5-Step Toffee Matzo Crunch
Not only is this recipe so easy to make, it tastes just like toffee candy, which also means it comes with one significant challenge: stopping at just one piece. With an ideal balance of caramel, chocolate and crunch, it’s the kind of treat that will have you going back for more … and then more … and then, oopsy daisy! All gone.
Recipe - ST. LOUIS PARK (+Wines & Spirits)
5-Step Toffee Matzo Crunch
000
Ingredients
Aluminum foil
4-6 matzos
¾ cup pecan pieces
2 - 4 ounce sticks unsalted butter
1 cup light brown sugar
1 teaspoon vanilla extract
1 ½ cups bittersweet chocolate chips
flake salt
Directions
- Heat the oven to 350 F. Line the bottom and slides of one rimmed sheet pan with foil. Cover the bottom of the pan with a single layer of matzos, breaking the pieces in half or in quarters as needed to fit, using 4 to 6 pieces total. On a second small sheet pan, evenly spread the pecan pieces.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar and bring to a boil over medium-high heat, stirring gently, for 3 minutes. Remove the pot from heat and stir in the vanilla extract.
- Immediately pour the caramel over the matzo and, using an offset spatula, spread evenly to the edges. Bake for 15 minutes. Meanwhile, bake the pecans until toasted, 7 to 9 minutes.
- Remove the pans from the oven and sprinkle the chocolate chips on top. Let stand for 5 minutes then spread the melted chocolate chips evenly. Sprinkle with flake salt and the toasted pecan pieces.
- Cool completely in the refrigerator, about 30 minutes, then break into bite size pieces. Enjoy! Leftovers can be stored in an airtight container at room temperature for up to 5 days.
TIP: Make Passover-perfect by using Kosher for Passover ingredients.
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If You Care Aluminum Foil, 50 Foot
$6.49$0.13/ft
Manischewitz Kosher Salted Thin Matzos, 10 Ounce
$4.85$0.49/oz
L&B Chopped Pecans, 4 Ounce
$5.69$1.42/oz
Crystal Farms Unsalted Sweet Cream Butter, 1 Pound
$6.49$6.49/lb
Our Family Light Brown Sugar, 2 Pound
$3.39$1.70/lb
L&B Organic Pure Vanilla Extract, 2 Ounce
$7.99$4.00/oz
Ghirardelli Chocolate 60% Cacao Bittersweet Chocolate Baking Chips, 10 Ounce
$6.79$0.68/oz
Maldon Sea Salt Flakes, 8.5 Ounce
$9.59$1.13/oz
Directions
- Heat the oven to 350 F. Line the bottom and slides of one rimmed sheet pan with foil. Cover the bottom of the pan with a single layer of matzos, breaking the pieces in half or in quarters as needed to fit, using 4 to 6 pieces total. On a second small sheet pan, evenly spread the pecan pieces.
- In a medium saucepan, melt the butter over medium-low heat. Stir in the brown sugar and bring to a boil over medium-high heat, stirring gently, for 3 minutes. Remove the pot from heat and stir in the vanilla extract.
- Immediately pour the caramel over the matzo and, using an offset spatula, spread evenly to the edges. Bake for 15 minutes. Meanwhile, bake the pecans until toasted, 7 to 9 minutes.
- Remove the pans from the oven and sprinkle the chocolate chips on top. Let stand for 5 minutes then spread the melted chocolate chips evenly. Sprinkle with flake salt and the toasted pecan pieces.
- Cool completely in the refrigerator, about 30 minutes, then break into bite size pieces. Enjoy! Leftovers can be stored in an airtight container at room temperature for up to 5 days.
TIP: Make Passover-perfect by using Kosher for Passover ingredients.