Chocolate Toffee Matzo Crack Recipes

AMAZING PASSOVER CHOCOLATE TOFFEE MATZO

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.

HOMEMADE TOFFEE-CHOCOLATE MATZAH

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 TOFFEE MATZO CANDY

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-CARAMEL MATZO TOFFEE

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 CRACK

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.

CHOCOLATE AND HAZELNUT MATZO TOFFEE RECIPE

Steps:

• Preheat the oven to 400 degrees F. Line a baking sheet with aluminum, then parchment. Place the matzo crackers on the baking sheet in a single layer, breaking 2 of the pieces so it all fits in the pan.
• In a medium saucepan, combine margarine and sugar over medium heat.
• Let the mixture come up to a boil, stirring occasionally, then continue to boil for about 3 minutes or until a candy thermometer measures at soft crack stage 270 to 289 degrees F.
• It takes about 10 to 11 minutes total for the mixture to get up to temperature, timing may vary depending on the size and thickness of your saucepan and the power of your stove.
• Pour the toffee mixture evenly over the matzo. Working quickly, use an offset spatula to spread it out in an even layer. Place the baking sheet in the oven, and bake for 4 to 5 minutes, or until the butter-sugar has become bubbly all over.
• Remove the matzo toffee from the oven and sprinkle the chocolate chips evenly over the top. Wait about 3 minutes for the chips to melt. Use an offset spatula to spread the chips out in an even layer over the toffee.
• Before the chocolate cools, sprinkle the toasted nuts and salt, if using, over the top. Tap the sheet pan against the counter a few times to help the nuts settle into the chocolate-this will help them adhere better when the toffee has set up.
• Let the toffee cool completely for about about 2 to 3 hours. Cut it into squares and serve. Enjoy!