The perfect dessert for Passover, our Salted Matzoh Toffee is made with matzoh, chocolate chips, sea salt, brown sugar, butter and vanilla.
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.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Piece
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.