CHOCOLATE TOFFEE BARK CANDY from Matzo | Cook with Me

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil provides a dairy-free option.

chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: chocolate bars

Dark chocolate offers a richer flavor.

nuts

🥗Healthier: seeds

💰Cheaper: sunflower seeds

Seeds are nut-free and affordable.

coconut flakes

🥗Healthier: dried fruit

💰Cheaper: oats

Oats add texture and are cost-effective.

Line a baking sheet with aluminum foil and cover it with parchment paper.

Arrange matzo sheets in a single layer on the baking sheet, filling in gaps with broken pieces.

Preheat the oven to 350°F (175°C).

In a saucepan, combine 1 cup of brown sugar and 2 sticks of unsalted butter.

Melt the butter and brown sugar over medium heat, stirring constantly until it bubbles and thickens.

Quickly pour the toffee mixture over the matzo sheets, spreading it with an offset spatula before it thickens.

Bake in the preheated oven for 10 minutes.

Chop some pecans and pistachios for topping.

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

Let the chocolate sit for about 3 minutes to melt, then spread it evenly over the matzo.

Sprinkle chopped pecans on one half and chopped pistachios on the other half of the chocolate-covered matzo.

Sprinkle a little pink himalayan sea salt over the top.

Let the matzo bark cool to room temperature on a cooling rack, then refrigerate for about 45 minutes until the chocolate is set.

Break or cut the matzo bark into pieces, about 2-inch squares, and store in a container in the refrigerator.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens