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Chocolate-Covered Toffee Matzo

Servings 2 dozen pieces

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

  1. 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.

  2. 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.

  3. Quickly pour mixture over the Matzo, spreading evenly. Bake for 10-15 mins until bubbly. Cool on wire rack for at least 15 mins.

  4. 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.

  5. Pour melted chocolate over cooled Matzo, spreading evenly. Sprinkle crushed candy canes and sea salt on top.

  6. 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

Tip: Crush candy canes in a bag with a towel and a rolling pin.