Chocolate Toffee Matzo Crack (Print Version)
# Ingredients:
01 -
4-5 lightly salted matzos
02 -
1 cup unsalted butter
03 -
1 cup dark brown sugar, firmly packed
04 -
12 ounces semi-sweet chocolate chips
05 -
1 heaping cup chopped pecans (toasted if desired)
06 -
½ teaspoon sea salt flakes or kosher salt
# Instructions:
01 -
Preheat the oven to 350°F. Line a rimmed baking sheet with heavy-duty aluminum foil, ensuring the foil goes up and over the edges, and top with a sheet of parchment paper.
02 -
Cover the baking sheet with the matzos, cutting and piecing them together as necessary to fill the entire pan.
03 -
Combine butter and brown sugar in a medium saucepan. Cook over medium heat, stirring constantly with a whisk, until the mixture comes to a boil. Continue cooking and stirring for another 3 minutes until foamy and thickened.
04 -
Immediately pour the toffee over the matzos and spread it into an even layer using a spatula.
05 -
Place the pan into the oven and bake for 8 to 10 minutes, or until the toffee topping is crackled and bubbling all over. Remove the pan from the oven and place it on a wire cooling rack.
06 -
Scatter the chocolate chips evenly over the hot toffee. Wait 3 to 5 minutes for the chips to soften, then spread the chocolate into an even layer using an offset spatula.
07 -
Sprinkle the chopped pecans and sea salt flakes over the chocolate layer.
08 -
Refrigerate the matzos until the chocolate is firm, about 45 minutes. Lift the foil overhang to transfer the matzo crack onto a cutting board. Cut into 2-inch squares using a sharp knife.
09 -
Store the matzo crack in an airtight container in the refrigerator. Serve cold.
# Notes:
01 -
To toast the pecans, place them in a single layer on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally.
02 -
If using regular salted matzos, cut back or omit the sea salt.
03 -
Saltine crackers can be substituted for matzos, but omit the added salt.
04 -
Toffee can be frozen for up to 3 months in an airtight container. Serve directly from the freezer or let it come to room temperature.