- 6 sheets unsalted matzo
- 1 cup unsalted butter, cut into pieces
- 1 cup packed light brown sugar 1
- ½ cup bittersweet or semisweet chocolate, chopped or in chips
- ½ tsp. vanilla extract
- a pinch of salt
- optional toppings:
- 1 cup almonds or another nut, toasted & chopped
- a few generous sprinklings of coarse sea salt
- oven: 350˚ pan:
- Baking sheet(s) lined very well with foil, then top the foil with parchment paper. Yes, this is necessary.
- Place the matzo along the bottom of the baking pan, breaking it up to cover the whole bottom.
- In a big, thick saucepan, melt the butter and brown sugar together over medium heat.
- Bring up to a boil, stirring regularly, for about three minutes, as the mixture thickens.
- Remove from heat and stir in the salt & vanilla. Pour over the matzo, distributing the caramel mixture evenly and quickly.
- Move the baking sheet(s) to the oven and bake for 12-15 minutes, watching to make sure that the caramel doesn’t burn. (If it begins to get too dark, remove from the oven & turn down the heat to 325˚.)
- Once everything is nice and golden brown, remove from the oven and immediately sprinkle the matzo with the chocolate.
- Wait a few minutes, then smooth out the now-melted chocolate with a spatula.
- As the chocolate is cooling, sprinkle with the toppings of your choice
- Let the matzo toffee cool completely before breaking into pieces and devouring it.
- If there’s any leftover, it will keep in an airtight container for up to a week.