This salted chocolate matzah toffee recipe is the perfect family activity, because it’s so easy to make, the results are over-the-top delicious, AND it’s gloriously customizable!!! It’s honestly so good that you’ll find yourself craving it all year long. You’ll need an assortment of different toppings- some of my favorites include toasted nuts, sesame seeds, freeze-dried fruits, desiccated coconut, sprinkles, and crushed candy bars (like the crushed heath bar that I used for the photos later in this post). The key to this recipe is the Maldon salt, or flaky salt, that is sprinkled on top of the melted chocolate before the rest of the toppings go on. Because matzah toffee can be too sweet, the addition of the Maldon salt is essential to balance out the flavors and make it possible (at least in my humble opinion) to fully enjoy the toffee.
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Before beginning, if you’re using nuts as one of your toppings, toast them now. I strongly encourage you to take this extra step, as it will completely transform the nuts and give such an incredible depth of flavor to the matzah toffee. To do this, bake the nuts in a shallow pan in the oven at 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
Preheat your oven to 350°F. Line a 13×18 inch sheet pan with parchment paper, making sure that it drapes over the sides so that the excess paper can be used as tabs to remove the matzah toffee at the end. Arrange matzah in a single layer.
Melt the butter in a medium-sized saucepan on medium-high heat.
Once it’s all melted, add the brown sugar and stir until melted. Bring the mixture to a boil and let it cook for 3-4 minutes, stirring the entire time.
Once you’re certain that all of the sugar has dissolved, remove it from the heat and immediately pour it all over the matzah, spreading it with an icing spatula to make an even layer.
Bake in the oven for 8-10 minutes or until bubbly. Immediately sprinkle with the chocolate chunks or chips. Allow the chocolate to soften for a few minutes, then spread evenly over top using an icing spatula.
Sprinkle the maldon salt evenly over the top. In rows, add your toppings so that once it’s cool and you break it apart, you will have an assortment of different types of matzah toffees.
Put the sheet pan into the refrigerator for an hour to chill. Remove it from the refrigerator, and using a sharp-tipped knife, perforate a line of holes that will help you break apart the matzah along where one topping meets the next.
Gently grasp the matzah on either side of the perforated line and lift one side from the other, breaking the giant matzah toffee into two large pieces.
Break the pieces into much smaller, bite-sized or two-bite pieces (about 1-3 inches each). Repeat for all of the topping sections. Arrange the matzah toffees on a serving plate or plates, organizing them by topping type on smaller plates or in an assortment on one large plate.
Salted Chocolate Matzah Toffee
Equipment
- 13"x18" sheet pan
- parchment paper
Ingredients
- matzah (enough to cover the entire bottom of the sheet pan)
- 1 cup light brown sugar, packed
- 1 cup (2 sticks) butter, cubed
- 9 oz chocolate (any type will work- I prefer dark and my husband prefers milk, so I make a batch of each), cut into chunks or bought as chips
- 1 pinch Maldon salt, or flaky salt
- toppings
Instructions
- If you're using nuts as one of your toppings, toast them now. I strongly encourage you to take this extra step, as it will completely transform the nuts and give such an incredible depth of flavor to the matzah toffee. To do this, bake the nuts in a shallow pan in the oven at 350°F for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
- Preheat your oven to 350°F. Line a 13×18 inch sheet pan with parchment paper, making sure that it drapes over the sides so that the excess paper can be used as tabs to remove the matzah toffee at the end. Arrange matzah in a single layer.
- Melt the butter in a medium-sized saucepan on medium-high heat. Once it's all melted, add the brown sugar and stir until melted. Bring the mixture to a boil and let it cook for 3-4 minutes, stirring the entire time. Once you're certain that all of the sugar has dissolved, remove it from the heat and immediately pour it all over the matzah, spreading it to make an even layer.
- Bake in the oven for 8-10 minutes or until bubbly. Immediately sprinkle with the chocolate chunks or chips. Allow the chocolate to soften for a few minutes, then spread evenly over top using an icing spatula. Sprinkle the maldon salt evenly over the top.
- In rows, add your toppings so that once it's cool and you break it apart, you will have an assortment of different types of matzah toffees.
- Put the sheet pan into the refrigerator for an hour to chill. Remove it from the refrigerator, and using a sharp-tipped knife, perforate a line of holes that will help you break apart the matzah along where one topping meets the next.
- Gently grasp the matzah on either side of the perforated line and lift one side from the other, breaking the giant matzah toffee into two large pieces. Break the pieces into much smaller, bite-sized or two-bite pieces (about 1-3 inches each). Repeat for all of the topping sections. Arrange the matzah toffees on a serving plate or plates, organizing them by topping type on smaller plates or in an assortment on one large plate.