What to do with all that leftover matzo? I have one idea – cover it in toffee, chocolate and sweet toppings and you’ll have the best leftover matzo you’ve ever had.
I made an adult version and a kid friendly version. The adult version is topped with walnuts, cacao nibs and sea salt and the kid version has Rice Krispies and sprinkles. Both are amazing. And both are easy to make.
Chocolate Toffee Matzo
- 2 sheets matzo
- 1 1/2 sticks unsalted butter
- 12 tablespoons sugar
- 1/2 cup semisweet mini chocolate chips
- 1/2 cup walnuts, chopped
- 1/2 cup cocoa nibs
- Sea salt
- 1/2 cup Rice Krispies
- Sprinkles, any kind
- Preheat oven to 350 degrees. Line a large rimmed baking sheet with silpat and arrange matzo in a single layer on prepared baking sheet.
- In a medium saucepan over medium heat, bring butter, sugar and 3 tablespoons water to a boil. Stir occasionally. Once boiling, reduce heat to low and simmer until mixture is golden brown and syrupy, 8–10 minutes.
- Pour toffee over matzo and spread to coat with an offset spatula. Bake until toffee is slightly darkened in color and bubbling, 10–12 minutes. Remove from oven and let cool until toffee is firm but still hot, about 5 minutes.
- Let cool until chocolate has hardened. Break into pieces and enjoy!