Matzo toffee

Everyone has a version of this toffee candy treat that they make, usually involving saltine crackers.  We prefer ours on matzo, however, with big grains of kosher salt to bring out the delicious toffee flavor.

Matzo Toffee


1-1/2 sticks (3/4 c) butter, cut into small pieces
1 cup packed light brown sugar
12 oz (2 c) dark chocolate chips
1/3 cup toasted sliced almonds
Kosher salt

Preheat oven to 275.  Line a jelly roll pan with parchment paper.  Place the matzos in a single layer on the pan.  I find that I can fit around 4 by breaking them into appropriate pieces.

Melt butter over medium-low heat in a small saucepan. Add the brown sugar and reduce the temperature to low. Stir constantly until the sugar has completely dissolved and beings to bubble. Pour and spread the toffee over the matzo using a silicone spatula.

Bake for about 5 minutes, until the toffee bubbles slightly. Remove from the oven and sprinkle with chocolate chips. Let stand for a few minutes and spread out the melted chocolate with the spatula. Sprinkle with the toasted almonds and salt.

Chill for a couple hours in the refrigerator before breaking into pieces.