Chocolate Covered Toffee Matzo Matzah Recipe Ingredients
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
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 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
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.
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- Place the matzah in one layer on the baking sheet, breaking it when necessary to fill the pan completely.
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- 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.
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- Preheat the oven to 375°F. Line a sheet tray with a layer of foil, then cover the foil with a sheet of parchment. Evenly cover the sheet tray with matzos. Break or cut the matzos into smaller pieces if necessary.
- In a heavy bottomed saucepan, combine the butter, brown sugar, and a generous pinch of sea salt. Cook over medium heat, whisking constantly, until the mixture comes to a boil (about 2 to 4 minutes). Boil for 3 additional minutes and continue stirring constantly.
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- Preheat oven to 350F/125C. Set an oven rack in the middle of the oven, and line a baking sheet with parchment paper or a tinfoil.
- Cover baking sheet with one layer of matzo sheets. You will need to break some matzah sheets into smaller pieces in order to completely cover the pan.
- In a saucepan set to medium heat, melt butter and brown sugar, stirring constantly. Once mixture comes to a boil, allow to cook for 3 more minutes, until foamy, thick and mixture pulls away from the sides of the pan. Remove from stovetop.
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- Preheat the oven to 375°F. Line a rimmed (rimmed!!!) baking sheet with aluminum foil, making sure the entire pan, and up and over the edges, is completely covered in foil. Place a piece of parchment on the bottom of the pan. Place the matzoh on the baking sheet, breaking any squares as needed so that they all fit in a single layer.
- In a large saucepan melt the butter with the brown sugar over medium heat. Stir frequently until the mixture starts to boil, and then continue stirring constantly for 3 minutes. Remove from the heat and stir in the salt and the vanilla. Evenly pour it over the matzoh and working with an offset spatula or a spatula spread the caramel over the matzoh in an even layer.
- Place the caramel covered matzoh in the oven and lower the heat to 350°F. Bake the matzoh for about 15 minutes until it’s bubbly and starting to get a slightly deeper brown, but not too brown – if it does start to get too dark, turn the heat to 325°F. You don’t want to smell any hints of burning.
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- Preheat oven to 350 F. Line a baking sheet with aluminum foil, then cover with a single layer of matzo (as many pieces as you can fit, approximately 4).
- Place butter and brown sugar in a sauce pan over medium heat, then whisk until mixture comes to a boil. Once boiling, continue to whisk for 2-3 minutes over medium heat until the toffee turns silky smooth, light golden brown, and pulls away from the edges of the sauce pan. Remove from heat and add vanilla extract, then carefully stir to combine.
- Quickly pour toffee on top of matzah and spread with an offset spatula, trying your best to coat all matzo. Bake for 15 minutes.
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- When the matzoh has cooled, break it into pieces, kind of graham cracker sized. It is unlikely you will get neat squares but that’s ok.
- Skewer two marshmallows on a skewer, and turn on a gas burner. Hold the marshmallows over the flame turning them frequently until they are browned and melty inside. Place the two toasted marshmallows on one of the squares on top of the chocolate. Place another piece of matzoh chocolate side down on top of the marshmallows and press lightly. Repeat with the rest of the matzoh and marshmallows.
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- Lay 3 1/2 matzos out on a 9 x 13 baking sheet lined with parchment paper. You may have to break the matzo to get it to fit.
- Heat the butter and brown sugar in a small sauce pan on low heat until melted together. Whisk occasionally.
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- Preheat the oven to 350°. Line a 15- by 17-inch shallow baking pan with foil and brush the foil with butter. Line the pan with parchment paper and brush the paper with butter. Arrange a layer of matzo in the pan, breaking it to fit.
- In a medium saucepan, melt the 2 sticks of butter with the brown sugar over moderate heat. Bring to a boil and cook, whisking the toffee constantly, for 5 minutes. Pour the toffee evenly over the matzo and spread it in a thin layer. Transfer the pan to the oven and bake for 5 to 8 minutes, or until bubbling.
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