Salted Toffee Matzoh (Passover)
| Total Time:
2 Hrs 45 Mins
| Makes:36 Pieces
This Salted Toffee Matzoh recipe is something that you will want to make year round.
4 pieces matzoh
1/2 cup (125 mL) butter
1 cup (250 mL) packed brown sugar
1 tsp (5 mL) vanilla
2 cups (500 mL) semisweet or milk chocolate chips
Coarse sea salt
Heat oven to 250ºF. Line 15x10x1-inch baking pan with sides (jelly roll pan) with foil. Arrange matzoh to fit in cookie sheet or pan.
In 1-quart saucepan, melt butter and brown sugar over medium heat. Remove from heat; stir in vanilla. Spread brown sugar mixture evenly over matzoh.
Bake 25 minutes. Remove from oven; sprinkle chocolate chips evenly over top of brown sugar mixture. Return to oven; bake 3 minutes longer or until chips begin to melt. Remove from oven; spread melted chocolate over top. Sprinkle with sea salt. Refrigerate toffee 2 hours or until completely set.
Break toffee into pieces to serve.
: Sprinkle the top with chopped nuts, coconut, dried fruit or toffee bits.