Ingredients

The following ingredients have 4 Servings
  • 4-6 boards unsalted matzo ((graham crackers or saltine crackers can be used instead))
  • 1 cup unsalted butter ((2 sticks))
  • 1 cup brown sugar
  • 1 cup chocolate chips, Note 1
  • 1/2 cup roughly chopped roasted salted almonds
  • flaky sea salt (optional)

Instruction

  • HEAT OVEN to 375F/190C. Line a rimmed baking sheet with tin foil and put sheet of parchment paper on top of the foil. I used a 17" x 11" (43 x 28 cm) pan. A smaller one would create a thicker toffee layer.
  • PREPARE MATZO: Place matzo in a single even layer over the surface of the entire pan. You will need to break some pieces to fit.
  • MAKE TOFFEE/CARAMEL: In a medium saucepan, combine butter and brown sugar and bring to a boil on medium heat while stirring. Then boil an additional 3 minutes undisturbed (don't stir). Remove from heat and pour the toffee topping over the matzo. Immediately spread evenly over matzo.
  • BAKE: Place pan in oven and bake for 15 minutes. If getting too dark in spots, lower heat to 325F/163C.
  • ADD CHOCOLATE LAYER AND NUTS: Remove pan from oven and immediately scatter chocolate chips evenly over the caramelized matzo. Wait 5 minutes for the chocolate melt. Spread melted chocolate evenly over entire surface with a knife. Sprinkle on crushed almonds and press gently to adhere. Sprinkle sea salt on lightly if desired. Cut chocolate toffee bar into 2-inch squares on a large cutting board, then place in freezer or fridge to harden for about 30 minutes. Alternatively, freeze/refrigerate first, then break matzo into [uneven] pieces with your hands.