Toffee Chocolate Matzo is a simple yet delicious treat that can serve as a sumptuous mid-afternoon snack or can even be used as a dessert or sharing dish as a part of a buffet.
Perfect for Passover (as well as any other time you’re feeling peckish), you can throw together your own Toffee Chocolate Matzo with this easy-to-follow recipe.
4 Rakusen’s Traditional Matzos
250g of brown sugar
250g of unsalted butter
250g of chocolate
Flaked sea salt
Pistachios or nuts for topping
Preheat the oven to 200 degrees. Melt the butter in a pan over medium heat, and once melted, add the brown sugar and reduce the temperature to low. Stir the mixture well for about 3 minutes, and once the sugar has dissolved and has begun to bubble, pour the toffee mixture of the matzo. Spread the mixture evenly over each matzo.
Line a baking tray with greased baking paper and place each matzo on the tray. Bake for around 15 minutes or until the matzos develop a sheen. If you’d like to add toppings, sprinkle chopped pistachios or nuts over the matzos once removed from the oven in addition to the flaked salt.
Cover the matzos with aluminium foil ensuring that the matzos do not stick to the foil, and allow them to stand for around 30 minutes. Once cooled, transfer the matzos to the fridge to cool for about 2 hours.
When the matzos have cooled, they should be easy to break into smaller portions. Toffee Chocolate Matzo should last for around a week if kept in a dry, cool storage place.