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Amazing Passover Chocolate Toffee Matzo

Amazing Passover Chocolate Toffee Matzo

  • Prep

    15 m
  • Cook

    25 m
  • Ready In

    1 h 25 m
BabkaGal

BabkaGal

This traditional Passover treat is absolutely delicious and easy to make! A tasty twist on chocolate-covered matzo! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves--especially kids!

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Ingredients {{adjustedServings}} servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 206 kcal
  • 10%
  • Fat:
  • 13 g
  • 20%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 1.6 g
  • 3%
  • Cholesterol:
  • 16 mg
  • 5%
  • Sodium:
  • 48 mg
  • 2%

Based on a 2,000 calorie diet

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
  2. Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
  3. Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
  4. Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
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Reviews

ANGCHICK
40

ANGCHICK

3/29/2010

Instead of melting the chocolate in the microwave, I sprinkled the morsels on top of the hot toffe-coated matzo and let it sit for a minute until they got soft. Then I spread the chocolate. This just eliminates an unnecessary step. I also toasted the pecans before sprinkling on top. Delicious.

AMC
22

AMC

3/29/2010

Great recipe, delish dessert for Passover. I would either increase the number of matzos or decrease the amount of chocolate slightly in this recipe, chocolate overload (if there is such a thing). Otherwise, these were a hit! And easy!

HannahBrown11310
17

HannahBrown11310

7/13/2010

These are great! I had a similar recipe but never thought of putting nuts on them!

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