CHOCOLATE COVERED MATZO
Great Passover dessert! Make it with your leftover matzos.
Provided by Sush Maven
Categories Desserts Chocolate Dessert Recipes
Time 30m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Line a baking sheet with aluminum foil; spray with cooking spray.
- Arrange matzo to fit into pan; break boards if necessary.
- Combine butter and brown sugar together in a saucepan over medium heat, stirring constantly until boiling; boil for about 3 minutes.
- Pour butter mixture evenly over matzo.
- Place the baking sheet in the preheated oven and immediately reduce heat to 350 degrees F (175 degrees C).
- Bake for 10 minutes. Reduce heat to 325 degrees F (165 degrees C) if the matzo are smoking too much.
- Remove baking sheet from oven and sprinkle matzo with chocolate chips. Let stand to melt chocolate, 5 minutes.
- Spread the melted chocolate over matzo. Place in refrigerator until chilled and set. Break into pieces when cooled.
Nutrition Facts : Calories 351 calories, Carbohydrate 39.1 g, Cholesterol 48.8 mg, Fat 22.2 g, Fiber 0.7 g, Protein 1.9 g, SaturatedFat 13.9 g, Sodium 138.3 mg, Sugar 28.6 g
CHOCOLATE TOFFEE MATZO CANDY
This sweet-and-salty holiday treat made with matzo is so delicious, you'll probably want to make it all year.
Provided by Food Network Kitchen
Time 2h30m
Yield 12 servings
Number Of Ingredients 8
Steps:
- 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.
CHOCOLATE COVERED TOFFEE MATZO (MATZAH)
Make and share this Chocolate Covered Toffee Matzo (Matzah) recipe from Food.com.
Provided by Bruce Gurnick
Categories Bar Cookie
Time 55m
Yield 10 serving(s)
Number Of Ingredients 4
Steps:
- Line a cookie sheet with foil and lay matzo on pan.
- Melt brown sugar with butter in saucepan; boil until mixture coats a spoon.
- Brush matzo with brown sugar mixture.
- Bake in 350 degree oven for 3-4 minutes (watch closely-it burns easily!!!) until it starts to bubble.
- Cover with chocolate chips and put back in the oven until the chips start to melt.
- Spread the chocolate to cover the matzo.
- Freeze until hard, then break into pieces.
- Option- sprinkle chopped nuts on top.
Nutrition Facts : Calories 450.8, Fat 16.6, SaturatedFat 10, Cholesterol 24.4, Sodium 89.7, Carbohydrate 73.6, Fiber 2.7, Sugar 33.8, Protein 5.6
MATZO TOFFEE WITH CANDIED GINGER
Traditional matzo toffee - a Passover-friendly spin on saltine toffee - is an addictive three-layer confection of crackers, brown sugar toffee and melted chocolate. In this version, the chocolate gets a spicy boost from the addition of both fresh ginger juice and chewy candied ginger. Or substitute a topping of cacao nibs, sea salt and/or toasted, chopped nuts. Matzo toffee will keep for at least eight days, stored airtight at room temperature, which will take you through the holidays in the sweetest way possible.
Provided by Melissa Clark
Categories dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a rimmed baking sheet with aluminum foil, allowing it to go over the edges of the pan. Cover the bottom of the pan with parchment. Arrange matzo over parchment in one layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil for 3 minutes, until thickened and smooth. Stir in ginger juice and salt. Quickly pour mixture over matzos. Transfer pan to oven and bake 15 minutes until bubbly.
- Remove pan from oven. Sprinkle chocolate evenly over caramel. Let stand 5 minutes until chocolate is softened. Use an offset spatula to spread chocolate smoothly over surface of toffee. Immediately sprinkle with candied ginger. Place pan in refrigerator and chill toffee for 1 hour. Break into large pieces.
Nutrition Facts : @context http, Calories 180, UnsaturatedFat 3 grams, Carbohydrate 24 grams, Fat 10 grams, Fiber 1 gram, Protein 1 gram, SaturatedFat 6 grams, Sodium 26 milligrams, Sugar 18 grams, TransFat 0 grams
CHOCOLATE-CARAMEL MATZO TOFFEE
Matzo toffee is the Passover-friendly take on saltine toffee. A layered confection of matzo crackers, brown sugar caramel and melted chocolate, you can top it with practically anything you like, from the most elegantly minimal sprinkle of sea salt to a surfeit of nuts, dried fruit, potato chips, or a combination. Matzo toffee keeps well when stored airtight at room temperature - up to one week, if you haven't finished it by then.
Provided by Melissa Clark
Categories snack, candies, cookies and bars, dessert
Time 50m
Yield About 2 dozen pieces
Number Of Ingredients 7
Steps:
- Heat oven to 350 degrees. Line a 13-by-18-inch rimmed baking sheet with aluminum foil, allowing it to go up and over the edges of the pan. Line the bottom of the pan with a piece of parchment. Arrange matzo over parchment in an even layer, breaking pieces to fit as necessary.
