Fruit And Nut Matzo Toffee

"Ready for Passover? I've got you covered with this quick and delicious treat - Fruit & Nut Chocolate Toffee Matzah Crunch AND on Wedneday April 20th I will be taking over @thefeedfeed 's snapchat to show you the step by step recipe LIVE!"
-- @simplybeautifuleating


3 - 4 pieces of plain matzah

1 cup unsalted butter (2 sticks cut in chunks)

1 cup dark brown sugar, firmly packed

1 teaspoon vanilla extract

Pinch of sea salt

1 cup chocolate chips, I used mini semi sweet and threw in about ¼ cup extra

Assorted dried fruit and nuts, I used sliced almonds, crushed pistachios, dried cranberries, dried apricots.

Optional - White chocolate drizzle - ¼ cup melting chocolates (microwave in small bowl for 30 second increments until melted, stir at 30 seconds and then stir at a minute.


Line a 11 x 17 baking sheet with foil and top with a piece of parchment paper. Place matzah pieces on the sheet, using smaller pieces to fill in gaps. Preheat oven to 350F.

In a small saucepan, melt the butter and brown sugar over medium heat until boiling. Stir constantly until the mixture is bubbly and thickens. About 3 minutes. Keep an eye on it so that it doesn't scorch.

Remove from heat and add vanilla and salt. Immediately, pour hot toffee mixture over the matzah. Place in oven for 15 minutes watching that it doesn't burn. I checked it at 10 minutes and needed to turn the temperature down to 325F.

Once the matzah is nice and bubbly remove from oven and pour the chocolate chips over. Let it sit for 5 minutes and then spread the melted chocolate with an offset spatula to cover right to the edges.

Sprinkle with desired toppings and let cool completely. Once cool, you can drizzle melted white or any flavour chocolate for a nice touch. Let it set in fridge for 30 minutes.

Once it's hardened, break into pieces and serve or store in an airtight container for up to a week (that will never happen though)

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