Sunday, April 17, 2011

Passover Favors...Matzah Toffee

Tomorrow evening is the first night of Passover, so we are getting a few things ready to take to the Sedar.  Last year I made Matzah Toffee that was delicious!  This year I decided I wanted to make Flourless Chocolate Cake (coming in my next post), but thought it would be nice to do the Matzah Toffee as favors as opposed to the dessert.  I got some great boxes from Garnish (little side note...this site is so amazing, awesome products, amazing customer service and super fast shipping, check it out if you haven't!) that I had no plans for...Perfect!  Some cute and simple plaid tags with some coordinating polka dot ribbon and they looked great!  The recipe for the toffee is below, there are many different ones out there to choose from but I love this one from Martha Stewart that uses coarse sea salt on top, it is such nice flavor in combination with the chocolate (though Jacob tells me he likes it without the I guess the salt could be considered optional).
The recipe calls for 4 pieces of Matzah, I usually just use enough to cover the cookie sheet, since I break up the pieces it doesn't really matter the Matzah are kept in squares are not.  Depending on the number of squares that you end up using adjust your toffee recipe and amount of chocolate to cover the Matzah (probably about 1 1/2 times the original recipe).


  • 4 sheets unsalted non-egg matzah
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces
  • 1 cup packed dark-brown sugar
  • 1 (12-ounce) package semisweet chocolate chips (2 cups)
  • Coarse sea salt


  1. Preheat oven to 250 degrees.
  2. Line a baking sheet with parchment paper Place matzah in an even layer on baking sheet and set aside.
  3. Melt butter in a saucepan over medium-low heat. Add brown sugar and immediately reduce temperature to low. Cook, stirring, adjusting heat as necessary, until sugar has completely dissolved and begins to bubble. Drizzle toffee over matzah and spread to cover using a spatula.
  4. Transfer toffee-covered matzah to oven and bake until toffee has a rich, shiny sheen, 10 to 20 minutes. Remove from oven and sprinkle with chocolate chips. Tent matzah with aluminum foil and let stand 20 to 30 minutes.
  5. Remove foil tent and spread melted chocolate over matzah to cover; sprinkle with sea salt. Transfer matzah to refrigerator and let chill at least 2 hours.
  6. Break chilled matzah into pieces. Matzah will keep in an airtight container for up to 4 days at room temperature.


  1. Haven't kept up with your adventures very well. Everything sounds great. Too bad we're not close enough to be volunteer taste testers. As I just read about the different flavored macarons, I thought of Christopher Elbow, a creative KC chef. For some years, he's had a chocolate shop (, and then last year he opened an ice cream shop with delicious and unusual flavors ( Perhaps you'll find some inspiration there - or can try them out on a visit to KC :-)
    Pat S.

  2. I was a lucky recipient of these and can testify to their yum factor and perfect presentation! Thanks again :)

  3. Pat - Thanks for the sites! They have some great flavor inspirations! Agree that we will have to check them out next time we are down there, hope we get a chance to see you soon and that all is well!!

  4. Thanks Krista! The dinner and company were both wonderful :) !!