Tayim: Chocolate toffee matzah

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option with similar texture.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate offers health benefits and can be melted down.

chopped nuts

🥗Healthier: pumpkin seeds

💰Cheaper: sunflower seeds

Pumpkin seeds provide crunch and are nut-free.

Preheat the oven to 350°F (175°C).

Line a baking sheet with parchment paper.

Arrange the matzoh in a single layer on the baking sheet.

In a saucepan, melt the butter over medium heat.

Add brown sugar and vanilla extract to the melted butter, stirring until combined.

Bring the mixture to a boil and cook for 3-4 minutes until it thickens slightly.

Pour the toffee mixture evenly over the matzoh, spreading it with a spatula.

Bake in the preheated oven for 10-12 minutes until bubbly and golden.

Remove from the oven and immediately sprinkle chocolate chips over the hot toffee.

Let the chocolate sit for a few minutes to soften, then spread it evenly over the toffee.

Sprinkle sea salt and chopped nuts on top of the chocolate layer.

Allow to cool completely at room temperature or refrigerate until set.

Once set, break into pieces and serve.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens