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Candy and sweets

Loaded Matzo Toffee

Transform matzos into a crunchy, sweet, and colorful dessert with this easy recipe. Get little hands involved with adding the toppings.

Serves 10
Ready in 25 mins
Prep time 10 mins
Cooking time 15 mins
620 calories per serving

Ingredients

> 4 sheets lightly salted matzo
> 1 cup (2 sticks) unsalted butter or margarine
> 1 cup packed light brown sugar
> 1 cup dark chocolate morsels or vegan dark chocolate morsels
> 1 cup white chocolate morsels
> 1/3 cup chopped shelled pistachios
> 1/2 cup sweetened shredded coconut
> 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.

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