Homemade Toffee Chocolate Matzah Recipes

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CHOCOLATE COVERED TOFFEE MATZO (MATZAH)



Chocolate Covered Toffee Matzo (Matzah) image

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

1/2 lb matzos
1/2 cup butter
1 cup brown sugar
8 ounces chocolate chips

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

AMAZING PASSOVER CHOCOLATE TOFFEE MATZO



Amazing Passover Chocolate Toffee Matzo image

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

6 whole matzos
1 cup salted butter
1 cup dark brown sugar, packed
20 ounces semisweet chocolate chips
½ cup chopped pecans

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

HOMEMADE TOFFEE-CHOCOLATE MATZAH



Homemade Toffee-Chocolate Matzah image

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

4 sheets unsalted non-egg matzah
1/2 cup (1 stick) unsalted butter, cut into small pieces
1 cup packed dark-brown sugar
1 (12-ounce) package semisweet chocolate chips (2 cups)
Coarse sea salt

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.

CHOCOLATE COVERED MATZO



Chocolate Covered Matzo image

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

olive oil cooking spray (such as PAM®)
4 unsalted matzo boards, or more to taste
1 cup unsalted butter
1 cup light brown sugar, firmly packed
¾ cup chocolate chips

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-CARAMEL MATZO TOFFEE



Chocolate-Caramel Matzo Toffee image

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

4 to 6 sheets matzo, preferably salted
1 cup/225 grams unsalted butter (2 sticks)
1 1/2 packed cups/315 grams light brown sugar
2 teaspoons vanilla extract
Large pinch of fine sea salt
7 ounces chopped bittersweet, milk or white chocolate, or a combination (about 1 cup)
Toppings, as desired (see note)

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.

CHOCOLATE TOFFEE MATZO CANDY



Chocolate Toffee Matzo Candy image

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

Nonstick cooking spray, for the foil
5 salted matzo crackers
2 sticks (1 cup) unsalted butter
1 cup packed brown sugar
1/2 teaspoon kosher salt
1 teaspoon pure vanilla extract
2 cups semisweet chocolate chips (from a 12-ounce bag)
1 teaspoon flaky sea salt, optional

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 TOFFEE MATZO CRACK



Chocolate Toffee Matzo Crack image

By Jennifer Segal, adapted from Marcy Goldman of BetterBaking.com; Recipe adapted from Marci Goldman of Better Baking; Posted with photos for each step on https://www.onceuponachef.com/recipes/chocolate-toffee-matzo-crack.html

Provided by EFW5279

Categories     Dessert

Time 1h15m

Yield 35 2 inch squares

Number Of Ingredients 6

4 -5 lightly salted matzos
1 cup unsalted butter (2 sticks)
1 cup firmly packed dark brown sugar
1 (12 ounce) bag semi-sweet chocolate chips
1 cup chopped pecans (toasted if desired, for maximum flavor)
1/2 teaspoon flaked sea salt or 1/2 teaspoon kosher salt

Steps:

  • 1. Preheat oven to 350 degrees.
  • 2. Line a rimmed baking sheet with heavy duty aluminum foil, making sure the foil goes up and over the edges, and top with sheet of parchment paper.
  • 3. Cover baking sheet with matzos, cutting and piecing together as necessary to fill the entire pan.
  • 4. Make toffee: Combine butter and brown sugar in a medium saucepan.
  • 5. Cook over medium heat, stirring constantly with a whisk, until mixture comes to a boil. (If it looks like it's separating, just keep stirring; it will come together.).
  • 6. Once mixture comes to a boil, continue cooking and stirring for another 3 minutes until foamy and thickened. (Be extra careful -- toffee will be very hot!).
  • 7. Immediately pour toffee over matzos and, using a spatula, spread into an even layer.
  • 8. Put the pan into the oven and bake for about 10 minutes, or until the toffee topping is crackled and bubbling all over.
  • 9. Remove pan and place on wire cooling rack on the counter. Immediately scatter chocolate chips evenly over top.
  • 10. Wait 3-5 minutes for the chips to soften, then use a thin spatula to spread chocolate into an even layer.
  • 11. Sprinkle with pecans and sea salt. Note: If you can only find regular salted matzos, cut back or omit the sea salt.
  • 12. 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.
  • 13. Lift foil overhang to transfer matzo crack onto a large cutting board. Using a large sharp knife, cut into 2-inch squares.
  • 14. Store in an airtight container in the fridge and serve cold.

Nutrition Facts : Calories 145.1, Fat 10.4, SaturatedFat 5.3, Cholesterol 13.9, Sodium 3.5, Carbohydrate 14.2, Fiber 0.9, Sugar 11.5, Protein 0.9

CHOCOLATE COVERED MATZO



Chocolate Covered Matzo image

Provided by Taste of Home

Time 25m

Yield about 2 dozen.

Number Of Ingredients 5

4 to 6 unsalted matzo crackers
1 cup unsalted butter
1 cup packed brown sugar
1 cup semisweet chocolate chips
Sea salt, optional

Steps:

  • Preheat oven to 350°. Line a 2 15x10x1-in. baking pans with foil. Arrange crackers in pan; set aside., In a large heavy saucepan over medium heat, melt butter. Stir in brown sugar. Bring to a boil; cook and stir for 3-4 minutes or until sugar is dissolved. Spread evenly over crackers. , Bake at 350° for 15-17 minutes (cover loosely with foil if top browns too quickly). Sprinkle with chocolate chips; let stand 5 minutes. Spread chocolate over top. If desired, sprinkle with salt. Cool in pan on a wire rack for 1 hour. , Break into pieces. Cover and refrigerate for at least 2 hours or until set. Store in an airtight container.

Nutrition Facts : Calories 155 calories, Fat 10g fat (6g saturated fat), Cholesterol 20mg cholesterol, Sodium 4mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 0 fiber), Protein 1g protein.

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Top Asked Questions

How to make chocolate toffee matzo crack?
How To Make Chocolate Toffee Matzo Crack. Begin by arranging the matzos in a single layer on a baking sheet. Make the toffee: Combine the butter and brown sugar in a saucepan. Bring to a boil. Continue cooking, stirring frequently, until foamy and thickened, about 3 minutes.
How do you bake matzah with toffee?
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.
How do you make a matzah with melted chocolate?
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.
How do you make matzo balls with brown sugar and chocolate?
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.

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