2 weeks ago
5-Step Toffee Matzo Crunch
Meet the sheet pan treat that’s Passover perfect: 5-Step Toffee Matzo Crunch. Not only is this recipe so easy to make, it tastes just like toffee candy, which also means it comes with one significant challenge: stopping at just one piece. With an ideal balance of caramel, chocolate and crunch, it’s the kind of treat that will have you going back for more … and then more … and then, oopsy daisy! All gone. Pro tip: make two pans. One for you and one for everyone else to fight over!
- Heat the oven to 350 F. Line the bottom and slides of one rimmed sheet pan with foil. Cover the bottom of the pan with a single layer of matzos, breaking the pieces in half or in quarters as needed to fit, using 4 to 6 pieces total. On a second small sheet pan, evenly spread ¾ cups pecan pieces.
- In a medium saucepan, melt 2 sticks of unsalted butter over medium-low heat. Stir in 1 cup packed brown sugar and bring to a boil over medium-high heat, stirring gently, for 3 minutes. Remove the pot from heat and stir in 1 tsp vanilla extract.
- Immediately pour the caramel over the matzo and, using an offset spatula, spread evenly to the edges. Bake for 15 minutes. Meanwhile, bake the pecans until toasted, 7 to 9 minutes.
- Remove the pans from the oven and sprinkle 1 ½ cups bittersweet chocolate chips on top. Let stand for 5 minutes then spread the melted chocolate chips evenly. Sprinkle with flake salt and the toasted pecan pieces.
- Cool completely in the refrigerator, about 30 minutes, then break into bite size pieces. Enjoy! Leftovers can be stored in an airtight container at room temperature for up to 5 days.
