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Salted Matzoh Toffee
2 hr 45 min
cup packed brown sugar
bag (12 oz) semisweet or milk chocolate chips
Coarse sea salt
Heat oven to 250°F. Line cookie sheet with sides or 15x10x1-inch pan with foil. Arrange matzoh to fit in cookie sheet or pan.
In 1-quart saucepan, melt butter and brown sugar over medium heat. Remove from heat; stir in vanilla. Spread brown sugar mixture evenly over matzoh.
Bake 25 minutes. Remove from oven; sprinkle chocolate chips evenly over top of brown sugar mixture. Return to oven; bake 3 minutes longer or until chips begin to melt. Remove from oven; spread melted chocolate over top. Sprinkle with sea salt. Refrigerate toffee 2 hours or until completely set.
Break toffee into pieces to serve.
Sprinkle the top with chopped nuts, coconut, dried fruit or toffee bits.
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