They call it “crack” for a reason. I admit that, when it comes to the week of Passover, I avoid eating matzo beyond seders since it’s essentially tasteless. However, I cannot avoid this recipe because it makes matzo taste like magic!!
Layers of homemade caramel, high-quality chocolate, and crispy nuts (or sprinkles, or whatever suits your fancy) comprise a delicious treat for the holiday.
2 sticks salted butter
5 sheets matzo
1 cup packed brown sugar
2 cups good quality mini chocolate chips (Don’t use the disks like I tried in the photo — they don’t melt as well!)
1 cup sliced almonds, toasted (or your topping of choice)
Flaky sea salt
1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and arrange matzo evenly, breaking pieces to fit.
2. In a medium saucepan, melt butter with the brown sugar over moderate heat. Bring to a boil and cook, whisking constantly, for 4-5 minutes. Pour the toffee evenly over the matzo and spread it in a thin layer. Transfer the pan to the oven and bake for 5 to 8 minutes, or until bubbling.
3. Remove the matzo from the oven and sprinkle chocolate chips on top. Let the chocolate melt for 5 minutes. Using an offset spatula, spread chocolate evenly in a thin layer. Sprinkle the nuts on top and season lightly with salt. Let cool to room temperature, or refrigerate for faster cooling. Break toffee into pieces and serve. Store in an airtight container in the refrigerator for up to a week!
