly from the freezer or, if you’d like, remove the toffee from the container and let it come to room temperature.
Nutrition Information
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.