Hello Passover! And just like that, it’s the holiday where we abstain from bread and grains and eat protein, veggies, and matzo instead! Matzo recipes abound, and they are usually the kind of recipe that you follow once a year and basically never again, but what I’m about to share will change that. This is a dessert recipe that you’ll crave so strongly that you’ll be buying matzo all year round just to make this snackable dessert.
In this chocolate-covered toffee matzo, you’ll start with a box of matzo. I use Yehuda gluten-free. It’s so good; it tastes just like a saltine cracker. In fact, after Passover, try making this recipe with saltine crackers as a swap for the matzo. Then, you’ll pour a homemade caramel sauce over the top of your crackery base (don’t worry, it’s quick and easy to whip up), then cover all with melted chocolate. In this fun version, I’ve topped the whole treat with peppermint bark, but you could really top it with anything as simple as salt, sprinkles, or crushed nuts.
Just a word of caution: this stuff is totally irresistible, and you’ll have a hard time stopping just at one piece. I have to keep this far away from my kids; otherwise, they eat the entire batch before dessert is actually served. Meanwhile, happy holiday or all-year-round sweet snacking!
Chocolate-Covered Toffee Matzo
Ingredients
- 6 cups Matzo Squares Gluten-Free
- 1 cup unsalted butter
- 1½ cups dark brown sugar packed
- 2 teaspoons vanilla extract
- 1 large pinch fine sea salt
- 1½ pounds bittersweet chocolate (at least 70% cacao) chopped
- 2 teaspoons neutral oil, grapeseed or sunflower
- ¾ cup crushed candy canes (about 12 whole candy canes)
- flaky sea salt
Instructions
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Preheat oven to 350°F. Line a 13x18-inch rimmed baking sheet with foil, extending it over edges. Place parchment on bottom. Arrange Matzo evenly on parchment, breaking to fit.
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In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking until thickened (about 3 mins). Stir in vanilla and salt.
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Quickly pour mixture over the Matzo, spreading evenly. Bake for 10-15 mins until bubbly. Cool on wire rack for at least 15 mins.
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Boil water in a saucepan. In a metal mixing bowl, melt chocolate and oil over the saucepan on medium-low heat or microwave in intervals.
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Pour melted chocolate over cooled Matzo, spreading evenly. Sprinkle crushed candy canes and sea salt on top.
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Chill in the refrigerator for about an hour to set chocolate. Break toffee into pieces for storage. Keeps well in an airtight container for up to a week.
Recipe Notes
This recipe was adapted from the New York Times Peppermint Saltine Toffee Bark recipe.
