Matzah Toffee Squares

Jennifer Segal
Matzah Toffee Squares for the Jewish holiday of Passover or Pesach
Photo: Flickr user @ Leonid Domnitser/CC

Try this chocolate-toffee matzah recipe adapted from Marci Goldman.

Cook Time: 1h | Makes 35 2-inch squares
4-5 lightly salted matzah
2 sticks (1 cup) unsalted butter or Passover margarine
1 cup dark brown sugar (firmly packed)
12-ounces of semi-sweet chocolate chips
1 cup chopped pecans, toasted
1/2 teaspoon sea salt or kosher salt
  1. Preheat oven to 350°. Line a rimmed baking sheet with aluminum foil (bottom and edges), and place a sheet of parchment paper on top of the foil.  
  2. Cover baking sheet with matzah, breaking apart the matzah as necessary to fill the entire pan.
  3. To make toffee, combine butter and brown sugar in a medium saucepan.
  4. Cook over medium heat, stirring with a whisk until mixture comes to a boil. Continue stirring until mixture blends.
  5. Once mixture comes to a boil, continue cooking and stirring for 3 minutes until foamy and thick. (Be extra careful toffee will be very hot!)
  6. Pour toffee over matzah, and use a spatula to spread into an even layer.
  7. Bake for 10 minutes, or until the toffee topping is crackled and bubbling all over.
  8. Rernove pan and place on wire cooling rack on the counter.
  9. Scatter chocolate chips evenly over top.
  10. Wait 3-5 minutes for the chips to soften,
  11. Use a spatula to spread chocolate into an even layer.
  12. Sprinkle with pecans and sea salt.
  13. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the refrigerator too much longer, otherwise it will be hard to cut.
  14. Lift foil overhang to transfer matzah onto a large cutting board. Using a large sharp knife, cut into 2-inch squares. Store in an airtight container in the refrigerator and serve cold.