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Passover Chocolate Toffee Matzo

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“I found this recipe in a local newspaper, and it has become a family favorite. It's great for dessert or a sweet snack during Passover.”
READY IN:
50mins
SERVES:
20
YIELD:
2 pounds
UNITS:
US

Ingredients Nutrition

Directions

  1. Preheat oven to 450 degrees.
  2. Line 2 jellyroll pans with aluminum foil. Spread the matzo on the pans in a single layer with no space between the pieces (break the matzo as needed to fill the pan).
  3. Melt butter and brown sugar on stove.
  4. Boil until mixture coats a spoon, about 3-5 minutes.
  5. Pour mixture over matzo and spread evenly with a knife.
  6. One sheet at a time, bake for 4 minutes in the middle of the oven (note - the butter/brown sugar will burn if the sheet is too low in the oven).
  7. As soon as you remove the pan from the oven, sprinkle 1/2 of the chocolate chips on the matzo, returning the pan to the oven for one additional minute.
  8. Using a table knife, gently spread the chocolate to cover the matzo as completely as possible.
  9. Sprinkle with 1/2 of the chopped pecans.
  10. Repeat with second pan.
  11. Place the pans in the refrigerator to cool. After the chocolate is completely cooled, break into small pieces.
  12. Store in a tin or plastic bag in the refrigerator.

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