Chocolate Matzo Toffee
By Camila ChaparroPublished on March 5, 2024
Time
45 minutes, plus 30 minutes chilling
Yield
Serves 8 to 12
Ingredients
Before You Begin
If you can find only salted matzo, reduce the table salt to ¼ teaspoon. The small holes on a box grater work well for grating the chocolate. You can substitute semisweet chocolate for the bittersweet. You will need an instant-read or candy thermometer for making the toffee in step 1.
Instructions
- Line rimmed baking sheet with parchment paper. Break matzo into rough 1½-inch pieces, then spread into even layer on prepared sheet (some pieces may overlap; this is OK); place sheet on wire rack and set aside. Combine sugar, butter, water, and table salt in large saucepan. Bring to boil over medium heat and cook, stirring often, until syrup is amber-colored and thickened and registers 300 to 305 degrees, 10 to 20 minutes. (Don't be alarmed if syrup pauses between 230 and 240 degrees.)
- Working quickly, carefully pour toffee over matzo, drizzling from side to side and front to back of sheet to distribute. Using offset spatula, spread toffee as evenly as possible over matzo (some edges of matzo may not be fully covered). Let toffee cool for 20 minutes.
- Microwave finely chopped chocolate in bowl at 50 percent power, stirring every 20 to 30 seconds, until chocolate is about two-thirds melted, 2 to 4 minutes. (Melted chocolate should not be much warmer than body temperature; check by holding bowl in palm of your hand.) Add grated chocolate and stir until smooth. Microwave for no more than 5 seconds at a time to finish melting, as needed.
- Drizzle chocolate evenly over toffee, then sprinkle with flake sea salt. Refrigerate until firm, about 30 minutes. Break toffee into large pieces. (Toffee can be stored in airtight container in refrigerator for about 2 weeks.)
Time
45 minutes, plus 30 minutes chillingYield
Serves 8 to 12Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
Inspired by Marcy Goldman's recipe for My Trademark, Most Requested, Absolutely Magnificent Caramel Matzoh Crunch in her cookbook A Treasury of Jewish Holiday Baking (1998), we wanted to create our own version of this irresistible matzo treat, using the same ingredients and a similarly easy method. We started by making toffee on the stove (aiming for a texture reminiscent of Heath bars), which eliminated the need for the oven and gave us more control over the toffee's temperature, as well as its finished texture. We stirred the bubbling mixture of brown sugar and butter to even out hot spots and prevent it from separating, creating a toffee that was just crunchy enough without getting crumbly. We broke matzo sheets into small pieces, poured the toffee over them, and let it firm up. To finish, we drizzled the glistening toffee with tempered chocolate, sprinkled it with flake sea salt, and then broke it into large pieces for serving or gifting.
Before You Begin
If you can find only salted matzo, reduce the table salt to ¼ teaspoon. The small holes on a box grater work well for grating the chocolate. You can substitute semisweet chocolate for the bittersweet. You will need an instant-read or candy thermometer for making the toffee in step 1.
Instructions
- Line rimmed baking sheet with parchment paper. Break matzo into rough 1½-inch pieces, then spread into even layer on prepared sheet (some pieces may overlap; this is OK); place sheet on wire rack and set aside. Combine sugar, butter, water, and table salt in large saucepan. Bring to boil over medium heat and cook, stirring often, until syrup is amber-colored and thickened and registers 300 to 305 degrees, 10 to 20 minutes. (Don't be alarmed if syrup pauses between 230 and 240 degrees.)
- Working quickly, carefully pour toffee over matzo, drizzling from side to side and front to back of sheet to distribute. Using offset spatula, spread toffee as evenly as possible over matzo (some edges of matzo may not be fully covered). Let toffee cool for 20 minutes.
- Microwave finely chopped chocolate in bowl at 50 percent power, stirring every 20 to 30 seconds, until chocolate is about two-thirds melted, 2 to 4 minutes. (Melted chocolate should not be much warmer than body temperature; check by holding bowl in palm of your hand.) Add grated chocolate and stir until smooth. Microwave for no more than 5 seconds at a time to finish melting, as needed.
- Drizzle chocolate evenly over toffee, then sprinkle with flake sea salt. Refrigerate until firm, about 30 minutes. Break toffee into large pieces. (Toffee can be stored in airtight container in refrigerator for about 2 weeks.)
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