Matza Toffee
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Matza Toffee
I discovered this recipe for Matza Toffee in one of our local newspapers in Boca Raton, Florida, at least 15 years ago. It is INCREDIBLE. The recipe calls for butter and this is definitely one of those recipes that you don't want to substitute with anything else. Fair warning: If you have Matza Toffee in the house you may not be able to stay away from it...
Times
- Prep Time : 10 min
- Cook Time : 8 min
- Ready Time : 18 min
Servings
Ingredients
- 3 matzas
- 2 sticks of unsalted butter (Or 200 grams)
- 1 cup dark brown sugar Important: this recipe really needs Domino's dark brown sugar, or similar. NOT demerrara... In Israel we found that Maya makes a similar dark brown sugar.
- 1 bag chocolate chips
- 1 cup pecan pieces (optional) I've never even tried it with nuts, but the original recipe calls for it, so if it works for you, go for it.
Directions
Preheat oven to 400°. Use parchment to line a baking sheet with sides. Arrange matza and matza pieces to cover bottom of baking sheet. (You will probably have to break one matza into thirds to fill in the spaces around the other two). In a small saucepan, melt the butter and brown sugar; simmer 2 minutes. Pour over the matzas and spread to cover.
Place on middle rack of oven; bake 6 minutes. Remove from oven and distribute nuts if using, then chocolate chips over top. Bake another 1 to 2 minutes to melt chips. Remove from oven and spread melted chips to cover matza in pan.
Place in freezer 20 minutes. Remove toffee from pan and break into pieces. (Or cut with a sharp knife; I always break them.) Store frozen in an airtight container. Makes 50 (2-by-1-inch) bars or about 8 cups of pieces. Enjoy the most delicious Matza Toffee
About Laura Ben-David
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Dairy , Desserts, Snacks , Passover Recipes ,
About jamie geller
Jamie Geller is a bestselling author of the wildly successful QUICK & KOSHER cookbook...
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This recipe is BEYOND fabulous! Just for the record, it was originally created by my friend, Marcy Goldman, and was first published in her Classic book “A Treasury of Jewish Cooking” in 1998. Her website http://www.betterbaking.com is amazing as well—I ALWAYS mention Marcy when discussing or serving this groundbreaking and diet busting recipe! It is named: “My famous Matzoh Buttercrunch”——ENJOY EVERYONE!
It sure is! For the record, the person whose recipe I originally copied is Delores Fine and her recipe certainly pre-dates Marcy’s book.
This year I think i will try a light sprinkling of kosher salt… love that salted caramel flavor!
Enjoy!
Can I substitute margerine for butter? It should be no problem, right? I need to keep the dairy out of it so my kosher brother and his family can enjoy it too!
I tried it with margarine once; it’s good but really no comparison to making it with butter. We’re kosher too and we just keep it for dairy meals.
can you use white sugar? or specifically brown sugar?
Brown sugar all the way! In fact, I’ll go so far as to say Dominos Dark Brown Sugar… Or something very similar. Will definitely give best results.