Ingredients
Units
Scale
- 5 matzah sheets
- 1 cup (2 sticks) unsalted butter or non-dairy margarine
- 1 cup packed dark brown sugar
- 1 cup semisweet chocolate chips
- 1 cup white chocolate chips
- ½ Tbsp vegetable oil or coconut oil
- 1 cup multi-colored sprinkles (optional)
- ¾ cup chopped pecans (optional)
- sprinkle of thick sea salt (optional)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or tin foil.
- Arrange matzah in one layer on the baking sheet. Break matzah into smaller pieces in order to fill the pan completely. Set aside.
- In a saucepan, melt the butter and brown sugar over medium heat, stirring constantly. Once this mixture reaches a boil, cook for a few more minutes, until the mixture thickens and starts to pull away from the sides of the pan. Remove from heat.
- Pour the butter and sugar mixture over the matzah, gently spreading it with a spatula to cover it with an even layer.
- Put matzah in the oven and bake for 15 minutes, checking every so often to make sure it doesn’t burn. Turn heat down to 325°F if it looks like it’s burning. After 15 minutes, the butter and sugar mixture will have bubbled up and turned golden brown. Remove from the oven.
- Sprinkle matzah immediately with the semisweet chocolate chips. Let sit for 5 minutes to melt. After the chocolate chips have melted, spread them evenly over the toffee with a spatula.
- Microwave the white chocolate chips and oil in a bowl for 30 seconds. Remove from the microwave and stir with a fork. Then, microwave for another 30 seconds and stir again, until the mixture is smooth and thoroughly melted. Microwave for another 30 seconds if needed.
- With a fork, drizzle the white chocolate over the matzah. Then top with lots and lots of colored sprinkles and/or chopped pecans, and a sprinkle of salt. Allow to cool and harden. Break into pieces and enjoy.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Easy
- Cuisine: Holidays