Recipe courtesy of Food Network Kitchen
Recipe courtesy of Food Network Kitchen
Watch how to make this recipe.
Chocolate Toffee Matzo Candy
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- Level: Easy
- Total: 2 hr 30 min (includes setting time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 399
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 184 mg
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
- Level: Easy
- Total: 2 hr 30 min (includes setting time)
- Active: 20 min
- Yield: 12 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 399
- Total Fat
- 25 g
- Saturated Fat
- 15 g
- Carbohydrates
- 46 g
- Dietary Fiber
- 2 g
- Sugar
- 34 g
- Protein
- 3 g
- Cholesterol
- 41 mg
- Sodium
- 184 mg
Ingredients
Directions
- Preheat the oven to 400 degrees F.
- Line a rimmed baking sheet with aluminum foil and spray lightly with nonstick spray. Arrange the matzo crackers in a single layer on the foil, breaking them as necessary to fit. (Depending on their size, you may not need to use all of the crackers.)
- Melt the butter in a medium saucepan over medium-high heat. Stir in the sugar and kosher salt and bring to a full boil; the mixture should be bubbling all over, not just on the edges. Continue to boil for 2 to 3 minutes, stirring occasionally so the sugar and butter caramelize evenly. Remove from the heat and stir in the vanilla.
- Pour the mixture over the top of the matzo. Using a rubber spatula, quickly spread the toffee mixture to coat the matzo. (It does not have to be perfect; the oven will even it out). Bake until the toffee is bubbling, 5 to 6 minutes.
- Sprinkle the chocolate chips over the hot toffee in an even layer. Let sit until the chocolate is melted, about 5 minutes. Use an offset spatula to gently spread out the chocolate, then sprinkle with the sea salt, if using. Let sit at room temperature for 1 hour, then refrigerate for another hour to set completely.
- Break into pieces and serve, or store in an airtight container at cool room temperature for up to 2 weeks.
