We could not have a Seder without my husband’s homemade horseradish, and it just wouldn’t be Passover without my Matzo Toffee. This is the best part of the holiday… DESSERT!
I first had this scrumptious treat many years ago when a friend made it for a Seder that our Temple was hosting. It’s super easy to make and you won’t be able to keep this stuff around.
Basically the recipe calls for:
1 Box of Matzo
1 cup of butter
2 cups brown sugar
1 bag of chocolate chips
Now, the variations are many. Some people add nuts… I happen to hate nuts (even though my husband thinks I’m made of them)… so I just stick with the chocolate. If you need the toffee to be Pareve, then you can use margarine instead of the butter - it tastes the same, really it does. Some people will only use Pareve chocolate chips… but if you don’t care then use regular chocolate chips. Many chocolate chips are made without corn syrup these days so if that isn’t important to you… never mind.
So here’s what you do:
Take several cookie sheets… I usually use 4 and cover them with aluminum foil. Then lay the matzo flat to cover the sheets.
Melt the butter/margarine and brown sugar. Bring to a boil and remove from heat.
Drizzle or brush the sugar mixture over the entire face of the matzos. Go ahead and layer it on good. This is the “toffee” part of the candy. Put the cookie sheets in a 350 degree oven for a few minutes until the sugar starts to bubble up. It should take between 3 - 5 minutes. Take out the cookie sheets and sprinkle the chocolate chips over the matzo. Return the sheets back to the oven for another 2 - 3 minutes. The chocolate chips will begin to melt and then you can use a spatula to spread the melted chocolate over the rest of the matzo.
Let cool and then take the pieces of matzo and put them in the freezer. I usually layer them on wax paper so they don’t all stick together. They should freeze until they become very hard. I usually just freeze them overnight.
Break apart into smaller pieces and EAT AWAY!!!!!
