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...
- Cook Time
- Prep Time
- Many PeopleServings
- 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.
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