“Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature — up to one week, if you haven’t finished it by then.” –Melissa Clark
About 2 dozen pieces
Time 50 minutes, plus chilling
- 4 to 6 sheets matzo, preferably salted
- 1 cup/225 grams unsalted butter (2 sticks)
- 1 ½ packed cups/315 grams light brown sugar
- 2 teaspoons vanilla extract
- Large pinch of fine sea salt
- 7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
- Toppings, as desired (see note)
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you’ve used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
- The matzo toffee is delicious on its own, but any number of toppings add flavor and flair, such as flaky sea salt, crushed potato chips, chopped dried fruit (cranberries, cherries, apricots, raisins, prunes, dates), chopped nuts (pistachio, walnuts, pecans, almonds), chopped candied ginger or lemon peel, or pomegranate seeds (if using, serve within 1 day).