Lotsa Matzo Toffee
Matzo toffee was originally created out of desperation for delicious treats during Passover. With limited options during this Jewish holiday, matzo toffee was invented. The originator remains unknown, but the originator for Lotsa Matzo Toffee is my one and only mom. Her variations to this treat have become a Passover staple in my family.
- 9–10 pieces Matzo
- 2 cups firmly packed dark brown sugar
- 4 sticks unsalted butter
- 1–2 cups chocolate chips, white chocolate chips, walnuts, etc.
- Preheat oven to 375°F.
- Line two baking sheets with aluminum foil and spray with cooking spray.
- Place the one matzo in one layer on the baking sheet.
- In a large saucepan, melt the brown sugar and butter on medium heat.
- Continue to stir until it bubbles, then stir an additional 3 minutes (the consistency should start to become thick).
- Pour the liquid toffee over the matzo and evenly spread with a spatula.
- Place in oven for 12 minutes. If it begins to burn, lower temperature to 325°F.
- Remove from oven and immediately add your toppings.
- Wait 5 minutes, and spread the melted toppings to evenly cover the matzo.
- Let cool completely and break into smaller pieces.
Most important: Any extra toffee on the pan may be enjoyed at your own risk of toffee addiction! Enjoy! Mazel Tov!