Ingredients
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4 sheets lightly salted matzo
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1 cup (2 sticks) unsalted butter or margarine
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1 cup packed light brown sugar
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1 cup dark chocolate morsels or vegan dark chocolate morsels
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1 cup white chocolate morsels
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1/3 cup chopped shelled pistachios
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1/2 cup sweetened shredded coconut
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2 tbsp chopped dried cranberries
Steps
1
Preheat oven to 350°F. Line an 18x13-inch rimmed baking sheet with foil. Arrange the matzos on baking sheet, breaking into pieces as necessary to cover entire sheet.
2
In a medium pot, heat the butter and sugar on medium until mixture comes to a boil, whisking constantly. Cook 3 min. more, until mixture becomes foamy and thick, whisking constantly. Carefully pour toffee over matzos. Using a rubber spatula, spread toffee into an even layer. Bake 8–10 min., until toffee becomes bubbly.
3
Meanwhile, place the dark and white chocolate morsels in 2 separate microwave-safe bowls. Microwave each chocolate on high 2 min., in 30-sec. bursts, stirring between each interval, until melted and smooth.
4
Carefully remove matzos from oven and immediately pour melted dark and white chocolates over the top. Using a toothpick, swirl the chocolates together. Scatter the nuts, coconut, and cranberries on top. Let cool. Refrigerate 35–45 min., until chocolate is firm. Transfer toffee to a cutting board and, using a sharp large knife, break or cut into pieces. Store in an airtight container in the refrigerator for up to 1 week.
Tips
If you keep to a strictly kosher diet and will be serving meat for your meal, use margarine and vegan dark chocolate morsels. Instead of white chocolate drizzle over more vegan dark chocolate.