- In a medium pot over medium-high heat, bring butter and sugar to a boil, whisking, until thickened and smooth, about 3 minutes. The mixture may separate, and that is O.K. Stir in vanilla and salt. Quickly pour mixture over matzos. Transfer baking sheet to oven and bake until bubbly, about 15 minutes.
- Remove from oven. Sprinkle chocolate evenly over caramel and let stand until softened, about 5 minutes. Use an offset spatula to spread chocolate smoothly over surface of toffee. If you've used different kinds of chocolate, you can swirl them together decoratively.
- Immediately sprinkle melted chocolate with desired topping. Transfer baking sheet to refrigerator and chill toffee 1 hour to set chocolate. Break matzo toffee into large pieces for storing and serving.
HOMEMADE TOFFEE-CHOCOLATE MATZAH
This lovely dessert, homemade toffee-chocolate matzah, offers a sweet take on the usual recipe and is a crowd-pleaser at Passover seders. Recipe is courtesy of Phillip Guttmann.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Yield Makes 4 sheets
Number Of Ingredients 5
Steps:
- Preheat oven to 250 degrees.
- Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
- Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
- Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
- Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
- Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.
AMAZING PASSOVER CHOCOLATE TOFFEE MATZO
This traditional Passover treat is absolutely delicious and easy to make! A tasty twist on chocolate-covered matzo! You can make this before a seder and store in the freezer, or use this recipe to finish off any extra matzos in the house. This is a simple recipe that everyone loves--especially kids!
Provided by BabkaGal
Categories Desserts Candy Recipes Toffee Recipes
Time 1h25m
Yield 30
Number Of Ingredients 5
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Line baking sheets with foil and pinch the edges into a lip to contain drips. Grease the foil well with butter. Place the matzos onto the baking sheets, breaking them in half if needed.
- Melt the butter in a saucepan with the brown sugar over medium heat; bring to a boil and reduce heat. Simmer the mixture until thickened, about 5 minutes. Ladle the hot sugar mixture over the matzos, spreading the mixture over the matzos with a rubber spatula.
- Bake in the preheated oven until the sugar mixture is bubbling and thick, about 20 minutes. Set aside to cool until the toffee coating is firm, about 15 minutes.
- Place the semisweet chocolate chips into a microwave-safe bowl and microwave on Low until the chips are just melted (do not let the chocolate overheat or scorch). Spread the melted chocolate over the toffee-coated matzos; sprinkle chopped pecans on top. Place the baking sheets into the refrigerator until the treats are cold, about 30 minutes. Remove the matzos from the foil, break up into pieces, and store in an airtight container or plastic bags in refrigerator or freezer.
Nutrition Facts : Calories 206.1 calories, Carbohydrate 24 g, Cholesterol 16.3 mg, Fat 13 g, Fiber 1.3 g, Protein 1.6 g, SaturatedFat 7.3 g, Sodium 47.7 mg, Sugar 17.6 g
MATZO TOFFEE
This crunchy sweet toffee is the perfect snack for Passover--and so good and easy to prepare, you'll crave it all year!
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 6
Steps:
- Preheat oven to 325 degrees. Line a large rimmed baking sheet with parchment. In a bowl, toss matzo pieces with almonds.
- In a saucepan, bring butter, sugar, salt, and 2 tablespoons water to a boil over medium, stirring constantly. Working quickly, drizzle matzo mixture with syrup, and toss.
- Using a heatproof spatula, spread mixture onto prepared sheet. Bake until golden, about 30 minutes. Remove from oven; sprinkle with chocolate chips. Let chocolate melt 5 minutes; spread chocolate over matzo toffee. Refrigerate until chocolate has set. Break into pieces, and serve.
Nutrition Facts : Calories 421 g, Fat 27 g, Fiber 4 g, Protein 6 g
More about "chocolate covered toffee matzo matzah recipe gluten"
CHOCOLATE TOFFEE MATZO CRACK - ONCE UPON A CHEF
From onceuponachef.com
Cuisine JewishCategory DessertsServings 35Total Time 30 mins
- Preheat the oven to 350°F. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with a sheet of parchment paper.
- Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
- Make the toffee: Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. (If it looks like it’s separating, just keep stirring; it will come together.) Once the mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- the toffee will be very hot!) Immediately pour the toffee over the matzos and, using a spatula, spread into an even layer.
- Put the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place on wire cooling rack on the counter. Immediately scatter the chocolate chips evenly over top. Wait 3 to 5 minutes for the chips to soften, then use an offset spatula to spread the chocolate into an even layer. Sprinkle with the pecans and sea salt. Refrigerate until the chocolate is firm, about 45 minutes. Don't leave it in the fridge too much longer, otherwise it will be hard to cut.
CHOCOLATE COVERED MATZAH TOFFEE - JAMIE GELLER
From jamiegeller.com
Servings 20Category Desserts
- Preheat the oven to 350 degrees Fahrenheit, and line a baking sheet with aluminum foil or parchment paper.
