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Matzah Chocolate Toffee Crunch
Yield: About 40 pieces
Butter for greasing pan
4 ½ to 6 standard sized matzot for Passover
2 sticks unsalted butter (use REAL butter)
1 cup brown sugar
Pinch of salt
2 cups semi-sweet chocolate chips (use REAL chocolate chocolate chips!)
2 cups pecans, chopped, lightly toasted
1. Preheat oven to 400 degrees. Line a 11‖ by 17‖ jellyroll pan with foil, then grease the foil with butter.
2. Arrange the matzot in a single layer covering the entire bottom of the pan. You will need to break some of the matzot to make them fit without overlapping or having large areas uncovered. However, attempt to break them into as few pieces as possible.
3. Place the butter, brown sugar, and salt into a small, heavy saucepan over medium heat, cooking and stirring often until the butter melts completely. With your undivided attention, increase the heat to high and bring the mixture to boil. Boil undisturbed (do not stir) for 3 minutes (I had to remove mine at 2 minutes and 45 seconds b/c I thought it was about to burn, and it was perfect). Immediately, pour the VERY hot mixture gently over the matzot, spreading it with a heat resistant spatula or back of a spoon until evenly distributed and completely covering the matzot.
4. Place jellyroll pan in the oven and bake exactly 5 minutes, until the entire surface is bubbly. Remove the pan from the oven and immediately sprinkle the top with the chocolate chips. Let stand for about 5 minutes to allow the chips to melt. Use a small knife or spatula to spread the chocolate evenly over the surface. Sprinkle pecan pieces over the top, pressing them gently to help them adhere.
5. Allow the toffee crunch to cool to room temperature, then refrigerate until the pan is well chilled. Break into chunks. The toffee crunch can be stored in an airtight container at room temperature for up to 5 days or frozen for up to 1 month.