We originally published this recipe for Christmas 2021, following a family recipe from Feedfeed's @marandaeve. Many commenters mentioned they make something similar for Passover every year, so we thought we would join in on the fun! Use sheets of salted matzo (or unsalted, if you prefer), slather it in a dairy-free toffee sauce and top with dark chocolate. Sprinkle with toasted coconut flakes, sliced almonds, or sprinkles!
- 8 ounces dairy-free butter (such as Miyoko's)
- 1 cup brown sugar, packed
- 3 sheets salted matzo,
- 11 ounces dairy-free dark chocolate, chopped
- Toasted coconut, for garnish (optional)
- Toasted almonds, for garnish (optional)
- Sprinkles, for garnish (optionlal)
Preheat oven to 350F degrees. Line a quarter-sheet pan with parchment paper.
Melt dairy-free butter with brown sugar in a medium pot over medium heat and bring to a boil. Cook, stirring frequently, until thickened, about 3-5 minutes.
Arrange matzo in an even layer into prepared pan (it's okay if they overlap). Pour toffee overtop and smooth into an even layer. Bake for 10 minutes.
Sprinkle chopped chocolate over toffee immediately and let sit until melted, about 5 minutes. Smooth chocolate into an even layer, then top with coconut, almonds, or sprinkles, if using. Refrigerate for at least 30 minutes before breaking or cutting into pieces. Store in an airtight container (refrigerated, if necessary).