Matzo Buttercrunch Toffee

By
Elizabeth LaBau
Sweet Book of Candy Making Elizabeth LaBau
Elizabeth LaBau
A professional pastry chef, cookbook author, and writer, Elizabeth LaBau has published more than 600 articles on baking and candy making.
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Updated on 06/21/21
Matzoh Buttercrunch

Elizabeth LaBau
Prep: 20 mins
Cook: 12 mins
Total: 32 mins
Servings: 5 servings
Yield: 1 1/2 pounds candy
Nutrition Facts (per serving)
864 Calories
60g Fat
86g Carbs
7g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 864
% Daily Value*
Total Fat 60g 77%
Saturated Fat 33g 166%
Cholesterol 97mg 32%
Sodium 375mg 16%
Total Carbohydrate 86g 31%
Dietary Fiber 5g 18%
Total Sugars 65g
Protein 7g
Vitamin C 0mg 0%
Calcium 97mg 7%
Iron 3mg 16%
Potassium 368mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Whether you call it "magical" matzo buttercrunch toffee, matzo bark, or matzo crack, this recipe of toffee-and-chocolate-coated matzo is delicious and much more than the sum of its parts. You may be amazed that matzo sheets, butter, and brown sugar can combine to form a candy that tastes just like toffee. Add some chocolate and almonds, and you have a seriously addicting Passover treat.

When cooking the sugar and butter, it's important to be watchful to make sure the mixture doesn't boil over. As is the case when making any type of candy on the stovetop, keep children and pets clear of the area to prevent any burns or accidents.

Ingredients

  • 5 sheets matzo

  • 1 cup (2 sticks) butter

  • 1 cup packed brown sugar

  • 1 1/2 cups chocolate chips

  • 1/2 cup almonds, toasted and chopped

Steps to Make It

  1. Gather the ingredients.

  2. Line a baking sheet with aluminum foil and spray the foil with nonstick cooking spray. Preheat the oven to 350 F.

  3. Cover the baking sheet with a layer of matzo sheets, breaking them up to fill in gaps if necessary.

  4. Combine the butter and brown sugar in a small saucepan over medium heat. Stir constantly until the sugar dissolves. Allow the mixture to come to a boil and keep it boiling for 3 minutes.

  5. Remove the pan from the heat and pour carefully over the matzo. Use an offset spatula or a knife to smooth the top and ensure the mixture evenly covers all of the matzo. (It's okay if there are a few bare spots, it will spread as it bakes.)

  6. Bake for 10 to 12 minutes, rotating the baking sheet halfway through and checking occasionally to make sure the sugar doesn't burn. If it seems to be getting too dark around the edges, remove the baking sheet from the oven.

  7. Once out of the oven, sprinkle the chocolate chips over the top of the toffee layer and let it stand for 1 to 2 minutes until the chocolate chips begin to melt. Use a spatula to spread the chocolate evenly over the surface.

  8. If desired, sprinkle the nuts over the top and, using a spatula or back of a spoon, press gently to adhere while the chocolate is still wet.

  9. Place the baking sheet in the refrigerator to cool. Break into pieces by hand once set.

  10. Enjoy.