Keyword matzoh toffee, matzoh toffee for passover, passover dessert
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Calories 217kcal
Author Robin Donovan
Ingredients
4or 5 matzoh sheets
1cup2 sticks unsalted butter or Passover margarine
1cuppacked brown sugar
pinchof flaky sea salt
1cupsemisweet chocolate chips
½cupfinely chopped hazelnuts
Instructions
Preheat oven to 350ºF and line a large rimmed baking sheet with layer of aluminum foil topped with a layer of parchment paper.
Place matzos in a single layer on the prepared baking sheet, breaking as necessary to fill the pan completely with a single layer of matzo.
In a heavy-bottomed pot over medium heat, stirring constantly, bring butter, sugar, and salt to a boil. Continue to boil, stirring constantly, until mixture begins to thicken, about 3 to 4 minutes more.
Pour mixture over the matzo on the baking sheet, smoothing with the back of a spoon or a heat-resistant spatula, to spread distribute evenly and cover the matzo completely.
Bake in preheated oven for about 15 minutes (check frequently to make sure it isn’t burning and reduce heat if necessary to keep from burning).
Remove from oven and immediately turn oven off. Sprinkle chocolate chips evenly over the top and put the pan back into the turned-off oven for 3 to 5 minutes.
Remove from oven and spread the chocolate out into an even layer.
Sprinkle chopped hazelnuts over the top.
Chill in freezer until completely set, then break into pieces.
Store in the refrigerator and bring to room temperature before serving.