- Place the matzah in one layer on the baking sheet, breaking it when necessary to fill the pan completely.
- Once the mixture reaches a boil, continue to cook for an additional three minutes, stirring constantly, until thickened.
MATZO TOFFEE RECIPE - BELLY FULL
From bellyfull.net
SALTED TOFFEE MATZAH RECIPE (MATZO CRACK) - BAKED BREE
From bakedbree.com
CHOCOLATE COVERED TOFFEE MATZO MATZAH : OPTIMAL RESOLUTION LIST ...
From recipeschoice.com
VEGAN MATZAH TOFFEE RECIPE (KOSHER DESSERT FOR PASSOVER!)
From godairyfree.org
DAIRY-FREE CHOCOLATE COVERED MATZO - THE VEGAN ATLAS
From theveganatlas.com
CHOCOLATE COVERED CARAMEL MATZOH RECIPE — THE MOM 100
From themom100.com
MATZO TOFFEE: SWEET, SALTY, AND SO EASY TO MAKE! -BAKING A MOMENT
From bakingamoment.com
RECIPE: TOFFEE CHOCOLATE MATZO - RAKUSEN’S
From rakusens.co.uk
CHOCOLATE-COVERED MATZAH TOFFEE WITH SEA SALT
From mybaconwrappedlife.com
THE BEST CHOCOLATE COVERED GF MATZAH - GFSAVVYMAMA
From gfsavvymama.com
CHOCOLATE MATZAH CAKE FOR PASSOVER - GOOD FOR YOU GLUTEN FREE
From goodforyouglutenfree.com
PASSOVER MATZO CRACK AKA CHOCOLATE MATZO TOFFEE
From immigrantstable.com
15 CHOCOLATE COVERED MATZAH RECIPE IDEAS IN 2022 - PINTEREST
From pinterest.com
CARAMELIZED MATZOH CRUNCH WITH CHOCOLATE - DAVID LEBOVITZ
From davidlebovitz.com
CHOCOLATE COVERED TOFFEE MATZAH FOR PASSOVER - JOANIE SIMON
From joaniesimon.com
CHOCOLATE COVERED MATZO TOFFEE - CABOT CREAMERY
From cabotcheese.coop
(6 INGREDIENT!) TOFFEE MATZO CRACK - WELL SEASONED STUDIO
From wellseasonedstudio.com
HOW TO MAKE TOFFEE AND CHOCOLATE COVERED MATZAH IN 5 EASY STEPS
From spoonuniversity.com
GLUTEN-FREE, DAIRY-FREE MATZOH TOFFEE – SPRINGHOUSE TURTLE
From springhouseturtle.com
HOW TO MAKE MATZAH TOFFEE | THE NOSHER - MY JEWISH LEARNING
From myjewishlearning.com
GLUTEN-FREE VEGAN CHOCOLATE TOFFEE MATZO BARK FOR PASSOVER
From lorianskitchen.com
EASY PASSOVER MATZO CRACK - YAY KOSHER - NUTTY AND BUTTERY
From yaykosher.com
GLUTEN-FREE CHOCOLATE COVERED MATZO SPRING BARK
From celiacandthebeast.com
TOFFEE MATZO : OPTIMAL RESOLUTION LIST - BESTDOGWIKI
From recipeschoice.com
CHOCOLATE COVERED MATZO - BREAKING MATZO
From breakingmatzo.com
PASSOVER CHOCOLATE-TOFFEE MATZO RECIPE | BON APPéTIT
From bonappetit.com
GLUTEN FREE MATZOH CRACK – AT HOME WITH SHAY
From athomewithshay.com
DARK CHOCOLATE SEA SALT MATZAH TOFFEE - TEXTUREDPLATE.COM
From texturedplate.com
CHOCOLATE COVERED TOFFEE MATZAH - LOVE THY CARROT
From lovethycarrot.com
CHOCOLATE COVERED MATZAH SHEETS (GLUTEN FREE) | EDELWEISS …
From edelweisschocolates.com
CHOCOLATE MATZO TOFFEE - THE CONSCIOUS KITCHEN
From theconsciouskitchen.com
CHOCOLATE TOFFEE MATZO CRACK RECIPE - RECIPES.NET
From recipes.net
CHOCOLATE MATZO CRACK: 3 WAYS (GLUTEN-FREE!) - LEXI'S CLEAN KITCHEN
From lexiscleankitchen.com
CHOCOLATE TOFFEE MATZO CRUNCH - PASSOVER DESSERT RECIPE
From pinterest.com
FOOD GIFT YOU CAN FREEZE: MATZO TOFFEE (WITH TWO VARIATIONS)
From thekitchn.com
TOFFEE CHOCOLATE HAZELNUT MATZO RECIPE - NOMAD WITH COOKIES
From nomadwithcookies.com
PASSOVER CHOCOLATE TOFFEE MATZAH RECIPE | OH NUTS BLOG
From ohnuts.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Related Search