Salted Matzoh Toffee

Salted Matzoh Toffee

Blogger Bree Hester of bakedbree.com shares a favorite recipe. Passover dinner is one of my favorite meals of the year, but the dessert usually leaves something to be desired. Until now. This Salted Matzoh Toffee recipe is something that you will want to make year round.

Prep Time

15

Minutes

Total Time

2:45

Hrs:Mins

Makes

36

pieces

4
pieces matzoh
1/2
cup butter
1
cup packed brown sugar
1
teaspoon vanilla
1
bag (12 oz) semisweet or milk chocolate chips
Coarse sea salt
  1. 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.
  2. 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.
  3. 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.
  4. Break toffee into pieces to serve.
Makes 36 pieces
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation:
Sprinkle the top with chopped nuts, coconut, dried fruit or toffee bits.

Nutrition Information:

1 Serving (1 Piece)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.